Research from the University of Waterloo indicates that modifying the dietary potassium-to-sodium ratio may be more effective for blood pressure management than merely reducing sodium intake. High blood pressure, affecting over 30% of adults worldwide, is a primary factor in coronary heart disease and stroke, and may contribute to chronic kidney disease, heart failure, irregular heartbeats, and dementia.
Dr. Anita Layton, professor at the University of Waterloo, stated, "Usually, when we have high blood pressure, we are advised to eat less salt." The study suggests that incorporating potassium-rich foods, such as bananas or broccoli, could have a greater impact on blood pressure compared to just sodium reduction.
Both potassium and sodium are electrolytes that facilitate essential bodily functions, including muscle contraction and water balance. Melissa Stadt, a PhD candidate and lead author of the study, noted, "Early humans ate lots of fruits and vegetables, and as a result, our body's regulatory systems may have evolved to work best with a high potassium, low sodium diet." She added that modern Western diets, which are typically high in sodium and low in potassium, might explain the prevalence of high blood pressure in industrialized societies.
The researchers developed a mathematical model to assess how the potassium-to-sodium ratio affects the body, also considering sex differences. The study found that men are more prone to high blood pressure than pre-menopausal women, but may respond better to increased potassium relative to sodium. The use of mathematical models in research is highlighted for their ability to quickly and ethically explore physiological impacts.
Source: Waterloo News