New research urges pairing lower sodium with higher potassium to curb hypertension

Scientists from the University of Vermont have published a peer-reviewed analysis proposing a shift in hypertension guidance toward a dual approach: cut sodium while boosting potassium intake. Citing evidence that excessive sodium and insufficient potassium both raise blood pressure, the authors argue that current recommendations overlook their combined effect. They point to potassium-rich foods—fruits, vegetables, legumes, dairy—as practical sources, and note that food producers can replace some salt with potassium salts, though taste considerations limit this. The paper, supported by the IAFNS Sodium in Food and Health Implications Committee and appearing in the American Journal of Clinical Nutrition, calls for integrated dietary policies and further research to facilitate implementation worldwide.