benefits of potassium sheet (v 6 6)
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The Importance of the Sodium-Potassium Balancein the Body
THE SCIENCE OF POTASSIUM WITH SODIUM IN T HE BODY
Potassium and sodium are essential dietary minerals and electrolytes, meaningthat they become ions (charged particles) in our bodies, making them capable ofconducting electrical charges.
Potassium is a positively charged ion, which is pumped into our cells fromsurrounding extracellular uid, while its opponent, sodium, is pumped out. Thepotassium-sodium exchange is necessary for proper uid balance and creates anelectrical charge across the cell membrane. This is the fundamental principle whichallows our nerves to conduct electrical impulsesand to communicate between cells and musclesto contract. Since the heart is a large musclethat is continually and rhythmicallycontracting, potassium is extremelyimportant for proper heart function.
POTASSIUM
The role ofpotassium in ourbodies includes: Helps regulate heart function
Reduces blood pressure
Required for normal uid balance
Fundamental for normal nerve andmuscle function
Converts glucose into glycogen(muscle fuel)
Important role in kidney function
Helps lungs eliminate carbon dioxide
Needed to maintain acid/alkalibalance
Processed Vegetables:
When foods like potatoesand tomatoes are processed, their sodiumamount dramaticallyincreases while theirnatural potassiumdeclines.
Na +Na +
Na +
K +
K +
Intracellular uid with a highconcentration of K + and alow concentration of Na +
Extracellular uid witha high concentrationof Na+ and a lowconcentration of K +
The sodium-potassium exchange: Sodium ions (Na+) are pumped out of the celland potassium ions (K+) are pumped into the cell.
Potassium also controls the creation of glycogen used by muscles for fuel fromglucose (blood sugar), and therefore also controls our muscular fuel supply.
POTASSIUM INTAKE THEN AND NOW
Fruit and vegetables are the main source of dietary potassium. As Western dietshave gradually changed over time, especially the last 50 years, to include moreprocessed foods and fewer fresh fruits and vegetables, our daily intake of potassiumcontinues to diminish. In fact, processed foods and restaurant foodswhich arehigh in sodiumnow account for more than 75 percent of our sodium intake. 1
Consequently, our daily sodium-to-potassium ratiothe measure of sodiumversus potassium in our dietscontinues to increase. The average intake of
sodium is nearly 1.5 times the amount of potassium. Whereas, healthy dietaryguidelines suggest double the amount of potassium to sodium in order tomaintain proper health. 2
The World Health Organization recommends 3,510mgof potassium per day.*
K +
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POTASSIUM
POSITIVE EFFECTS FROM CHANGES TO POTASSIUM SODIUM CONSUMPTION
Globally, 1.5 billion people suffer from high blood pressure or hypertension 3, and millionsmore are suspected to be pre-hypertensive. 4 It has widely been acknowledged thatexcessive sodium consumption leads to raised blood pressure levels and increased risk ofcardiovascular disease, and that sodium reduction leads to healthier levels. 5 Studies havealso shown that insuffi cient potassium intake may lead to greater risk of stroke. 6
Modifying our consumption of sodium and potassium has been shown to have positiveeffects.
Recent studies have suggested that by simply increasing potassium intake helpslower blood pressure and that high potassium intake may prevent thickening of
artery walls.7
There is evidence that increased potassium intake and decreased sodiumintake, together with loss of excess weight and regular exercise, are the most effective,nonpharmacological (nondrug) ways to reduce the risk of cardiovascular disease. 8
A SOLUTION TO THE P OTASSIUM SODIUM IMBALANCE
Nu-Tek Food Science has developed a unique potassium chloride product Nu-Tek SaltAdvanced Formula Potassium Chloride . It has shown considerable success in reducingsodium levels in some of the most challenging categories by up to 50 percent.
It is recommended that people who have kidney disease not use potassium salt substitutes.
Sources:1 James W, Ralph A & Sanchez-Castillo C (1987) The
dominance of salt in manufactured food in the sodiumintake of affl uent societies. The Lancet 329, 426-429.
2 High Potassium-to-Sodium Ratio May Reduce Risk ofCardiovascular Disease. Nutrition Horizon 06 May 2011.
3 World Hypertension League (2012) Healthy LifestyleHealthy Blood Pressure
4 From Nu-Teks Health Issues sheet: No source cited.5 Intersalt Cooperative Research Group (1988) Intersalt:
An International Study of Electrolyte Excretion andBlood Pressure. Results For 24-Hour Urinary Sodiumand Potassium Excretion. BMJ: British Medical Journal297, 319-328.
6 Susanna C. Larson, PhD; Nicola Orsini, PhD; Alicja WolkDrMSc (2011) Dietary Potassium Intake and Risk of Strok The American Heart Associations Journal Stroke October2011, 2746-2750.
7 Cappuccio F & MacGregor G (1991) Does potassiumsupplementation lower blood pressure? A meta-analysisof published trials. Journal of hypertension 9, 465.
8 Cook N, Obarzanek E, Cutler J, Buring J, Rexrode K,Kumanyika S, Appel L & Whelton P (2009) Joint effectsof sodium and potassium intake on subsequentcardiovascular disease: the Trials of HypertensionPrevention Follow-up Study. Archives of InternalMedicine 169, 32.
* Source: World Health Organization. WHO issues newguidance on dietary salt and potassium [press release].January 31, 2013.
** The adequate intake and upper limit for sodium andpotassium by age, as established by the Institute ofMedicine.
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AdequateIntake
Upper Limit
2-3 4-8 9-13
Age (years)
Usual Intake of Sodium**
S o
d i u m ,
m g
14-50 50+0
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2-3 4-8 9-13
Age (years)
Usual Intake of Potassium**
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m g
14-50 50+
Current average intake level of sodium Current average intake level of potassium
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