POTASSIUM
The Importance of the Sodium-Potassium Balance
in the Body
The role of
potassium in our
bodies includes:
• Helps regulate heart function
• Reduces blood pressure
THE SCIENCE OF POTASSIUM WITH SODIUM IN THE BODY
Potassium and sodium are essential dietary minerals and electrolytes, meaning
that they become ions (charged particles) in our bodies, making them capable of
conducting electrical charges.
Potassium is a positively charged ion, which is pumped into our cells from
• Fundamental for normal nerve and
muscle function
• Converts glucose into glycogen
(muscle fuel)
• Important role in kidney function
an electrical charge across the cell membrane. This is the fundamental principle
permitting our nerves to conduct “electrical” impulses,
which allow communication between cells and
muscles—causing the muscles to contract. Since
the heart is a large muscle that
is continually and rhythmically
contracting, potassium is extremely
concentration
important for proper heart function. aofhigh
Na+ and a low
Na +
Na +
• Helps lungs eliminate carbon dioxide
• Needed to maintain acid/alkali
balance
Na +
K+
K+
concentration of K+
The sodium-potassium exchange:
Sodium ions (Na+) are pumped out of the cell
and potassium ions (K+) are pumped into the cell.
concentration of K+ and a
low concentration of Na+
Potassium also controls the creation of glycogen used by muscles for fuel from
glucose (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 diets
have gradually changed over time, especially the last 50 years, to include more
processed foods and fewer fresh fruits and vegetables, our daily intake of potassium
continues to diminish. In fact, processed foods and restaurant foods—which are
high in sodium—now account for more than 75 percent of our sodium intake.1
Processed Vegetables:
When foods like potatoes
and tomatoes are
processed, their sodium
amount dramatically
increases while their
natural potassium
declines.
Consequently, our daily sodium-to-potassium ratio—the measure of sodium
versus potassium in our diets—continues to increase. The average intake of
sodium is nearly 1.5 times the amount of potassium. Whereas, healthy dietary
guidelines suggest double the amount of potassium to sodium in order to
maintain proper health.2
K+
MSS NT Potassium SellSheet.indd 1
The World Health Organization recommends 3,510mg
of potassium per day.*
13-06-11 11:47 AM
Sodiu
1500
1000
potassium
Sodium
Reduction
POTASSIUM
MEAT & POULTRY
500
0
Usual Intake of Sodium**
3500
3000
5000
Upper Limit
Adequate
Intake
Adequate
Intake
4500
4000
A new technology from the world leader
in sodium reduction
Potassium, mg
2500
Sodium, mg
2-3
2000
3500
3000
2500
4-8
9-13
Age (years)
14-50
50+
Nu-Tek Salt Advanced
Formula Potassium Chloride
Usual Intake of Potassium**
advantages:
Clean label
• List as “Potassium Chloride”
Easy to use
• Stores and pours like salt
1500
2000
Nu-Tek
Food Science has developed a unique product utilizing
• 1:1 replacement for salt
•
Same order of addition in blending
1500
patented
single-crystal processing technology. Nu-Tek Salt
1000
and marinade preparation
1000
levels
Advanced Formula Potassium ChlorideSM can reduce sodium
• Solubility similar to salt in marinades
500
500
and brines
in popular foods by up to 50 percent
Functions like salt
0
0
2-3
4-8
9-13
14-50
50+
the bitter 2-3
taste associated
with
potassium
chloride. It also
4-8
9-13 traditional
14-50
50+
Age (years)
Age (years)
extraction at a 50 percent replacement
provides dietary potassium, which may contribute to lowering blood
Current average intake level of sodium
Current average
• Lintake
isterialevel
monofopotassium
cytogenes growth
5000
Adequatedecreasing
Usual Intake
Potassium**
pressure
and
theofrisk
of cardiovascular disease.
inhibition similar to NaCl at
Intake
4500
THE SODIUM SOLUTION FOR MEAT & POULTRY
4000
positive
effects from changes to potassium-sodium consumption
Potassium, mg
Replacing salt in meat and poultry has historically been challenging.3 Fresh meat and
3500
Globally,
1.5 billion people suffer from high blood pressure or hypertension , and millions
poultry is naturally low in sodium, but many
processors increase the sodium content
4
more
3000are suspected to be pre-hypertensive. It has widely been acknowledged that
excessive
sodium consumption leads to raised blood pressure levels and increased risk of
2500
functions to bind proteins together, to inhibit microbial growth by decreasing
water
cardiovascular
disease, and that sodium reduction leads to healthier levels.5 Studies have
2000
activity
and to increase water-binding capacity—improving texture, tenderness
and
also1500
shown that insufficient potassium intake may lead to greater risk of stroke.6
palatability of meat.
Modifying
our consumption of sodium and potassium has been shown to have positive
1000
Potassium chloride is ionically the closest salt molecule to sodium chloride and
effects.
500
one
replacement strategy has been to substitute sodium with potassium chloride.
0 studies have suggested that by simply increasing potassium intake helps
Recent
It gives
better
functionality
results9-13
than any14-50
other sodium-reduction
combination.
2-3
4-8
50+
lower
blood
pressure
and
that
high
potassium
intake
may
prevent
thickening
of Salt
Age
(years)
However, one of the drawbacks to potassium chloride is its bitter taste. Nu-Tek
7
artery walls. There is evidence that increased potassium intake and decreased sodium
intake,
withwith
loss of
excess weight
and regular
exercise, are the most effective,
tastetogether
associated
traditional
potassium
chloride.
nonpharmacological (nondrug) ways to reduce the risk of cardiovascular disease.8
QUICK FACTS
a •solution
Tastes like to
saltthe potassium-sodium• imbalance
Cost-effective
Nu-Tek Food Science has developed a unique potassium chloride product—Nu-Tek Salt
• Functions like salt
• Consistent results
Advanced Formula Potassium Chloride. It has shown considerable success in reducing
• Clean
label
sodium
levels
in some of the most challenging categories by up to 50 percent.
PUT
OUR INDUSTRY
EXPERTISE
TOkidney
WORKdisease
FOR YOU
It is
recommended
that people
who have
not use potassium salt substitutes.
Our team at Nu-Tek Food Science has decades of experience working for food
industry giants and can work with you in your formulations to achieve the highest
global
sodium offices
reduction while maintaining taste and functionality. We can also provide
CorPorATe
AuSTrAlASiA oFFiCe
BrAzil oFFiCe
customized product
samples to helpP:you
meet the goals of your
company’s
HeAdquArTerS
+61 (0)7 3836 3153
P: (011) 2976-9166
5400
Opportunity
Ct.
[email protected]
[email protected]
sodium-reduction initiatives.
Suite 140
Minnetonka, MN 55343
P: 952-683-7550
nu-tekfoodscience.com
[email protected]
a 50 percent replacement
•
Water activity is equal to NaCl
Sources:
a 50 Apercent
replacement
1 James at
W, Ralph
& Sanchez-Castillo
C (1987) The
dominance
of shelf-life
salt in manufactured
• Same
stabilityfood in the sodium
intake of affluent societies. The Lancet 329, 426-429.
Ability to inhibit Ratio
glycMay
olysReduce
is in Risk of
2 High•Potassium-to-Sodium
prerigor
porkNutrition
similarHorizon
to NaCl
Cardiovascular
Disease.
06 May 2011.
3 World Hypertension
League
(2012) Healthy Lifestyle
at a 50 percent
replacement
Healthy Blood Pressure
• Comparable yields and moisture
4 From Nu-Tek’s Health Issues sheet: No source cited.
retention
5 Intersalt
Cooperative Research Group (1988) Intersalt:
An International
• CookingStudy
lossofsiElectrolyte
milar to Excretion
NaCl and
Blood Pressure.
For replacement
24-Hour Urinary Sodium
at a 50 Results
percent
and Potassium Excretion. BMJ: British Medical Journal
297, 319-328.
similar
to PhD;
NaCl
at aOrsini,
50 percent
6 Susanna
C. Larson,
Nicola
PhD; Alicja Wolk,
DrMScreplacement
(2011) Dietary Potassium Intake and Risk of Stroke.
The American Heart Association’s Journal Stroke October
2011,Taste
2746-2750.
7 Cappuccio F & MacGregor G (1991) Does potassium
supplementation lower blood pressure? A meta-analysis
of 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 effects
• Enhanced
of sodium
and potassium
meats
and hot intake
dogson subsequent
cardiovascular disease: the Trials of Hypertension
Prevention Follow-up Study. Archives of Internal
Medicine 169, 32.
• Eliminates need for maskers and
* Source: World Health Organization. WHO issues new
guidance
dietary
and potassium
• Canonbe
usedsaltacross
broad [press
rangerelease].
January
2013. applications
of31,
product
** The adequate intake and upper limit for sodium and
• Allows
theasability
to by the Institute of
potassium
by age,
established
hit or exceed sodiumMedicine.
reduction goals in
one execution
euroPe oFFiCe
P: +31 (0)23 567 34 56
[email protected]
nu-tekfoodscience.com
Available In Canada exclusively From Malabar Super Spice.
Malabar Super Spice Company
459 Enfield Road
Burlington, ON
L7T 2X5
CANADA
MSS NT Potassium SellSheet.indd 2
1-888-456-6252
www.malabarsuperspice.com
13-06-11 11:48 AM