The effects of salt substitute compared to regular table salt on stroke: The China Salt Substitute and Stroke Study (SSaSS)

The George Institute for Global Health China Salt Substitute and Stroke Study (SSaSS) has found replacing salt with a reduced-sodium added-potassium ‘salt substitute’ significantly lowers the risk of stroke, heart disease, and death. The study – undertaken in China over five years – is one of the largest dietary interventions ever conducted, with over 20,000 participants from 600 rural villages in five provinces. All the participants had a history of stroke or were aged over 60 years old with high blood pressure. The findings provide clear evidence switching from regular salt to potassium-enriched salts is a low-cost, life-saving intervention, and should be promoted by governments and implemented by the food industry, salt manufacturers, and consumers.