Nutrition, Dietetic Products, Novel Food and Allergy

Potassium chloride as substitute for salt - a benefit-risk assessment

Ordered:

Report no:

Publishing: 07.06.2022

Key message:

On behalf of the Norwegian Directorate of Health, VKM shall assess the benefits and risks of replacing salt (sodium chloride) with potassium chloride in food and drink.


A protocol has been prepared for the project, which is open for consultation. The deadline for submissions is 13 July 2021.

Background

Excessive salt intake can, among other things, lead to high blood pressure and cardiovascular disease, so it is important to reduce salt intake in the population. The average salt intake in Norway is approximately 10 grams per day for men, and somewhat lower for women.

The Norwegian Directorate of Health's action plan for salt (2014-2018) aimed to reduce salt in the diet by 15 per cent by 2018 and 30 per cent by 2025. Replacing sodium chloride (salt) partly with potassium chloride has proven to be a good way to reduce salt.

Terms of reference

VKM will examine the potential health effects from reduced intake of sodium chloride and a correspondingly increased intake of potassium chloride, for all age groups in Norway greater than one year old.

VKM will also estimate intake of sodium chloride and potassium chloride from the diet where 0 - 30 per cent of sodium chloride is replaced with potassium chloride.

Project group

The project group consists of:

  • Tor A Strand, Scientific leader of the project, Chair of the Panel on Nutrition, Dietetic products, Novel food, and Allergy
  • Knut Tomas Dalen, VKM Member of the Panel on Nutrition, Dietetic products, Novel food, and Allergy
  • Kristin Holvik, VKM Member of the Panel on Nutrition, Dietetic products, Novel food, and Allergy
  • Vegard Lysne, VKM Member of the Panel of the Panel on Nutrition, Dietetic products, Novel food and Allergy
  • Martinus Løvik, VKM Member of the Panel on Nutrition, Dietetic products, Novel food, and Allergy
  • Inger Therese L Lillegaard, VKM Secretariat
  • Christine L Parr, VKM Secretariat
  • Bente Mangschou, VKM Secretariat, Project manager

The Panel on Nutrition, Dietetic products, Novel food, and Allergy will approve the final assessment.

The benefit- risk assessment is scheduled to be published before summer, 2022.

The Norwegian Scientific Committee for Food and Environment

T: 21 62 28 00
@: vkm@vkm.no


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