Benefits of Potassium Substitution for Public Health

Recorded January 29, 2024

IAFNS is a Continuing Professional Education (CPE) provider with the Commission on Dietetic Registration (CDR). The Webinar: Benefits of Potassium Substitution for Public Health awards 1 Continuing Professional Education Unit (CPEU), for completion of this recorded webinar until January 28, 2027, in accordance with the Commission on Dietetic Registration’s CPEU Prior Approval Program.

Description:

Hypertension is the single most important and modifiable risk factor for cardiovascular morbidity and mortality worldwide. Non-pharmacologic interventions — in particular dietary modifications — have been established to decrease blood pressure and hypertension-related adverse cardiovascular events. Among those dietary modifications, sodium intake restriction dominates guidelines from professional organizations and has garnered the greatest attention from the mainstream media. Despite guidelines and health campaigns, dietary sodium intake globally has not noticeably changed over recent decades.

Meanwhile, increasing dietary potassium intake has remained on the sidelines, despite its having similar blood pressure-lowering effects. New research reveals a potential mechanism of action, with the elucidation of its effect on natriuresis via the potassium switch effect. Additionally, potassium substituted salt has been shown to not only reduce blood pressure, but also reduce the risk for stroke and cardiovascular mortality. Speakers will discuss these data and a shift from a sodium-focused to a sodium- and potassium-focused approach to dietary modification with an emphasis on intervention strategies which can easily be implemented into clinical practice.

Speakers:

Trish Zecca MS, IAFNS, Moderator

Paul Welling, MD, Professor of Medicine, Johns Hopkins University School of Medicine.

Kristin Reimers, PhD, RD, Research Fellow Conagra Brand

 Commission on Dietetic Registration Performance Indicators:

4.1.2 Interprets and integrates evidence-based research and literature in decision-making.
6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations.
8.1 Interprets and applies current food and nutrition science in nutrition and dietetic practice.