Abstract
Increasing potassium and reducing sodium intake have been identified as a priority intervention to reduce non-communicable diseases. A low sodium high potassium (LSHP) healthy diet can be a predictor of overall dietary quality and is associated with higher diet costs. The present study was a randomised controlled-feeding trial, formulating menus of low sodium and potassium-rich healthy diet and comparing with usual diet (a control diet based on typical Indonesian diet) to assess the association of potassium intake in the menus with other nutritional contents and diet cost. Totally seventy menus, which consisted of LSHP diets and the usual diets for a 7-d cycle, were composed from the analysis of the Indonesian food composition database. The correlation coefficient of the potassium content of all menus with nutritional quality and diet cost was analysed using the Pearson test. Multiple linear regression analysis was performed to determine the most important nutrient in determining diet cost. A comparison of nutrition quality and diet cost from the two menus was analysed using the independent t-test. LSHP diet had significantly higher carbohydrate, protein, fibre, magnesium, calcium, vitamin C, potassium density and diet cost but lower total fat, saturated fat and energy density than the usual diet (P < 0⋅05). Furthermore, there was a strong positive correlation between fibre, potassium and diet cost (coefficient correlation of >0⋅8). Potassium is a nutrient that is closely related to diet quality although the cost of the diet often may inhibit its intake. A targeted and effective strategy is required to provide affordable food for achieving a sustainable nutrient-rich diet.
Highlights
The global disease burden shows that non-communicable diseases (NCDs) are the leading cause of mortality and morbidity globally
We developed menus that fulfil the recommendation of high potassium and low sodium intakes
Protein, fibre, magnesium, calcium, vitamin C and potassium density were significantly higher in the low sodium high potassium (LSHP) diet compared to the usual diet
Summary
The global disease burden shows that non-communicable diseases (NCDs) are the leading cause of mortality and morbidity globally. Low potassium intake and high sodium intake have been associated with a number of NCDs, including hypertension[3], cardiovascular diseases[4], obesity[5], osteoporosis[6], journals.cambridge.org/jns. Organization (WHO) published guidelines regarding sodium and potassium intakes for adults and children and recommended the adoption of a healthy eating pattern to prevent the onset of diet-related diseases[9,10]. The successful decrease in sodium intake is based on reports that low sodium diet is likely to be feasible when considering such factors as cost, the need to meet other nutritional recommendations and having familiar meals to enhance acceptability[14,15]. The role of public health programme contributed to increased awareness for reducing salt intake in the population[16]
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