Short-Term RCT of Increased Dietary Potassium from Potato or Potassium Gluconate: Effect on Blood Pressure, Microcirculation, and Potassium and Sodium Retention in Pre-Hypertensive-to-Hypertensive Adults.
Study Goal
The researchers aimed to determine the effects of increased potassium intake through food or supplements on blood pressure, endothelial function, and mineral retention in pre-hypertensive-to-hypertensive individuals.
Results Summary
The study found no significant differences among treatments for blood pressure or endothelial function, but baked/boiled potatoes showed a greater reduction in systolic blood pressure compared to the control.
Population
Thirty pre-hypertensive-to-hypertensive men and women.
Effective Dosage
60 mmol/d (control), 85 mmol/d (added as potatoes, French fries, or potassium gluconate supplement).
Duration
Four 17-day dietary potassium treatments.
Interactions
None mentioned
| Intervention | Direction | Endpoint | Population | Dosage | Impact | Claim # |
|---|---|---|---|---|---|---|
Increased potassium intake | increase | cardiovascular and other health outcomes | - | - | has been linked to improvements | #1 |
increasing potassium intake through food or supplements as part of a controlled diet | neutral | blood pressure (BP), microcirculation (endothelial function), and potassium and sodium retention | thirty pre-hypertensive-to-hypertensive men and women | - | assessed | #2 |
a basal diet (control) of 60 mmol/d and three phases of 85 mmol/d added as potatoes, French fries, or a potassium gluconate supplement | no change | end-of-treatment BP, change in BP over time, or endothelial function | Participants | no significant differences | There were no significant differences among treatments for | #3 |
feeding baked/boiled potatoes | decrease | systolic blood pressure (SBP) over time | - | -6.0 mmHg vs. -2.6 mmHg | greater change in | #4 |
Increased potassium intake has been linked to improvements in cardiovascular and other health outcomes. We assessed increasing potassium intake through food or supplements as part of a controlled diet on blood pressure (BP), microcirculation (endothelial function), and potassium and sodium retention in thirty pre-hypertensive-to-hypertensive men and women. Participants were randomly assigned to a sequence of four 17 day dietary potassium treatments: a basal diet (control) of 60 mmol/d and three phases of 85 mmol/d added as potatoes, French fries, or a potassium gluconate supplement. Blood pressure was measured by manual auscultation, cutaneous microvascular and endothelial function by thermal hyperemia, utilizing laser Doppler flowmetry, and mineral retention by metabolic balance. There were no significant differences among treatments for end-of-treatment BP, change in BP over time, or endothelial function using a mixed-model ANOVA. However, there was a greater change in systolic blood pressure (SBP) over time by feeding baked/boiled potatoes compared with control (-6.0 mmHg vs. -2.6 mmHg;