A2 Refereed review article in a scientific journal
Potassium - a scoping review for nordic nutrition recommendations 2023
Authors: Toft Ulla, Riis Nanna Louise, Jula Antti
Publisher: Swedish Nutrition Foundation
Publication year: 2024
Journal: Food and Nutrition Research
Journal name in source: Food and Nutrition Research
Article number: 10365
Volume: 68
eISSN: 1654-661X
DOI: https://doi.org/10.29219/fnr.v68.10365
Web address : https://foodandnutritionresearch.net/index.php/fnr/article/view/10365
Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/387447976
Potassium (K) is an essential mineral that is necessary for normal cell and membrane function and for maintaining both fluid balance and acid-base balance. Potassium is furthermore very important for normal excitation, for example in nerves and muscle. It is widely available in several food products, with the most important dietary sources being potatoes, fruits, vegetables, cereal and cereal products, milk and dairy products, and meat and meat products. Potassium deficiency and toxicity is rare in healthy people, but dietary potassium is associated with other health outcomes. Results from observational studies have shown that a potassium intake above 3500 mg/day (90 mmol/day) is associated with a reduced risk of stroke. Similarly, intervention studies provide evidence that this level of potassium intake has a beneficial effect on blood pressure, particularly among persons with hypertension and in persons with a high sodium intake (>4 g/day, equivalent to >10 g salt/day).
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