Objective To investigate the effect of potassium-enriched and low-sodium salt use in canteens on limitted dietary salt intake in the elderly in nursing homes.

Methods From 2011 to 2018, a total of 29 nursing homes in northern China were selected and divided into an intervention group where canteens used potassium-rich and low-sodium salt with a sodium chloride to potassium chloride ratio of 1∶1 by weight and a control group where canteens used common salt with sodium chloride content of 100.00%. During the study period, potassium-rich and low-sodium salt and common salt were continuously used in the canteens, and one baseline survey and seven follow-up surveys were conducted. A questionnaire survey was conducted to assess the salt uses in the canteens in two groups, including the number of dining people and dining days and the amount of salt used in the last month. A total of 200 complete questionnaires regarding salt use were collected, and average daily sodium intake per person was calculated, and t-test was used for comparison between the two groups.

Results  From 2011 to 2018, one baseline and seven follow-up surveys were conducted. Total dining person-dining days were 17 127 in two groups. In the intervention group, the average daily intake of potassium-rich and low-sodium salt per person was between 10.00 and 12.00 grams, while the control group consumed common salt at an average of 9.00 to 13.00 grams. The use of potassium-rich and low-sodium salt did not increase the total salt use (P<0.05). As a result of potassium-rich and low-sodium salt use, the average daily sodium intake per person in the intervention group decreased to 2.24 grams compared with 4.05 grams in the control group (P<0.05), while the average daily potassium intake in the intervention group increased to 2.90 grams after intervention compared with 0.00 gram in the control group (P<0.05). There was no statistically significant difference in average daily sodium intake per person from condiment between the two groups (P>0.05).

Conclusion  The use of potassium-enriched and low-sodium salt in nursing home canteens and similar collective settings can effectively reduce daily dietary sodium intake in canteens diners while supplementing potassium intake. This study confirmed the safety, feasibility, and effectiveness of long-term use of potassium-enriched and low-sodium salt in nursing homes and similar collective settings.