2003
DOI: 10.1136/bmj.326.7379.35
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Lesson of the week: Danger of salt substitutes that contain potassium in patients with renal failure

Abstract: Salt substitutes may cause severe hyperkalaemia in patients with impaired renal potassium handling

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Cited by 29 publications
(17 citation statements)
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“…2 12-17 Generally, these warnings, while applied to the general population, are based on case reports referring to either sick patients with end-stage kidney disease ignoring medical advice on K intake restrictions or excessive intakes leading to increases in serum K levels of several millimoles per litre with severe hyperkalaemia. [25][26][27][28][29][30][31] In 5 cases, 30 31 individuals suffered serious hyperkalaemia and in 2 cases fatal hyperkalaemia (serum K 8.9 and 10.8 mmol/L) following K overdoses of up to 723 mmol (28 200 mg) in a day. In other reports, 25 26 28 29 individuals with severe renal impairment and, in some cases, already of haemodialysis 28 abused K-containing salt substitutes.…”
Section: Strengths and Limitationsmentioning
confidence: 99%
“…2 12-17 Generally, these warnings, while applied to the general population, are based on case reports referring to either sick patients with end-stage kidney disease ignoring medical advice on K intake restrictions or excessive intakes leading to increases in serum K levels of several millimoles per litre with severe hyperkalaemia. [25][26][27][28][29][30][31] In 5 cases, 30 31 individuals suffered serious hyperkalaemia and in 2 cases fatal hyperkalaemia (serum K 8.9 and 10.8 mmol/L) following K overdoses of up to 723 mmol (28 200 mg) in a day. In other reports, 25 26 28 29 individuals with severe renal impairment and, in some cases, already of haemodialysis 28 abused K-containing salt substitutes.…”
Section: Strengths and Limitationsmentioning
confidence: 99%
“…6 However, it will be difficult to quantify or even recognize any adverse effects from an increase in the potassium content of processed foods, according to Sherman. 6 However, it will be difficult to quantify or even recognize any adverse effects from an increase in the potassium content of processed foods, according to Sherman.…”
Section: Study Of Enhanced Meatsmentioning
confidence: 99%
“…As already mentioned above, salt substitutes used either to sprinkle directly on food or as preservatives in low‐sodium meat products, are made with potassium salts; dialysis patients have to be particularly aware of them to avoid hyperkalemia …”
Section: Introduction To the Concept Of An Aspirational Diet For Dialmentioning
confidence: 99%