A new study by researchers at the University of Waterloo has found that increasing dietary potassium intake—especially in relation to sodium—may be a more effective strategy for lowering blood pressure than simply reducing salt consumption. The findings challenge conventional advice, which has long prioritised sodium reduction as the primary intervention for hypertension.

High blood pressure affects more than 30 per cent of adults globally and is a major risk factor for cardiovascular diseases, including heart attack, stroke, and heart failure. It also contributes to chronic kidney disease, arrhythmias, and even dementia. Traditionally, hypertension management has focused on limiting sodium intake. But according to this new study, balancing the intake of potassium and sodium may offer a better approach.

“Usually, when we have high blood pressure, we are advised to eat less salt,” said Dr Anita Layton, a professor at the University of Waterloo and Canada 150 Research Chair in Mathematical Biology and Medicine. “Our research suggests that adding more potassium-rich foods to your diet, such as bananas or broccoli, might have a greater positive impact on your blood pressure than just cutting sodium.”

Both potassium and sodium are electrolytes essential for maintaining fluid balance, muscle function, and nerve signalling in the body. However, modern diets—particularly in industrialised societies—tend to contain an overabundance of sodium and insufficient potassium. “Early humans ate lots of fruits and vegetables, and as a result, our body’s regulatory systems may have evolved to work best with a high-potassium, low-sodium diet,” said Melissa Stadt, the study’s lead author and a PhD candidate in applied mathematics.

Using advanced mathematical modelling, the researchers simulated the physiological reactions of the human body to varying potassium-sodium ratios. The model provided a more nuanced understanding of how these two electrolytes interact to affect blood pressure. Importantly, the simulations also revealed notable sex differences: men were found to be more likely than pre-menopausal women to develop hypertension but also more responsive to increased potassium intake.

The significance of this model lies not only in its insights but also in its methodology. “Mathematical models like the one we used allow us to explore how different factors impact the body quickly, cheaply, and ethically,” Stadt noted.

The study reinforces a growing body of evidence that nutrient ratios—not just individual nutrient levels—play a vital role in health outcomes. Public health strategies, particularly in high-risk populations, may need to shift towards encouraging diets rich in fruits, vegetables, and legumes, which naturally provide higher potassium levels while being low in sodium.