Potassium content of the American food supply and implications for the management of hyperkalemia in dialysis: An analysis of the Branded Product Database

• Published in: Seminars in dialysis Vol. 37; no. 4; pp. 307 - 316
• Main Authors: Picard, Kelly, Picard, Christopher, Mager, Diana R., Richard, Caroline
• Format: Journal Article
• Language: English
• Published: United States 01.07.2024
• Subjects: Databases, Factual; Food Additives - adverse effects; Food Additives - analysis; Food Analysis; Humans; Hyperkalemia - epidemiology; Hyperkalemia - etiology; Potassium - analysis; Potassium, Dietary - analysis; Renal Dialysis - adverse effects; United States; United States
• ISSN: 0894-0959; 1525-139X; 1525-139X
• DOI: 10.1111/sdi.13007

Ultraprocessed foods can be a source of potassium additives. Excess potassium consumption can lead to hyperkalemia. How frequently potassium additives are found in the food supply and how they impact potassium content is not well documented. Using the Branded Product Database, ingredient lists were searched for “potassium” to identify products containing additives. For products listing potassium content, accuracy of potassium content reporting and how potassium content differed with additive use was also assessed. A total of 239,089 products were included, 35,102 (14.7%) contained potassium additives, and 13,685 (5.7%) provided potassium content. Potassium additives were most commonly found in dairy products, supplements, and mixed foods (at 37%, 34%, and 28%, respectively). Potassium additives in mixed foods and vegetables and fruits were associated with 71% and 28% more potassium per serving, respectively (p < 0.01). Potassium content increased by 1874 mg (66%) when a 1‐day sample menu compared foods with and without additives. Potassium content of foods with and without additives is not well documented. Potassium additives are prevalent and can be associated with increased potassium content. However, more information is needed to better understand how different additives used in different foods change potassium content.