HealthDay News — Reduced-sodium meat and poultry products have higher potassium content compared with their non-sodium reduced counterparts, according to a study presented at the American Society of Nephrology’s Kidney Week 2014, held from Nov. 11 to 16 in Philadelphia.

To compare the protein, sodium, phosphorus, and potassium content in meat and poultry products, Arti Sharma Parpia, RD, from St. Michael’s Hospital in Toronto, and colleagues examined food items from the top three grocery chains in Canada.

Of the meat and poultry products examined, 19 contained 25% to 55% less sodium than non-sodium-reduced products (mean difference, 460 mg/100 g; P<0.001). The potassium content ranged from 201 to 1,500 mg/100 g in sodium-reduced products, and was 195 mg/100 g higher compared with non-sodium-reduced food (P<0.001).

In 63% of sodium-reduced products and 25% of non-reduced products, potassium-containing additives were listed in the ingredients (P=0.02).

There was no significant difference between the groups in the amounts of phosphorus, protein, and the phosphorus:protein ratio.


  1. Parpia AS et al. “Sodium Reduced Meat and Poultry Products Contain a Significant Amount of Potassium from Additives.” Presented at: Kidney Week 2014. Nov. 11-16; Philadelphia, Penn.