For millions across Asia, high blood pressure is more than just a clinical metric – it is baked directly into the region’s rich culinary spread. From soy sauce and fish sauce to dim sum broths and salted egg patties, high-sodium condiments and preserved ingredients are at the core of daily flavour.
While public health groups have long urged people to cut back on salt, fresh research suggests we have been missing half the equation: balancing sodium by significantly increasing dietary potassium at the same time.
Salt – or sodium chloride – is essential to bodily functions in small amounts, but standard modern diets contain far too much of it. Excess sodium drives the global hypertension crisis, and contributed to an estimated 1.7 million deaths in 2023, according to the World Health Organization (WHO).
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