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From The January 2001 Issue of Nutrition Science News
FDA Grants Health Claim to Potassium
Washington—"Diets containing foods that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke"—thus reads the 14th health claim authorized by the U.S. Food and Drug Administration (FDA), issued on Oct. 30, 2000.
FDA's acceptance of the health claim was unique in that it did not come after careful deliberation by FDA itself. Rather, under a provision of the FDA Modernization Act of 1997, FDA may authorize a claim if another appropriate scientific body of the U.S. government or the National Academy of Sciences (NAS) vouches for it first.
In this case, an NAS report, "Diet and Health: Implications for Reducing Chronic Disease Risk," contained two authoritative statements that could be used for the claim. These statements were picked up by juice giant Tropicana, based in Bradenton, Fla., and submitted to FDA.
"We see this health claim as a public health message to which we're committing significant resources," says Brock Leach, president and CEO of Tropicana.
Foods qualifying for the proposed claim must contain 10 percent or more of the Daily Value for potassium (350 mg) and 140 mg or less of sodium per serving. In addition, qualifying foods must also be low in fat (3 g or less per serving); low in saturated fat (1 g or less saturated fatty acids per serving); and low in cholesterol (20 mg or less cholesterol per serving and 15 percent or less calories from saturated fatty acids per serving).
Potassium is an essential mineral required for energy metabolism and proper cell function. It also regulates fluid and mineral balance, assists with muscle contraction and transmission of nerve signals, and helps the heart and kidneys function properly. Although the mechanisms for potassium's effects on blood pressure and stroke risk are unknown, it has been suggested that potassium may affect vasoconstriction and vascular resistance and inhibit free radical formation.
In a related story, a previously authorized FDA health claim—that soy protein reduces the risk of coronary heart disease—was seconded in November by the American Heart Association (AHA). The announcement is significant because such authoritative health bodies do not always see eye to eye. A case in point is the health claim regarding omega-3 fatty acids and cardiovascular health: The AHA backs the claim, whereas FDA gave it only a "qualified" endorsement.
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