substitute can provide a taste offsetting the perceived blandness of low-salt food; potassium chloride is widely used for this purpose. the world health organization (who) recommends daily potassium intake of not less than 3,510 mg. government interventions such as food product reformulation and food procurement policy have the potential to reduce the population salt intake. studies found that excessively low sodium intake, below about three grams (3,000 mg) of salt per day, is associated with increased mortality and higher risk for cardiovascular disease. a 2020 cochrane systematic review concludes that for white people with hypertension, reducing salt intake results in a decrease of about 4 mmhg (about 3.5%) of their blood pressure; for people with normal blood pressure, the decrease was negligible. weak evidence indicated that these effects might be a little greater in black and asian people. this review also indicates potential negative side effects on hormones and lipid levels, so that decreasing salt intake is not necessarily recommended for people with normal blood pressure. in people with chronic kidney disease, including those on dialysis, there is high-certainty evidence that dietary salt restriction may help to lower systolic and diastolic blood pressure, as well as albuminuria. the risk of hypotensive symptoms, such as dizziness, may also increase in some people, with moderate certainty. it is unclear whether this affects the dosage required for anti-hypertensive medications. the effect of salt restriction on extracellular fluid, oedema, and total body weight reduction is also uncertain.