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Potassium: Foods
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Potassium sorbate is the potassium salt of sorbic acid, an organic acid that has been used extensively as a fungistatic agent for foods. Potassium sorbate is used to inhibit molds, yeasts, and fungi in many foods, such as cheese, wine, and baked goods.
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Potassium sorbate is the potassium salt of sorbic acid. Its primary use is as a mild food preservative (E number 202). Potassium sorbate is effective in a variety of applications including food, wine, and personal care.
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Potassium losses from cooking of high-potassium foods can be significant. In the case of spinach for example, potassium levels have been shown to drop from 6.9 to 3.0 grams in 3 and 1/2 ounces of spinach after blanching for several minutes (a loss of about 56%).
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Eating a variety of foods that contain Potassium is the best way to get an adequate amount. Healthy individuals who eat a balanced diet rarely need supplements. Foods with high sources of Potassium include orange juice, potatoes, bananas, avocados, apricots, parsnips and turnips, although many other fruits, vegetable, and meats contain Potassium. Research has indicated that diets high in Potassium can reduce the risk of hypertension.
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In December 2001, the Food and Drug Administration released their final guidance on Potassium Iodide as a Thyroid Blocking Agent in Radiation Emergencies. Quote - "FDA maintains that KI is a safe and effective means by which to prevent radioiodine uptake by the thyroid gland, under certain specified conditions of use, and thereby obviate the risk of thyroid cancer in the event of a radiation emergency". FDA December 2001
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