Is Potassium Hydroxide Safe as a Source of Nutrient in Food Supplements? An Expert Opinion

Diet and nutrition have recently become a primary focus of public health worldwide. Food supplements (FSs), used to integrate common diets, are a highly marketed category of food products. This has positioned healthcare professionals (e.g., pharmacists) to have critical roles in their distribution and monitoring. Following a serious case of intoxication due to ingestion of potassium hydroxide (KOH) as a nutrient source in a FS, a technical analysis was carried out to assess the admissible levels of vitamins and minerals in such products. KOH, known for its high potential hydrogen (pH) and caustic properties, poses safety risks if not properly diluted. The EU Regulation 1169/2011 regulates the provision of food information to consumers and establishes minimum significant quantities for nutrients in all food products, including K, which must not exceed certain levels to ensure safety. The use of KOH as a unique K source has been shown to create high alkalinity, posing potential risks when dissolved in water for human consumption. Safer alternative forms of K are available for FS. This underscores the need for continuous regulatory oversight and involvement of public decision makers to ensure consumer safety, given the broad variability in FS formulations and their increasing market share.