People who add extra salt to their food at the table are at greater risk of dying prematurely from any cause, according to a study of more than 500,000 people, published in the European Heart Journal today (Monday).
Compared to those who never or rarely added salt, those who always added salt to their food had a 28% higher risk of dying prematurely. In the general population around three out of every hundred people between the ages of 40 and 69 die prematurely. The increased risk of always adding salt to food seen in the current study suggests that one person in every hundred could die prematurely in this age group.
In addition, the study found a lower life expectancy among people who always added salt compared to those who never, or rarely added salt. At age 50, 1.5 years and 2.28 years were removed from the life expectancy of women and men, respectively, who always added salt to their food compared to those who never, or rarely do that.
The researchers, led by Professor Lu Qi, from the Tulane University School of Public Health and Tropical Medicine, New Orleans, USA, say their findings have several implications for public health.
“As far as I know, our study is the first to assess the relationship between adding salt to foods and premature death,” he said. “It provides new evidence to support recommendations to modify eating behaviors to improve health. Even a small reduction in sodium intake, by adding less or no salt to food at the table, is likely to lead to significant health benefits, especially when it is carried out. in the general population.”
Assessing overall sodium intake is extremely difficult as many foods, especially pre-prepared and processed foods, are high in salt before they even reach the table. Studies assessing salt intake through urine tests often take only one urine test and therefore do not necessarily reflect normal behaviour. In addition, foods high in salt are often accompanied by foods rich in potassium, such as fruit and vegetables, which are good for us [1]. Potassium is known to protect against the risk of heart disease and metabolic diseases such as diabetes, while sodium increases the risk of conditions such as cancer, high blood pressure and stroke.
For these reasons, the researchers chose to look at whether or not people added salt to their foods at the table, independent of any salt added during cooking.
“Adding salt to foods at the table is a common eating behavior that is directly related to an individual’s long-term preference for salty-tasting foods and normal salt intake,” said Professor Qi. “In the Western diet, added table salt accounts for 6-20% of total salt intake and provides a unique way to evaluate the association between normal sodium intake and risk of death.”
The researchers analyzed data from 501,379 people who took part in the UK Biobank study. When joining the study between 2006 and 2010, participants were asked, via a touchscreen questionnaire, whether they added salt to their foods (i) never/rarely, (ii) sometimes, (iii) usually, ( iv) always, or (v) they prefer not to answer. Those who preferred not to answer were not included in the analysis. The researchers adjusted their analyzes to take into account factors that could affect outcomes, such as age, sex, race, deprivation, body mass index (BMI), smoking, alcohol intake, physical activity, diet and medical conditions such as diabetes, cancer and diseases of the heart and blood vessels. They followed the participants for a median (average) of nine years. Premature death was defined as death before the age of 75.
As well as finding that adding salt to foods was always associated with an increased risk of premature death from all causes and a reduction in life expectancy, the researchers found that these risks tended to be slightly reduced in people who ate r maximum amounts of fruit and fruit. vegetables, although these results were not statistically significant.
“We were not surprised by this finding as fruit and vegetables are great sources of potassium, which has protective effects and is associated with a lower risk of premature death,” said Professor Qi.
He added: “As our study is the first to report on the relationship between added salt to foods and mortality, further studies are needed to validate the findings before making recommendations.”
In an editorial to accompany the paper [2], Professor Annika Rosengren, senior researcher and professor of medicine at the Sahlgrenska Academy, University of Gothenburg, Sweden, who was not involved in the research, writes that a net effect a significant reduction salt intake for individuals remains controversial.
“Given the various indications that very low sodium intake may not be beneficial, or even harmful, it is important to distinguish between individual-based recommendations and population-level actions,” she writes.
She concludes: “Classical epidemiology argues that more net benefit is achieved by the whole population approach (achieving a small effect in many people) than by targeting high-risk individuals (large effect but no but is achieved in a small number of people) ■ The clear evidence-based strategy for preventing cardiovascular disease in individuals is the early detection and treatment of hypertension, including lifestyle modifications, while salt reduction strategies will social reduces the mean blood pressure levels of the population, leading to fewer people developing hypertension, needing treatment, and becoming ill. Not adding extra salt to food is unlikely to be harmful and could contribute to strategies to lower blood pressure levels in the population.”
One of the strengths of Professor Qi’s study is the large number of people included. It also has some limitations, which include: the possibility that adding salt to food is a sign of an unhealthy lifestyle and lower socio-economic status, although analyzes have attempted to adjust for this; there was no information about the amount of salt added; added salt may be related to total energy intake and intertwined with intake of other foods; participation in UK Biobank is voluntary and therefore the results are not representative of the general population, so further studies are needed to confirm the findings in other populations.
Professor Qi and his colleagues will carry out further studies on the relationship between adding salt to foods and various chronic diseases such as cardiovascular disease and diabetes. They also expect potential clinical trials to test the effects of reduced salt intake on health outcomes.
[1] An example of a typically salty food that also includes vegetables is tacos, which are often filled with beans and vegetables.
[2] “Salt – the sweet spot?,” by Annika Rosengren. European Journal of the Heart. doi:10.1093/eurheartj/ehac336
Eating extremely salty foods can begin to impair blood vessel function within 30 minutes, according to new research published in the American Journal of Clinical Nutrition.
Which of the following foods has the highest amount of sodium?
| Food | Serving | Sodium |
|---|---|---|
| #1 Clams Look (Source) | per 3 oz serving | 99% DV (2284mg) |
| #2 Pickles View (Source) | the cup | 81% DV (1872mg) |
| #3 Sunflower Seeds (Dry Roasted) View (Source) | the ounce | 74% DV (1706mg) |
| #4 Black Bean Soup Look (Source) | the cup | 52% DV (1203mg) |
What foods are naturally high in sodium? High Sodium Foods See the article : Summer travel is hell this year.
- Smoked, cured, salted or tinned meat, fish or poultry including bacon, cold cuts, ham, frankfurters, sausages, sardines, caviar and anchovies.
- Frozen meats and bread meals, such as burritos and pizza.
- Canned entrees, such as ravioli, spam and chili.
- Salted nuts.
- Canned beans with added salt.
Which fruit is high in sodium?
Fruits Rich in Sodium The fruit with the highest sodium content is the Mammy apple, a tropical fruit. One fruit or about 850 gm of mummy apple contains about 127 mg of sodium. Apple skin, guavas and passion fruit contain about 50 mg of sodium per serving.
What foods increase sodium and potassium?
Sodium is a mineral, and one of the chemical elements found in salt. Potassium is found in vegetables, fruit, seafood and dairy products. This may interest you : Living with MS: Lifestyle Tips for Symptom Management. Most of the sodium Americans consume comes from packaged, processed, store-bought and restaurant foods. Only a small amount comes from salt added during cooking or at the table.
How much salt is bad for you?
At the same time, the IOM, USDA and the US Department of Health and Human Services recommend that healthy adults limit their daily sodium intake to less than 2,300 mg (2. Read also : What AAA predicts for July 4th Holiday Travel.3 grams) – the equivalent of one teaspoon of salt (14, 15). ).
Is a teaspoon of salt a day too much? The American Heart Association recommends eating no more than 2,300 milligrams of sodium – about one teaspoon of salt – each day. (And about 6 in 10 adults should limit themselves to 1,500 milligrams a day.)
How much salt intake is too much?
However, most Americans are eating too much of it—and may not even know it. Americans consume about 3,400 mg of sodium per day on average. However, the Dietary Guidelines for Americans recommend that adults limit sodium intake to less than 2,300 mg per day – which is equal to about 1 teaspoon of table salt!
What happens when you eat too much salt?
But too much sodium in the diet can lead to high blood pressure, heart disease, and stroke. It can also cause calcium losses, some of which can be removed from bone. Most Americans eat at least 1.5 teaspoons of salt a day, or about 3400 mg of sodium, which contains far more than our bodies need.
Does salt make you fat?
The bottom line. Eating too much sodium in the form of added salt has been linked to weight gain. Some studies suggest that eating large amounts of salt may lead to short-term weight gain due to fluid retention, while others have found that high salt intake may increase your risk of weight gain and obesity.
Does salt increase belly fat? For every extra gram of salt you eat in a day – that’s about what you’ll find in one of those little salt packets from the soup shop – your risk of obesity increases by 25 percent, according to a study at Queen Mary University in London.
Is salt good for weight loss?
Eating less salt doesn’t actually help you lose weight. The sodium in salt makes your body retain more water than it would otherwise; when you eat less salt the body gets rid of this water weight but this does not reduce body fat content.
