A new study found that adding table salt to a food after it was already prepared decreased life expectancy in women by 1.5 years and by 2.28 years in men. The study, published in the European Heart Journal, looked at UK Biobank data from 501, 379 participants who completed a questionnaire on the frequency of adding salt to foods on average. Researchers also collected urine samples to further examine the effects sodium has on the body.
We’ve known for a while that reducing salt intake can be beneficial for heart health.
Compared with those who never or rarely added salt, those who always seasoned their food had a 28% increased risk of dying prematurely. At the age of 50, men and women who always added salt had a life expectancy 2.3 years and 1.5 years shorter respectively.
Other factors that could affect outcomes, including age, sex, ethnicity, deprivation, body mass index, smoking, alcohol intake, physical activity, diet and medical conditions such as diabetes, cancer and heart disease, were accounted for.
This study suggested eating more fruits and vegetables to help reduce the risk of premature death because fresh produce contains potassium, a “protective nutrient” that may counteract the adverse effect of sodium.
People adding table salt to food after cooking are 28% more likely to be at risk of an early death, when compared to those who never or rarely use extra salt on meals, according to new research published in the European Heart Journal.
The concentrate likewise found a connection between the people who generally add additional salt to food sources and a lower life expectancy at age 50 – 1.5 years lower for ladies and a little more than 2 years lower for men.
The specialists additionally found that eating heaps of high-potassium food sources, like vegetables and fruits, may assist with decreasing this expanded gamble of an early death.