The habit of salting food increases the risk of premature death

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People who add more salt to their food are exposed at a higher risk of premature death. This was the conclusion reached by scientists from the School of Public Health and Tropical Medicine of Tulane University (USA).

The authors of the paper analyzed the data of more than 500,000 people who participated in the study of the UK Biobank. At entry into the study, participants were asked whether and how often they added salt to their food. Their health was monitored for a total of nine years.

Researchers adjusted the analysis for factors that may affect the results: age, body mass index, bad habits, and physical activity. Regularly adding salt to food was found to be associated with a higher risk of premature death from all causes and a shorter life expectancy in both women and men. The scientists also found that a higher frequency of adding salt to food was significantly associated with a higher risk of death from cardiovascular disease and death from cancer.

The risks were slightly reduced in people who consumed the most fruits and vegetables . “We were not surprised, as fruits and vegetables are the main sources of potassium. It has a protective effect and is associated with a lower risk of premature death,” explains one of the authors of the study, Professor Lu Qi. The expert also notes that further research is needed to verify the results obtained.