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Adding Salt To Food at Table Can Cut Years Off Your Life, Study Finds
source link: https://science.slashdot.org/story/22/07/11/1750217/adding-salt-to-food-at-table-can-cut-years-off-your-life-study-finds
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Adding Salt To Food at Table Can Cut Years Off Your Life, Study Finds
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Adding salt to meals at the table is linked to an earlier death, according to a study of 500,000 middle-aged Britons. From a report: Researchers found that always adding salt to food knocks more than two years off life expectancy for men and one-and-a-half years for women. This does not include seasoning during the cooking process. The study did not definitively rule out other factors, such as salt consumption being a proxy for a generally less healthy lifestyle, but the team behind the work said the evidence was compelling enough that people should consider avoiding seasoning their meals.
"To my knowledge, our study is the first to assess the relation between adding salt to foods and premature death," said Prof Lu Qi of Tulane University School of Public Health and Tropical Medicine in New Orleans, who led the work. "Even a modest reduction in sodium intake, by adding less or no salt to food at the table, is likely to result in substantial health benefits, especially when it is achieved in the general population." The findings were based on research involving more than 500,000 participants in the UK Biobank study, who were followed for an average of nine years. When joining the study between 2006 and 2010, they were asked, via a touchscreen questionnaire, whether they added salt to their foods and how often they did so.
"To my knowledge, our study is the first to assess the relation between adding salt to foods and premature death," said Prof Lu Qi of Tulane University School of Public Health and Tropical Medicine in New Orleans, who led the work. "Even a modest reduction in sodium intake, by adding less or no salt to food at the table, is likely to result in substantial health benefits, especially when it is achieved in the general population." The findings were based on research involving more than 500,000 participants in the UK Biobank study, who were followed for an average of nine years. When joining the study between 2006 and 2010, they were asked, via a touchscreen questionnaire, whether they added salt to their foods and how often they did so.
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