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Study Shows Link Between Dietary Inflammation, Salt Consumption, and Type 2 Diabetes Risk
A groundbreaking study published in Diabetes, Obesity and Metabolism sheds light on the intricate relationship between diet, salt intake, and the risk of developing type 2 diabetes (T2D). Led by Wenqui Shen, MD, from the Department of Endocrinology and Metabolism at Shanghai Ninth People’s Hospital, Shanghai Jiao Tong University School of Medicine, the research underscores the critical role dietary choices play in metabolic health.
Methodology: The study, conducted using data from the UK Biobank, involved 171,094 participants with a mean age of 55.98 years, of whom 40.7% were men. Participants were initially free of diabetes and completed at least one dietary recall questionnaire. Over a median follow-up period of 13.5 years, researchers analyzed the association between dietary habits, particularly the inflammatory potential of diets measured by the dietary inflammatory index (DII), habitual salt intake, and incident T2D cases.
Key Findings: Researchers found a significant correlation between dietary inflammation, salt consumption, and the risk of developing T2D. Individuals adhering to a pro-inflammatory diet faced an 18% higher risk of T2D compared to those following an anti-inflammatory diet. Moreover, for each one-point increase in the energy-adjusted DII, the risk of T2D rose by 4%.
Salt intake also emerged as a crucial factor. Participants who frequently added salt to their foods exhibited a progressively elevated risk of T2D compared to those who seldom did. Notably, individuals who combined a pro-inflammatory diet with habitual high salt intake faced the highest risk of developing T2D.
In Practice: The implications of these findings are profound for public health strategies aimed at preventing T2D. Dr. Shen emphasized the importance of promoting anti-inflammatory diets and reducing salt intake as key preventive measures against the onset of T2D. By making informed dietary choices, individuals can mitigate their risk of developing this prevalent metabolic disorder.
Limitations and Disclosures: Despite the robust findings, the study had limitations. Data derived from a 24-hour dietary recall questionnaire may be prone to inaccuracies. Additionally, certain components of the DII score were not measured, and unaccounted variables may have influenced the results. However, the study was supported by various grants and declared no conflicts of interest.
This study underscores the critical interplay between diet, inflammation, and metabolic health. Moving forward, initiatives promoting anti-inflammatory diets and reduced salt consumption could serve as vital tools in the global fight against T2D.
