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A recent large-scale study has found that frequently adding salt to food is associated with a higher risk of developing serious liver diseases, including metabolic dysfunction-associated steatotic liver disease (MASLD), cirrhosis, and liver cancer.
Key Findings
Researchers analyzed data from 492,265 participants in the UK Biobank, none of whom had existing liver diseases or substance use disorders at the start of the study. Participants self-reported how often they added salt to their food, with responses ranging from “never/rarely” to “always.” Over time, those who reported adding salt more frequently faced significantly higher risks:
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MASLD: Compared to those who rarely or never added salt, people who sometimes, usually, or always added salt had 8%, 22%, and 40% higher risks, respectively.
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Cirrhosis: The risk increased by 11% (sometimes), 9% (usually), and 32% (always).
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Hepatocellular carcinoma (liver cancer): The risk rose by 26% (sometimes), 45% (usually), and 125% (always)1.
The associations were especially pronounced among nonsmokers, current alcohol drinkers, and individuals without diabetes or with a lower body mass index (BMI). The study also found that measures of body fat mediated over 20% of the link between salt intake and liver disease risk.
Implications and Context
Previous research has already tied high salt intake to conditions like type 2 diabetes, cardiovascular disease, and increased mortality. This new study highlights the potential impact of salt on liver health, suggesting that reducing salt consumption could be an effective strategy to prevent liver-related disorders.
Limitations
The study relied on participants’ self-reported frequency of adding salt, which may introduce recall bias. Only one measurement was taken at the start, so changes in salt habits over time were not captured. Additionally, as the study population was predominantly of European ancestry, the results may not fully apply to other groups. As an observational study, it cannot prove causation.
Expert Perspective
The authors, led by Shunming Zhang at Xi’an Jiaotong University Health Science Center and Lund University, emphasize the importance of moderating salt intake as part of liver disease prevention efforts.
“These findings suggest that reducing salt/sodium intake could be a promising strategy for preventing liver-related disorders,” the study authors wrote.
Disclaimer:
This article summarizes findings from a recently published observational study. The results show associations but do not establish direct causality. Individuals should consult healthcare professionals before making significant dietary changes. The information provided here is for general informational purposes and should not be considered medical advice.
