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A recent study conducted by Tulane University and published in Mayo Clinic Proceedings has revealed a correlation between regular salt supplementation in food and an elevated risk of developing Type 2 diabetes.
The research involved surveying over 400,000 adults enrolled in the UK Biobank regarding their salt consumption habits. Over an average follow-up period of 11.8 years, more than 13,000 cases of Type 2 diabetes were identified among the participants. In comparison to individuals who seldom or never added salt, those who did so occasionally, frequently, or consistently experienced a respective 13%, 20%, and 39% higher likelihood of developing Type 2 diabetes.
Lead author Dr. Lu Qi, HCA Regents Distinguished Chair and professor at the Tulane University School of Public Health and Tropical Medicine, emphasized that while it’s already known that reducing salt intake can lower the risk of cardiovascular diseases and hypertension, this study establishes, for the first time, a connection between abstaining from using a saltshaker and preventing Type 2 diabetes.
Although further research is necessary to ascertain the precise reasons behind the link between high salt intake and a heightened risk of Type 2 diabetes, Dr. Qi speculates that salt may encourage larger portion sizes, potentially leading to the development of risk factors like obesity and inflammation. The study identified a correlation between frequent salt consumption and higher BMI and waist-to-hip ratio.
Dr. Qi highlighted the importance of conducting a clinical trial to regulate participants’ salt intake and observe the subsequent effects. Nevertheless, he emphasized that it’s never too early to begin exploring low-sodium alternatives for seasoning favorite dishes, noting that this simple adjustment could have a profound impact on one’s health.
