New research from Tulane University suggests that individuals at risk for Type 2 diabetes should consider reducing their salt intake in addition to avoiding sugar. The study, published in Mayo Clinic Proceedings, surveyed over 400,000 adults registered in the UK Biobank on their salt consumption. Over an average of 11.8 years, more than 13,000 cases of Type 2 diabetes were identified among the participants. The findings revealed that individuals who frequently added salt to their food had a higher risk of developing Type 2 diabetes. Those who sometimes, usually, or always added salt had a 13%, 20%, and 39% increased risk, respectively, compared to those who rarely or never used salt. Although further research is needed to establish a concrete link between high salt intake and Type 2 diabetes, the study authors suggest that salt may encourage larger portion sizes, thereby increasing the likelihood of risk factors such as obesity and inflammation. The study also discovered a correlation between frequent salt consumption, higher body mass index (BMI), and waist-to-hip ratio. The next step for researchers is to conduct a clinical trial where the amount of salt consumed by participants is controlled and its effects are observed. In the meantime, individuals are encouraged to search for low-sodium alternatives to season their favorite foods, as reducing salt intake could greatly benefit their health.
1. Source: Coherent Market Insights, Public sources, Desk research
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