Please take the salt?Add table salt before eating in relation to the high risk of premature death

Add salt to food..

Adding salt to foods is a common practice in Western countries and is directly related to the long-term personal preference for salty-tasting foods and habitual salt intake.

“In the Western diet, adding salt to the table accounts for 6-20% of total salt intake and provides a unique way to assess the association between habitual sodium intake and mortality risk.” Professor Lu Qui, Research Leader of the Tulane University School of Public Health and Tropical Medicine in New Orleans, USA.

To investigate whether this practice affects early mortality and reduced life expectancy due to all causes, researchers responded to a questionnaire on how often foods are salted at baseline 501,379 from the UK Biobank. We analyzed the participants of people.

Information on death and date of death was obtained by reviewing death certificates across England, Wales, and Scotland.

Research – Also published at European Heart Journal -People who add extra salt to their food at the table have been found to be at increased risk of premature death for some reason.

“New evidence” ..

People who constantly added salt to their food had a 28% increased risk of premature death compared to those who added no or little salt.

In the general population, about 3 out of 100 people between the ages of 40 and 69 die prematurely. The increased risk of constant salting of foods seen in this study suggests that 1 in 100 people in this age group may die prematurely.

In addition, researchers have found that people who constantly add salt have a lower life expectancy than those who add no or little salt. At age 50, life expectancy for women and men was reduced to 1.5 and 2.28, respectively. These foods were always salted compared to those who added little or no salt.

“As far as I know, our study is the first to assess the relationship between salt addition to food and premature death.” Professor Qi said.

“It provides new evidence to support recommendations for modifying dietary behavior to improve health. Reduce the amount of salt added to the diet, or reduce sodium intake slightly by not adding it at all. It can also bring substantial health benefits, especially if achieved in the general public. “..

Potassium factor..

Researchers also pointed out that consumers who eat the most fruits and vegetables tend to have a slightly lower risk of premature death and a shorter life expectancy.

“Fruits and vegetables were not surprised by this discovery because they are the main sources of potassium, they are protective and the risk of premature death is low.” Said the professor.

“Our study is the first to report a relationship between salt addition to food and mortality, so further studies are needed to validate the findings before making recommendations.”..

However, previous studies have linked potassium intake and sodium reduction to health benefits.

last year, New England Journal of MedicineAnalyzed participants from 600 villages in rural China Participants use alternative salts consisting of 75% sodium chloride and 25% potassium, or average 4.5 and 5 years of regular table salt. Continued to use.

The findings revealed that participants who took sodium chloride and potassium salt substitutes had lower rates of stroke, major cardiovascular events, and mortality compared to controls.

“This is one of the most valuable studies I have ever been involved in.” At the time, Professor Bruce Neal, Principal Investigator at the George Institute for Global Health, said.

“The switch from table salt to salt alternatives is a very feasible and low cost opportunity to benefit from significant global health benefits.” ..

Feng He, a professor of global health research at the Wolfson Institute for Population and Health, Queen Mary University of London, co-author of the study, also emphasized the potential importance of the findings.

“Globally, this simple approach will save millions of lives. China has the highest salt consumption in the world and average salt intake (10-12g / day) is the WHO recommended limit. It is more than twice as much as (less than 5g / day)...

“In China and most developing countries, most of the salt in the diet is added by consumers. Therefore, encouraging reductions in cooking usage is the best way to improve public health. Is the strategy. “..

sauce..
European Heart Journal..
“Sodium intake, life expectancy, and mortality from all causes”
Released on December 20, 2020
DOI: https://doi.org/10.1093/eurheartj/ehaa947
Authors: Franz H Messerli, Louis Hofstetter, Lamprini Syrogiannouli, Emrush Rexhaj, George CM Siontis, Christian Seiler, Sripal Bangalore

European Heart Journal..
“Addition of salt to food and risk of premature death”
Published July 10, 2022
DOI: https://doi.org/10.1093/eurheartj/ehac208
Authors: Hao Ma, Qiaochu Xue, Xuan Wang, Xiang Li, Oscar H Franco, Yangping Li, Yoriko Heianza, JoAnn E Manson, Lu Qi

New England Journal of Medicine..
“Effects of salt substitution on cardiovascular events and death”
Published August 29, 2021
DOI: 10.1056 / NEJMoa2105675
Authors: Bruce Neal, Yangfeng Wu, Xiangxian Feng, Ruijuan Zhang, Yuhong Zhang, Jimpgu Shi, Jianxin Zhang, Maoyi Tian, ​​Lipping Huang, Zhifang Li, Yan Yu, Yi Zhaoetal.