Skipping Salt Cuts Heart Disease Risk by 18%: Study
New research presented at the annual meeting of the European Society of Cardiology suggests that eliminating salt from your diet could significantly reduce the risk of heart disease. The study, conducted by researchers from Kyungpook National University Hospital in South Korea, found that individuals who never added salt to their food had an 18% lower risk of being diagnosed with atrial fibrillation, a condition that can lead to serious heart-related complications.
The study analyzed data from the UK Biobank, which included over 500,000 participants aged between 40 and 70. Participants were asked to indicate how frequently they added salt to meals, ranging from never/rarely to always. Over the course of the 11-year follow-up period, individuals who switched from always salting their food to never salting it saw an 18% reduction in their risk of atrial fibrillation.
The findings of this study come as no surprise to experts in the field. Dr. Briana Costello, an interventional and general cardiologist, explained that salt is known to have negative effects on cardiovascular health. Salt increases your body’s water retention and can increase blood pressure, which is a leading cause of cardiovascular disease, she said. High blood pressure is a known risk factor for heart disease.
Dr. Ronald Freudenberger, a cardiologist, added that salt causes the body to retain fluid, which puts a strain on the heart. This is particularly dangerous for individuals who already have cardiovascular issues. As we age, our blood vessels and hearts become less flexible, making it harder for them to accommodate the extra fluid caused by salt intake. This can lead to conditions such as high blood pressure and atrial fibrillation.
According to the U.S. Food and Drug Administration (FDA), the recommended daily sodium intake is less than 2,300 mg. However, Americans consume an average of 3,400 mg of sodium per day. To reduce the risk factors associated with high salt consumption, experts advise avoiding adding salt to foods, especially for those with hypertension or a history of heart failure.
It’s also important to be aware of hidden salt sources. Processed foods, desserts, pastries, bread, and even diet drinks can all be significant contributors to sodium intake. However, there are alternatives. Dr. Freudenberger recommends using salt substitutes that contain spices like onion powder, paprika, rosemary, sage, and thyme, as they can provide flavor without the additional sodium.
In conclusion, this study reinforces the importance of reducing salt intake for better cardiovascular health. By eliminating or significantly reducing salt consumption, individuals can lower their risk of heart disease and related complications. However, it’s crucial to be mindful of hidden sources of salt in packaged and processed foods. Taking these steps can contribute to overall heart health and help individuals live longer, healthier lives.
