Sprinkling table salt well after the food is cooked may further increase the risk of developing type-2 diabetes, expansive research on the subject has concluded. While salt consumption in more-than-required quantities is already linked with an increased risk of cardiovascular diseases such as hypertension, the latest research also elaborates upon the risk of diabetes posed by salt sprinkled on food.
The research, published in the journal Mayo Clinic, comprises data from more than 400,000 UK adults.
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It shows that people who had the highest salt consumption had a 39 per cent higher risk of developing type-2 diabetes as compared to the individuals who never or rarely used it.
Professor Lu Qi, from the Tulane University School of Public Health and Tropical Medicine in the United States, said: “We already know that limiting salt can reduce the risk of cardiovascular diseases and hypertension, but this study shows for the first time that taking the saltshaker off the table can help prevent type 2 diabetes as well.”
The World Health Organization recommends an intake of less than 200 mg/day sodium (less than 5g/day salt) in adults.
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The research analysed the data of 402,982 adults aged between 37 and 73 from the UK Biobank, an online database of medical and lifestyle records of over five million British people. After a follow-up of nearly 12 years, more than 13,000 people developed type 2 diabetes.
The researchers in their questionnaire, asked people how often they added salt to their foods. It, however, did not include the salt used in cooking or the total amount of salt that was consumed.
The researchers found that the individuals who reported “sometimes”, “usually” or “always” adding salt to their food had a 13 per cent, 20 per cent and 39 per cent higher risk of developing type 2 diabetes respectively, compared to those who “never” or “rarely” used it.
Professor Qi was quoted as saying in the British media, that his team focused instead on testing “a new behavioural indicator for long-term salt intakes”.
The conclusions of the research were adjusted for factors including age, sex, ethnicity, physical characteristics including height, weight, and hip circumference, smoking, drinking, physical activity levels as well as income and education levels.
