For the first time, a study has established a direct link between frequent salt consumption and Type 2 diabetes.
Individuals at risk for Type 2 diabetes, who already might be cautious about sugar intake, now have reason to consider reducing their salt consumption.
Recent research conducted by Tulane University and published in the journal Mayo Clinic Proceedings indicates that regularly adding salt to meals correlates with an increased risk of developing Type 2 diabetes.
The study involved surveying more than 400,000 adults enrolled in the UK Biobank about their dietary salt habits.
Over a median follow-up period of 11.8 years, more than 13,000 cases of Type 2 diabetes were reported among participants.
Compared to those who infrequently or never added salt, individuals who reported sometimes, usually, or always using salt had respective increases in their risk of developing Type 2 diabetes by 13%, 20%, and 39%.
Lead author Dr. Lu Qi, HCA Regents Distinguished Chair and professor at Tulane University School of Public Health and Tropical Medicine, emphasized the significance of these findings.
“We already know that reducing salt intake can lower the risk of cardiovascular diseases and hypertension, but this study provides the first evidence that eliminating added salt could also prevent Type 2 diabetes,” Qi stated.
While further research is necessary to understand the mechanisms linking high salt intake to increased diabetes risk, Qi suggested that salt might contribute to overeating, leading to risk factors like obesity and inflammation.
The study also found associations between frequent salt consumption and higher body mass index (BMI) and waist-to-hip ratio.
Qi highlighted the need for clinical trials to investigate the impact of controlled salt intake on health outcomes.
In the meantime, he recommended starting to look for low-sodium alternatives for seasoning meals. “Making this change isn’t difficult, but it could profoundly benefit your health,” Qi advised.
