Salting Your Food Increases Your Risk of Dying

Salt added to cooked food increases the risk of dying prematurely, according to a study published today in the European Heart Journal by doctors from the United States and Switzerland.

When filling out a survey on their eating habits, more than half a million Brits were asked whether they ever added salt to their meals. The researchers reported that they counted 18 474 untimely deaths during a median follow-up period of nine years.

The authors of the study concluded that the more salt is added to meals on a regular basis, the greater the risk of early death and the shorter the lifespan. Indeed, regular shaker users were shown to have a 28% higher chance of dying before their time.

It’s not all bad news if you have a penchant for salty snacks. Potassium, which is abundant in produce, helps mitigate the negative effects of sodium consumption.

Even if the advantages weren’t statistically significant, Qi emphasized in the press release that a diet rich in fruits and vegetables may help minimize mortality risk.

Qi said more research is required to fully comprehend the relationship between what we eat and how it affects our bodies, so maybe there’s a chance even the most hopeless among us may discover a way out.

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