Cutting back on salt in your meals can significantly reduce your risk of heart problems and strokes, according to the largest study of its kind. Adding salt to food has long been linked to cardiovascular disease and premature death, but this research highlights the magnitude of the impact that reducing or eliminating salt can have on heart health.
The study found that individuals who never add salt to their meals were 18% less likely to develop atrial fibrillation (AF), a common heart condition, compared to those who always add salt. In the UK alone, the number of people diagnosed with AF has risen by 50% in the last decade to 1.5 million. AF can lead to an irregular and fast heart rate, resulting in symptoms such as dizziness, shortness of breath, and fatigue, and increasing the risk of stroke five-fold.
Dr. Yoon Jung Park, the lead author of the study from Kyungpook National University Hospital in South Korea, stated, “Our study indicates that a lower frequency of adding salt to foods was associated with a lower risk of AF.” These findings were presented at the annual meeting of the European Society of Cardiology, the world’s largest heart conference, held in Amsterdam.
The study utilized data from the UK Biobank, which included over 500,000 individuals aged between 40 and 70. Participants with pre-existing AF, coronary artery disease, heart failure, or stroke were excluded. Each participant reported their salt usage frequency, ranging from “never/rarely” to “always.” Over an 11-year period, researchers tracked the participants to observe how salt intake affected their health. Compared to those who always added salt to their meals, individuals who never added salt had an 18% lower risk of AF, while those who occasionally added salt were 15% less likely to develop the condition.
Even individuals who switched from always adding salt to “usually” adding it showed a significant reduction in their risk. The “usual” salt group had a 12% lower AF risk compared to those who always added salt. These findings highlight the potential benefits of making small changes to salt intake.
Prof James Leiper of the British Heart Foundation emphasized the well-known association between excessive salt consumption and health issues, urging adherence to the government’s recommendation of consuming no more than 6g of salt per day, equivalent to about a teaspoon. Mhairi Brown from Consensus Action on Salt, Sugar and Health echoed the importance of implementing strict policies to lower salt levels in food, thereby protecting public health and reducing preventable deaths.
In conclusion, this study underscores the significant impact of reducing salt intake on heart health. By making simple adjustments to our diets, such as cutting back on salt, we can lower our risk of heart problems and strokes, contributing to a healthier future.
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