Frequently adding salt to food increases the risk of developing type 2 diabetes. Experts remind us of the importance of a balanced diet and moderate salt intake.
A study by scientists from Tulane University in New Orleans showed a connection between salt intake and the occurrence of type 2 diabetes. The results were published in the journal Mayo Clinic Proceedings.
Researchers have found that frequently adding salt to food increases the risk of developing type 2 diabetes. Compared with those who rarely or never added salt, adding salt to food occasionally increased the likelihood of illness by 11%, frequently by 18%, and constantly by 28%.
Part of the effect of salt on diabetes risk was mediated by body mass index (BMI), waist-to-hip ratio, and C-reactive protein levels. The greatest additional influences were BMI (33.8%) and waist-to-hip ratio (39.9%).
|The authors used data from 403,000 participants aged 37 to 73 years from the UK Biobank database, excluding those diagnosed with diabetes, chronic kidney disease, cancer or cardiovascular disease at the start of the study. The researchers collected information about the frequency of salt added to food and used this parameter to estimate the overall level of salt intake, including use in cooking. The follow-up period was 11.9 years. Diabetes mellitus was diagnosed in 13,120 people during this time.
Experts warn against excessive salt intake, especially for those at risk. The results of this study may help develop more precise recommendations for salt intake and ways to prevent the development of type 2 diabetes.