While both the benefits and harms of salt consumption have been a subject of great research by the scientific world for a long time, another shocking result has been shared today. The new research, which followed more than 500,000 participants for an average of 9 years, revealed the strong relationship between salt consumption and premature death.
Research has shown that men who always add salt to their food reduce life expectancy by more than two years, and women by more than a year and a half. The salt added to the food during cooking was not considered in the said study. Participants consisted of individuals who threw extra salt on the food after cooking.
It is also necessary not to leave the salt completely:
On the other hand, the results of the research do not say that salt consumption should be completely stopped. Professor of the University of Gothenburg, who was not involved in the research but commented on the results. Dr. Annika Rosengren stated that there is an ‘optimal’ level for salt and that it cannot be completely removed from the diet. He also stated that not adding salt to dishes that already contain salt is the first step in reducing excessive salt consumption.
In the results obtained in the study, the age, gender, ethnicity, body mass index, smoking consumption, alcohol intake, physical activity, diet and other factors that may affect the results such as diabetes, cancer and heart disease were also taken into account.
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