A recent longitudinal study has shown that those who add salt to their meals have a shortened life expectancy of up to 2 years. The research includes those who add salt after cooking, not while cooking.
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.. With more than 500 thousand participants watching for an average of 9 years New research has revealed a strong relationship between salt consumption and premature death.
Research has shown that men who always add salt to their food increase life expectancy. more than two yearsin women more than a year and a half showed a decrease. 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. Prof. Gothenburg University, who was not involved in the research but commented on the results. Dr. Annika Rosengren, there is an ‘optimal’ level for salt stated and stated that it cannot be completely removed from nutrition. He also stated that not adding salt to dishes that already contain salt is the first step in reducing excessive salt consumption.
According to the results obtained in the study, individuals’ age, gender, ethnicity, body mass index, smoking consumption, alcohol intake, physical activity, diet and diabetes, cancer and heart disease. Other factors that could affect the results were also taken into account.
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Source :
https://www.theguardian.com/society/2022/jul/11/adding-salt-table-food-linked-earlier-death-study