Posted on 12/26/2022 1:15:40 PM PST by Red Badger
s Cardiovascular disease (CVD) is a leading cause of death and disability worldwide, and it is often preventable through lifestyle changes such as maintaining a healthy diet and regular physical activity. One aspect of diet that has been linked to CVD risk is salt intake. Research has shown that reducing salt intake can help lower the risk of CVD.
However, it is important to consume salt in moderation as part of a healthy diet, as excessive salt intake can have negative health effects.
According to new research, a lower frequency of dietary salt intake is associated with a reduced risk of cardiovascular disease (CVD).
A new study published in the Journal of the American College of Cardiology has found that adding salt to foods at a lower frequency is associated with a reduced risk of heart disease, heart failure, and ischemic heart disease. The study suggests that even among those following a DASH-style diet, interventions to reduce salt consumption could improve heart health.
Previous research has shown that high levels of sodium in the diet can contribute to the development of high blood pressure, which is a major risk factor for cardiovascular disease. However, previous studies investigating this link have produced conflicting results due to a lack of practical methods for assessing long-term dietary sodium intake. Recent studies suggest that the frequency at which an individual adds salt to their foods can be used to predict their individual sodium intake over time.
“Overall, we found that people who don’t shake on a little additional salt to their foods very often had a much lower risk of heart disease events, regardless of lifestyle factors and pre-existing disease,” said Lu Qi, MD, Ph.D., HCA Regents Distinguished Chair and professor at the School of Public Health and Tropical Medicine at Tulane University in New Orleans.
“We also found that when patients combine a DASH diet with a low frequency of adding salt, they had the lowest heart disease risk. This is meaningful as reducing additional salt to food, not removing salt entirely, is an incredibly modifiable risk factor that we can hopefully encourage our patients to make without much sacrifice.”
In the current study, the authors evaluated whether the frequency of adding salt to foods was linked with incident heart disease risk in 176,570 participants from the UK Biobank. The study also examined the association between the frequency of adding salt to foods and the DASH diet as it relates to heart disease risk.
The study used a questionnaire at baseline to collect data on the frequency of adding salt to foods, not including salt used in cooking. Participants were also asked if they had made any major changes to their diet in the last 5 years, as well as complete 1-5 rounds of 24-hour dietary recalls over a three-year period.
The DASH-style diet was developed to prevent hypertension by limiting the consumption of red and processed meats and focusing on vegetables, fruit, whole grains, low-fat dairy, nuts, and legumes.
While the DASH diet has yielded benefits in relation to reducing cardiovascular disease risk, a recent clinical trial found that combining the DASH diet with sodium reduction was more beneficial for certain cardiac biomarkers, including cardiac injury, strain, and inflammation. The researchers calculated a modified DASH score that did not consider sodium intake based on seven foods and nutrients that were emphasized or deemphasized in the DASH-style diet.
Data on heart disease events was collected through medical history and data on hospital admissions, questionnaires and death register data.
Overall, study participants with a lower frequency of adding salt to foods were more likely to be women; white; have a lower body mass index; more likely to have moderate alcohol consumption; less likely to be current smokers; and more physically active. They also had a higher prevalence of high blood pressure and chronic kidney disease, but a lower prevalence of cancer.
These participants were also more likely to adhere to a DASH-style diet and consumed more fruits, vegetables, nuts and legumes, whole grains, low-fat dietary but less sugar-sweetened drinks, or red/processed meats than those with a higher frequency of adding salt to foods.
The researchers found the association of adding salt to foods with heart disease risk was stronger in participants of lower socioeconomic status, as well as in current smokers. A higher modified DASH diet score was associated with a lower risk of heart disease events.
In a related editorial comment, Sara Ghoneim, MD, a gastroenterology fellow at the University of Nebraska Medical Center, wrote that the study is promising, builds on previous reports, and alludes to the potential impact of long-term salt preferences on total cardiovascular risk.
“A major limitation of the study is the self-reported frequency of adding salt to foods and the enrollment of participants only from the UK, limiting generalizability to other populations with different eating behaviors,” Ghoneim said.
“The findings of the present study are encouraging and are poised to expand our understanding of salt-related behavioral interventions on cardiovascular health.”
References:
“Adding Salt to Foods and Risk of Cardiovascular Disease” by Hao Ma, MD, Ph.D., Xuan Wang, MD, Ph.D., Xiang Li, MD, Ph.D., Yoriko Heianza, RD, Ph.D. and Lu Qi, MD, Ph.D., 28 November 2022, Journal of the American College of Cardiology.
DOI: 10.1016/j.jacc.2022.09.039
“Dietary Salt Intake Preferences and the Risk of Cardiovascular Disease” by Sara Ghoneim, MD, 28 November 2022, Journal of the American College of Cardiology.
DOI: 10.1016/j.jacc.2022.10.005
Yet another garbage study (one of many faults as reported).
It would last me longer.I never add salt,there is plenty in canned and prepared food.
Never mind.
My last check-up in Nov showed elevated sodium, but they were not worried over it because it fluctuates daily with salt intake and how much water you drink and if it’s summertime and you sweat a lot....................
I thought this was common knowledge back in the ‘50s. Too much salt is bad for you.
We haven’t bought salt in probably 10 years. Prepared food sometimes just screams, “Too much salt!”. Ditto for sugar.
“I’m 86 and at last week’s doc appointment my blood pressure was almost too low.”
Mom is 98, eats anything and everything she wants to, and her blood panels are perfect. They’re better than mine, and I make an effort to eat right.
Amy’s is so good. Expensive, though. We used to get it at Walmart, but haven’t seen it there lately.
Yup, and as opposed to salt, I pepper the hell out of everything. Eggs are basically blanketed black as of this writing.
This is the most ridiculous study I’ve ever seen. I add salt to everything I eat- my oatmeal, my eggs, my meat, and my veggies, but the salt I apply is the only salt those items get. My parents never add salt to their food- but all their food is processed or from restaurants so not low salt in the slightest. And then you have people like my dear grandpa, who would have still called for the salt shaker if you put a lick in front of him.
I eat very right. Lots of butter, 2 percent milk, olive oil, beef, chicken, salmon, organic potatoes and veggies. No wheat. No pork.
Suggest you read book by Wm Davis, MD: Wheat Belly. I bought a copy, and all libraries have it too.
I stopped bread, rice, potatoes, and pasta a year ago. Hate fairy, so none of that except butter which I love. Lots of chicken, tilapia, salmon. About an even about of red meat.
Isn’t talapia farm raised....in China??
Maybe there are wild caught brands that I am not aware of.
I’ve read the same.
No idea if himalayan (?) is without the adverse effects of regular table salt.
Talapia is the junk food of fish.
That’s what I’ve read, as well.
I like it because does not have additives of regular salt
Maybe China. I don’t know. I hate fish except some salmon is OK. Tilapia from Costco frozen section is the only thing I can stomach.
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