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
Ya but... Very low salt also means poor Hydrochloric Acid in stomach = poor digestion/nutrition.
DASH works for some body/metabolism types. Should not be considered a one-size-fits all plan. Way too high in grains for many types. Paleo/anti-inflammatory diet is a strong alternative.
Low carb will lose weight. Heart will be happier.
Bkmk
“Recent Research Reveals a Simple Trick To Lower Heart Disease Risk”
More tax payer research that discovered something obvious?
Your doctor should be checking your sodium level as part of your yearly check up.
Mine always runs very low and last doctor I had advised me to eat more salt.
My husband drily stated that unless I started eating it right out of the shaker that was going to be impossible.
Amy’s is a good brand didn’t know they had lo-so varieties.
I never put salt on anything for any reason, not even sure where salt shaker is. But I do buy crackers, not saltines, but Nut-thins, because I don’t eat wheat. They have a bit of salt. Enjoy a few before dinner with nice glass of Kombucha, since I don’t drink alcohol either. I’m 86 and at last week’s doc appointment my blood pressure was almost too low. I’m so healthy, my MD, his nurse and I spent whole appointment time LOL about picture of my bitchy kitty and cats in general.
What KIND of salt matters...Himalayan or Morton’s crap?
...(Do This Today)
I agree...Amy’s makes great soups!
Quit listening to government, government-backed studies, and news? That’ll help considerably.
I hardly ever touch the salt shaker. Just a small dash on steaks, fried eggs and sometimes on salads, that’s about it.
I used the My Fitness Pal food & calorie tracker most of this year and was averaging a total sodium intake of about 2,000 mg. I was very happy with that finding. Almost all of my salt came from prepared foods.
The American Heart Association recommends no more than 2,300 mg a day and ideally 1,500 mg per day for most adults. On average, Americans ingest more than 3,400 mg of sodium each day.
Too little salt is more dangerous than too high salt https://www.sciencedaily.com/releases/2008/05/080515171020.htm
Hmmm. I love salt like pickles. But my brain (I am 72) shows signs of too much salt in an MRI. My sweet wife that out my pickes and too away salt shaker.
Didn’t the Framingham Study reveal this decades ago?
https://www.sciencedirect.com/science/article/abs/pii/S0735109722070358?via%3Dihub
It looks like they made a simple correlation and came to a conclusion based on that. I’d hope they had a better study than that.
So I don't go out of my way to limit salt - nor do I add
it to foods very often. I figure that I get enough, but not
too much either.
One of these Morton canisters will last me two or three years -
Don’t get the jab... That’s probably #1.
No Cheetos? take me now . .
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