This is according to a new study looking at the relationship between salt and sodium intake and premature death.
A study published in the European Heart Journal defined premature death as death before the age of 75.
Study members were followed for aregular of nine years. Researchers found that people who regularly added salt to their diet had a 28 percent higher risk of premature death than those who never or rarely added salt to their diet.
However, researchers also found that increasing the intake of fresh fruits and vegetables weakens the link between salt intake and premature death.
Based on their data, the researchers noted a decrease in life expectancy in people over the age of 50 who always added salt to their diet compared to those who never or rarely ate salt. Was this was a decrease of 1.5 years for women and 2.3 years for men.
The results of the study took into account factors that may affect the results, such as:
What the experts say about salt:
Amy Braganini, MS, RD, CSO, oncology nutritionist at the Trinity Health Lock Cancer Center in Michigan, and spokeswoman for the Academy of Nutrition and Dietetics, says she was not surprised that I did this research. I have found people who add salt to their food. The hazard of untimelyexpiry is high.
Bragagnini says people still add salt to food for a number of reasons, including:
Marissa Licata is a registered nutritionist at the Kitz Institute for Women’s Health at Northwest Health in New York.
She says adding salt to your diet can be out of your control. This is a concern because excess sodium can raise blood pressure and high blood pressure can lead to heart disease and stroke, Licata explained.
“If you have heart sickness in your household, it would be sensible for you to stay active and retain your salt intake in mind when you are fresh and healthy,” he told the Health Line.
Is some salt healthy?
Common questions encompass: “Is red Himalayan salt higher for me than regular salt?”And “since kosher salt is bigger than ordinary salt, people will use less of it, right?”
These are common misconceptions when it comes to all the fancy salts in the grocery store corridor, she says.
“The key difference in the middle of all different kinds of salt is whether it is iodized,” explained Bragagnini.
She says sea salt and table salt are naturally iodine-rich, but Himalayan salt and kosher salt are not usually iodine.
“The motive I say this is that the chemical element iodine isn’t always made in our frame, however it’s far essential for a healthy thyroid and extraordinary bodily features; but, sodium is an considerable part of the typical American eating regimen. “We’re likely getting enough iodine,” said Briggs.Therefore, he advised consumers not to store iodized salt.
Nutritional advice on dietary salt:
Experts say you should stop and take a look at everything you are eating to gauge how much salt you are eating.
This is the first advice Braganini gives to his clients who come to him with questions, including managing the amount of salt.
Licata has these tips to reduce the sodium in your diet:
How to lessen your salt consumption over time:
“We adapt to our taste alternatives, so it takes time to determine how a good deal sodium and salt you are in conjunction with on your food regimen,” says Licata.” To exchange your flavor preferences, slowly upload less sodium on your food plan,” she says. “It works; it impartial takes time, persistence, and staying power.”
Bragagnini says that if her client is consuming 8,000 milligrams of sodium on a daily basis, she would not recommend dropping to 2,300 milligrams at a time, saying it is not a sustainable method.
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