Too Much Salt Could Increase Your Risk Of Type 2 Diabetes, Study Finds

The escalating global prevalence of type 2 diabetes represents a significant healthcare challenge and a leading cause of mortality, contributing to over a million deaths annually.

According to research published in 2020, the year 2017 saw 462 million individuals affected by type 2 diabetes, with a prevalence rate of 6,059 cases per 100,000. Alarmingly, projections indicate a steady rise to 7,079 cases per 100,000 by 2030.

Individuals at risk of developing this condition, particularly adults over the age of 45 and those with obesity, are frequently advised to manage their sugar intake, adhere to a well-balanced diet, and engage in regular exercise.

However, recent research conducted at Tulane University reveals a potentially effective preventative measure for type 2 diabetes: reducing salt intake.

A study from Tulane University, published in Mayo Clinic Proceedings, examined the dietary habits of over 400,000 adults registered in the UK Biobank concerning their salt consumption. Over a follow-up period averaging 11.8 years, more than 13,000 cases of Type 2 diabetes emerged among the participants. The study's findings revealed a significant correlation between the frequency of salt addition and the risk of developing Type 2 diabetes. Compared to individuals who "never" or "rarely" used salt, those who "sometimes," "usually," or "always" added salt exhibited a respective 13%, 20%, and 39% higher risk of developing Type 2 diabetes.

Lead author Dr. Lu Qi, HCA Regents Distinguished Chair and professor at the Tulane University School of Public Health and Tropical Medicine, emphasized that reducing salt intake could contribute to preventing Type 2 diabetes. While the exact mechanism linking high salt intake and increased diabetes risk requires further investigation, Dr. Qi suggests that salt consumption may encourage larger food portions, subsequently raising the likelihood of developing risk factors like obesity and inflammation. The study also noted associations between frequent salt consumption and higher body mass index (BMI) and waist-to-hip ratio.

The next stage in this research involves conducting clinical trials to control participants' salt intake and observe its effects. In the meantime, Dr. Qi advises individuals to explore low-sodium ways to season their favorite foods.

Making this dietary shift, Dr. Qi notes, is a straightforward change with the potential for a significant impact on one's health.