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Excessive Salt Intake Linked To 40% Higher Risk Of Type 2 Diabetes

New research reveals the first-ever association between salt consumption and the development of Type 2 diabetes.
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People who always add salt to food increase their risk of developing Type 2 diabetes by nearly 40 percent, new research has revealed.

It has long been known that sugar intake is bad but this is the first time that salt has been linked to the condition.

Scientists believe that adding salt encourages you to eat more which in turn leads to obesity and Type 2 diabetes.

Currently, in Britain there are 4.3 million people diagnosed with diabetes, the majority of whom have Type 2 which is related to lifestyle.

It is believed another 2.4 million people are well on the way to developing Type 2 diabetes.

People who always add salt to food increase their risk of developing Type 2 diabetes by nearly 40 percent, new research has revealed. PHOTO BY RDNE STOCK PROJECT/PEXELS 

The team at Tulane University in the US used the UK Biobank for their research.

They looked at 400,000 people over an average of 11.8 years leading to more than 13,000 diagnoses of Type 2 diabetes.

Compared to those who “never” or “rarely” used salt, participants who “sometimes,” “usually,” or “always” added salt had a 13 percent, 20 percent, and 39 percent higher risk of developing Type 2 diabetes.

Lead author Dr Lu Qi, Professor at the Tulane University School of Public Health and Tropical Medicine said: “We already know that limiting salt can reduce the risk of cardiovascular diseases and hypertension, but this study shows for the first time that taking the saltshaker off the table can help prevent Type 2 diabetes as well.”

People who always add salt to food increase their risk of developing Type 2 diabetes by nearly 40 percent, new research has revealed. PHOTO BY RDNE STOCK PROJECT/PEXELS 

The study, published in the journal Mayo Clinic Proceedings found an association between frequent consumption of salt and higher BMI and waist-to-hip ratio.

= Qi believes it is not the salt as such that causes the condition but that using it encourages people to eat bigger portions leading to obesity and inflammation.

He said the next step is to conduct a clinical trial controlling the amount of salt participants consume and observing the effects.

He added: “It’s not a difficult change to make, but it could have a tremendous impact on your health.”

Produced in association with SWNS Talker

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