Life news | Shaking less salt on food could reduce heart disease risk: research

Washington [US], Nov 29 (ANI): According to a new study published in the Journal of the American College of Cardiology, salting food in more moderation is linked to a lower risk of heart disease, heart failure and ischemic heart disease. Even among people eating a diet similar to DASH, behavioral treatments to reduce salt intake could improve heart health.

A significant risk factor for cardiovascular disease, high blood pressure, is shown to be correlated with high sodium intake. Because of the lack of useful techniques for determining long-term dietary sodium intake, epidemiological studies examining this link have produced conflicting results. According to recent research, a person’s individual sodium intake over time can be predicted by how often they salt their food.

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“Overall, we found that people who did not add a little extra salt to their food very often had a much lower risk of heart disease, regardless of lifestyle factors and pre-existing diseases,” said Lu Qi, MD , PhD. , HCA Regents Distinguished Chair and Professor in the School of Public Health and Tropical Medicine at Tulane University in New Orleans. “We also found that when patients combined a DASH diet with a low frequency of added salt, they had the lowest risk of heart disease. This is significant because reducing extra salt in food, not eliminating salt altogether, is an incredibly modifiable risk factor. we hope it can encourage our patients to do without too many sacrifices.”

In the current investigation, 176,570 participants from the UK Biobank were examined to see if the frequency of food salting was associated with an increased risk of incident heart disease. The DASH diet and frequency of food salting have also been investigated in relation to heart disease risk.

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To gather information on how often people salt their food – excluding salt used in cooking – the study used a basic questionnaire. In addition to being asked if they had changed their diet significantly in the past five years, participants were also required to complete one to five rounds of 24-hour dietary recalls over a three-year period.

By minimizing consumption of red and processed meat and emphasizing vegetables, fruits, whole grains, low-fat dairy, nuts, and legumes, the DASH-style diet was designed to avoid high blood pressure. While a recent clinical investigation indicated that the DASH diet combined with sodium reduction was more beneficial for some cardiac biomarkers, including cardiac damage, strain, and inflammation, the DASH diet has been shown to have benefits in relation to reducing the risk of cardiovascular disease. The seven foods and nutrients that were either highlighted or emphasized in the DASH-style diet were used to create a modified DASH score that did not account for sodium intake.

Data on heart disease episodes were collected through medical history, information on hospital admissions, a questionnaire and information from the death register.

Overall, study participants who added less salt to their food were more likely to be female, white, have a lower body mass index, drink moderate amounts of alcohol, be less likely to currently smoke and be more physically active. In addition, they were more likely to have chronic kidney disease and high blood pressure, but less likely to develop cancer. Additionally, compared to those who added salt to their food more frequently, these participants were more likely to follow a DASH-style diet and consume more fruits, vegetables, nuts and legumes, whole grains, and foods with low fat but less sugar. – sweetened drinks, or red/processed meat.

The researchers found that participants with lower socioeconomic status and current smokers had a higher correlation between food saltiness and the chance of developing heart disease. A lower risk of heart disease events was correlated with a higher modified DASH diet score.

Sara Ghoneim, MD, gastroenterology fellow at the University of Nebraska Medical Center, said in a related editorial comment that the study is encouraging, builds on previous findings, and addresses the potential effect of long-term salt preferences on overall cardiovascular risk. . .

“A major limitation of the study is the self-reported frequency of adding salt to food and the enrollment of participants only from the UK, limiting generalizability to other populations with different dietary behaviours,” said Ghoneim. “The findings of this study are encouraging and are poised to expand our understanding of salt-related behavioral interventions on cardiovascular health.” (YEARS)

(This is an unedited and auto-generated story from the syndicated news feed, LatestLY staff may not have modified or edited the body of the content)

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