Salt’s surprising role in Type 2 diabetes risk revealed by new study

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NEW YORK, Nov 4, (Agencies): People at risk of Type 2 diabetes are often advised to watch their sugar intake, but new research suggests that reducing salt consumption might be equally crucial. A recent study conducted by Tulane University and published in the Mayo Clinic Proceedings journal has revealed a link between frequent salt addition to food and an increased risk of developing Type 2 diabetes.

The study involved surveying over 400,000 adults registered in the UK Biobank about their salt consumption. Over a follow-up period of approximately 11.8 years, more than 13,000 cases of Type 2 diabetes were reported among the participants. Compared to those who seldom or never used salt, individuals who sometimes, usually, or always added salt to their food had a respective 13%, 20%, and 39% higher risk of developing Type 2 diabetes.

Dr. Lu Qi, the lead author of the study and a professor at Tulane University School of Public Health and Tropical Medicine, noted, “We already know that limiting salt can reduce the risk of cardiovascular diseases and hypertension, but this study shows for the first time that reducing salt intake can also help prevent Type 2 diabetes.”

Further research is necessary to understand why high salt intake might be linked to a higher risk of Type 2 diabetes. However, Dr. Qi speculates that salt might encourage larger portion sizes, increasing the likelihood of developing risk factors like obesity and inflammation. The study found a connection between frequent salt consumption and higher BMI and waist-to-hip ratio.

Dr. Qi emphasized the importance of conducting clinical trials to control salt consumption and observe its effects. Nonetheless, he encourages everyone to begin exploring low-sodium ways to season their favorite dishes. “It’s not a difficult change to make, but it could have a tremendous impact on your health,” he said.

The study received funding from several institutions, including the National Heart, Lung, and Blood Institute, the National Institute of Diabetes and Digestive and Kidney Diseases, the Fogarty International Center, and the Tulane Research Centers of Excellence Awards.

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