Scientists: the love of salting the finished dish increases the risk of early death by 28%

The British Biobank has carried out a major studyAdding salt to foods and hazard of premature mortality association between salt intake and early death - up to 75 years. It turned out that the life expectancy of fans of salty foods is lower than that of lovers of more insipid food.

Estimating daily salt intake is difficult: more than 70% of sodium chloride people usually get from prepared foods. But from 8 to 20% falls on the so-called additional salt - those same couple of pinches that are added to an already prepared dish.

Researchers at the Biobank, one of the world's largest repositories of genetic information, have conducted questioning more than half a million people, finding out their eating habits, including in terms of adding salt to to your dishes. People joined the experiment from 2006 to 2010 and were observed for nine years.

The study also took into account other factors that may affect the results: gender, age, diet, the presence of diseases - including cardiovascular diseases.

It turned out that those who often use the salt shaker on the table have the highest risk of premature death. Life expectancy for women was lower by one and a half years, and for men - a little more than two.

Authors of the experiment claim: even a slight reduction in salt in food makes the diet much healthier. And special attention to sodium intake should be paid to people who are at risk of developing diseases of the heart and blood vessels. More detailed conclusions and recommendations will require further research.