With one simple step, people could cut their risk of heart disease and stroke by nearly a fifth by cutting out salt in their meals, according to the UK’s largest health study to date in this area.
Researchers found that those who never added salt to their meals “were 18 percent less likely to develop atrial fibrillation (AF),” the heart attack, compared to those who used to add the white substance to their diet.
It is noteworthy that the percentage of Britons who were infected with this disease amounted to 50 percent in the past decade, as their number reached 1.5 million people.
Atrial fibrillation causes an irregular and often rapid heart rate, which can lead to dizziness, shortness of breath and fatigue, not to mention that people who suffer from it are five times more likely to suffer a stroke.
“Our study indicates that lower frequency of adding salt to foods is associated with a lower risk of atrial fibrillation,” said the study’s lead author, Yoon Jung Park, from Kyungbuk National University Hospital in South Korea.Guardian” British.
The research used data from the UK Biobank, which includes more than 500,000 people aged 40 to 70 across the country between 2006 and 2010, in which those who were already suffering from atrial fibrillation or coronary artery disease were excluded. or heart failure or stroke, at the start of the study.
Killer sodium.. Tips to reduce salt in food
Sodium, or salt, is an essential component of our diet, but excessive intake of it increases the risk of serious diseases such as heart and cancer.
Each study participant was asked how regularly they added salt to their meals, with options to answer: “never/rarely”, “sometimes”, “usually” or “always”.
After that, the participants were followed up for 11 years to see the effect of salt intake on their health, so that the results later show that those who did not add salt to their food “at all” were 18 percent less likely to develop atrial fibrillation.
While the percentage decreased to 15 percent for the participants who used to eat salt “sometimes”.
The study indicated that those who change their diet from “always adding salt to eating it normally” could see a significant difference in their health risks, as participants in the “habit” category were 12 percent less likely to develop atrial fibrillation, compared to those who do. That’s “always”.
Do you constantly add salt to your food? Read the findings of this study
A recent medical study published in the European Heart Journal and conducted on about 500,000 people found that the frequent addition of salt to food increases the chances of premature death by 28 percent, regardless of the cause of death.
Professor James Leber, from the British Heart Foundation, said: “It is well known that eating too much salt can lead to health problems. This research is a useful reminder that we can all benefit from adhering to the Government’s recommendation that we eat no more than 6g of salt per day.” , less than a teaspoon.
The results of the study are expected to be presented this weekend in Amsterdam, the Netherlands, during the annual meeting of the European Society of Cardiology, which is the largest cardiology conference in the world.
2023-08-28 04:22:20
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