According to recent research, bringing a simple change in one’s diet can enormously reduce the risk of hypertension and heart disease
The salt at the table is one of the elements that together with pepper and oil never fails. And the gesture of using it is very frequent to add flavor to the dishes already served. A habit that could cost us dearly also because by eliminating it, we would significantly reduce the risks of heart problems.
In fact, a recent study discovered that it is not only the quantity, but also the frequency with which salt is used to have an important impact on heart health.
In fact, while a small sprinkling could amplify the flavor, add regularly salt to the dish can increase the risk of heart disease.
The study discovered that it is not necessary to completely stop eating rooms to reduce the risk, and if this new and healthy habit is associated with a diet such as the Dash diet The risk is even lower. The appellation of Dash diet is the acronym for Dietary Approaches to Stop Hypertension And it is a diet that focuses on foods rich in potassium, calcium and magnesium and poor in salt, saturated fats and refined sugars.
Lu qi, professor at the School of Public Health and Tropical Medicine of Tulane University of New Orleans, said:
Overall, we discovered that people who do not add a little more salt to their foods very often have a much lower risk of heart disease, regardless of other factors such as lifestyle and pre -existing diseases. We also discovered that when patients combine a dash diet with a low frequency of adding salt, they had a much lower risk.
The study
In the study, 176,570 participants of the UK Biobank They received a questionnaire to evaluate the frequency with which they added salt to food.
The survey did not examine the adding salt during cooking, e.g. in the water of the pasta.
But they were interrogated on any important changes in the diet that they could have made in the last five years, as well as warm their medical history of Cardiovascular events (Like heart attacks).
The researchers discovered that the participants who were women, white, had a lower body mass index, moderate alcohol consumption, were non -smoking and more physically active, on average they added less rooms to their food.
They also identified a stronger association between the addition of salt and the risk of heart disease between smokers and patients from a lower socio -economic context.
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