Scientists from Tulane University have found that people who frequently add extra salt to their food at the table have a higher risk of premature death.
While the body needs a small amount of sodium to function properly, too much can be harmful.
Sodium plays an essential role in maintaining fluid balance and helps regulate blood pressure within a healthy range when consumed in moderation.
However, excessive sodium intake is strongly linked to increased blood pressure, which is a major risk factor for heart disease and stroke.
Together, these conditions remain the leading causes of death in many countries, including the United States.
Premature death refers to death that occurs before the average life expectancy of a given population.
In the United States, this is typically around 75 years of age.
Some of the most common causes of premature death include smoking, exposure to second-hand smoke, injuries, and suicide, as well as chronic diseases such as cancer, cardiovascular disease, and lung disease.
Lifestyle and dietary habits play a critical role in influencing this risk.
In this large study, researchers examined whether the habit of adding salt to food at the table was associated with an increased risk of premature death and reduced life expectancy.
They analysed data from more than 500,000 participants in the UK Biobank, all of whom completed a touchscreen questionnaire about how often they added salt to their food, not including salt used during cooking.
Over an average follow-up period of nine years, 18,474 participants died prematurely. The researchers found a strong link between more frequent use of table salt and higher levels of sodium in the body.
People who reported always adding salt to their food had a significantly higher risk of early death compared with those who rarely or never added salt.
The researchers also observed that fruit and vegetable intake played an important role in modifying this relationship.
Among people who consumed low amounts of fruits and vegetables, the link between frequent salt use and premature death was even stronger.
In contrast, those with higher intakes of fruits and vegetables showed a weaker association, suggesting that a healthier overall diet may partially reduce the harmful effects of excess sodium.
Overall, people who always added salt to their meals had a 28% higher risk of dying prematurely compared with those who rarely or never did. This habit was associated with an estimated reduction in life expectancy of about two years at the age of 50, for both men and women.
Based on these findings, the research team, led by Professor Lu Qi, concluded that regularly adding extra salt to food at the table is associated with a higher risk of premature death and a shorter life expectancy.
Their study, published in the European Heart Journal, highlights the importance of reducing discretionary salt use as a simple and effective step toward improving long-term health and lowering the risk of early mortality.
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