According to a new British study of 500,000 people, adding salt to food once at the table is linked to earlier death. Hence to say that it reduces life expectancy, there is only a grain of salt.
In life, there are people who taste before adjusting the seasoning of a dish, and who systematically add Salt even before a single shot fork… To the second category of people, surely we have already pointed out that they had better taste before, but nothing helps. But now a new weighty argument has just fallen.
People who always add salt live less, it’s scientific
British researchers evaluated the lifestyle of almost 500,000 people, followed for an average of 9 years. Posted on July 10, 2022 and broadcast in particular by daily scienceTheir research highlighted a shorter life expectancy in people with the pesky habit of always adding salt to their plate once at the table, compared to those who don’t.
Note that pointing to a correlation is not causality and did not account for seasoning during the cooking/baking process. And perhaps the reflex of systematically adding salt often goes hand in hand with other bad eating habits or general hygiene. But, as he points out guardianthe research team found that “ the evidence was convincing enough » :
“To the best of my knowledge, our study is the first to assess the relationship between adding salt to food and premature death,” said Professor Lu Qi of the Tulane University School of Public Health and Tropical Medicine in New Orleans, who supervised the work. »Even a modest reduction in sodium intake, adding less or no salt to foods at the table is likely to result in substantial health benefits. »»
A life expectancy of -1.5 years for women.
Compared with people who never or rarely added salt, those who always re-salted their food had a 28 percent increased risk of dying prematurely, the study found. At the age of 50, men and women who always added salt had 2.3 years and 1.5 years less life expectancy, respectively, than people who did not have this reflex.
For people addicted to the systematic resalting of the dish, I would like to point out that there are other flavor enhancers, such as a line of lemon (whose vitamin C promote better iron absorption, along the way), vinegaror better than red onion pickles. And perhaps cooking your own dishes, you can put the dose ofspices having the gift of exciting your taste buds, and thus avoiding the untimely addition of salt once at the table.
If you miss the gesture a lot, instead of table salt, there is also the option ofGASMSIO (which is a mixture of sea salt and ground sesame)! Less salt, more life, it’s for your own good, I promise.
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Cover photo credit: pexels-cottonbro-3338497