Eliminating salt from diet reduces heart problem risk by 20%: New study

Reducing salt intake can lower the risk of heart issues and strokes by nearly 20 per cent, as per a study. Those who never use salt in their meals have an 18 per cent lower chance of developing Atrial Fibrillation (AF), a heart condition, compared to regular salt users.

The number of individuals diagnosed with Atrial Fibrillation (AF) has surged by 50 per cent over the past decade to reach 1.5 million cases, underlining the importance of dietary factors.

Conducted with data from the UK Biobank involving 500,000 people aged 40 to 70 from 2006 to 2010, the study excluded those with preexisting AF, coronary artery disease, heart failure, or stroke.

Participants' salt usage frequency was categorised as 'never/rarely,' 'sometimes,' 'usually,' or 'always.' After tracking them for 11 years, it was revealed that those who never salted their food had an 18 per cent lower likelihood of experiencing AF. Meanwhile, individuals who occasionally added salt to their meals were 15 per cent less likely to suffer from the condition.

The findings were presented at the annual meeting of the European Society of Cardiology.

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