A new study conducted by Tulane University and published in Mayo Clinic Proceedings has revealed a concerning association between frequent salt consumption and an increased risk of developing Type 2 diabetes.
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The study involved surveying over 400,000 adults registered in the UK Biobank about their salt intake. Over a median follow-up period of 11.8 years, more than 13,000 cases of Type 2 link="linked" data-wpil-monitor-id="37735">diabetes were reported among the participants. The findings indicated that individuals who frequently added salt to their food had a progressively higher risk of developing Type 2 diabetes compared to those who rarely or never used salt. Specifically, participants who sometimes, usually, or always added salt had a respective 13%, 20%, and 39% higher risk of developing the disease.
