Insufficient intake can increase the risk of premature death by 80%

SHAFAQNA TURKEY. The foods we consume can have both benefits and harms. Eating foods can have dire consequences depending on the age and disease of the person. It has been found that a food that many experts believe is more dangerous when consumed in excess can increase the risk of premature death by up to 80% if consumed less.

Spices added to ready meals add zest to the taste of the food. Salt is known to be the most commonly used seasoning throughout the world. The predisposition to salt intake begins at an early age. Using too much salt and not being aware of the excess salt in the foods you eat can lead to dangerous situations. Experts have so far been talking about the dangers of salt and have said that you should stay away from salt consumption. However, according to recent studies, insufficient salt intake can also lead to very risky situations.

According to experts, adults should not consume more than six grams of salt per day, which is equivalent to one teaspoon. According to the American Heart Failure Society, patients with moderate to severe heart failure should limit their salt intake to two grams per day. The reason common spices should be used sparingly is because excess sodium can raise blood pressure. Excessive salt intake can lead to conditions such as heart failure and heart attack.

New research suggests that eating too little salt may increase the risk of premature death in patients with heart failure. A new study to be presented at the American College of Cardiology’s annual summit on Thursday found that lowering dietary sodium intake below the usual recommendation had the opposite effect. The researchers evaluated the effectiveness of various levels of sodium restriction in patients with heart failure by reviewing data from nine previous clinical trials.

The studies used data from approximately 3500 patients with heart failure.
The research team found that people with heart failure with a sodium intake below 2.5 grams per day were 80 percent more likely to die than those with a goal above that threshold. In the more restrictive parts of the study, sodium rates ranged from 1.2 to 1.8 grams per day.

The study, led by Dr. Anirud Palicherla, said: “Sodium restriction for the treatment of heart failure is another avenue, but the degree of restriction is under debate. This study shows that the focus should be on establishing a safe level of sodium intake rather than over-restricting sodium.”

The research team is now urging the scientific community to further discuss optimal dietary sodium targets for people with potentially fatal conditions.
For now, they have recommended that people consider limiting their sodium intake by eating more fresh fruits and vegetables when preparing meals with key ingredients.

Blood Pressure UK explains: “Most of the salt we eat is hidden in the foods we buy, such as breads, biscuits, cereals, sauces and condiments, as well as ready meals and takeaways. This hidden salt makes up about three-quarters (75 percent) of the salt we eat, and only a small amount comes from the salt we add during cooking or at the table.”


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