Is high salt consumption linked to diabetes risk? Study sheds light

Those at risk for Type 2 diabetes may already know to avoid sugar, but new research suggests they may want to skip the salt as well.

A new study from Tulane University published in Mayo Clinic Proceedings found that frequently adding salt to foods was associated with an increased risk of developing Type 2 diabetes.

The study surveyed more than 400,000 adults registered in the UK Biobank about their salt intake. Over a median of 11.8 years of follow-up, more than 13,000 cases of Type 2 diabetes developed among participants. Compared to those who “never” or “rarely” used salt, participants who “sometimes,” “usually,” or “always” added salt had a respective 13%, 20%, and 39% higher risk of developing Type 2 diabetes.

Further research is needed to determine why high salt intake could be linked to a higher risk of Type 2 diabetes. However, the researchers believe salt encourages people to eat larger portions, increasing the chances of developing risk factors such as obesity and inflammation. The study found an association between frequent consumption of salt and higher BMI and waist-to-hip ratio.

The team said the next step is to conduct a clinical trial controlling the amount of salt participants consume and observing the effects.

Reference: Dietary Sodium Intake and Risk of Incident Type 2 Diabetes, Mayo Clinic Proceedings, DOI 10.1016/j.mayocp.2023.02.029