Study Reveals How High Salt Diet May Lead to Brain Inflammation

 A new study published in the journal Neuron reveals that a high-salt diet may cause brain inflammation, which in turn drives up blood pressure. Led by Masha Prager-Khoutorsky, associate professor in McGill University’s Department of Physiology, the research suggests that the brain—rather than just the kidneys—could be a key origin of hypertension.

Hypertension, or high blood pressure, affects about two-thirds of people over the age of 60 and is responsible for nearly 10 million deaths annually worldwide. Traditionally considered a disease of the kidneys and blood vessels, it is often asymptomatic but significantly increases the risk of heart attacks, strokes, and other serious health issues. However, up to one-third of patients fail to respond to standard medications—highlighting the need for a deeper understanding of alternative causes.

To simulate human eating patterns, researchers provided rats with water containing 2% salt—comparable to the sodium content in diets high in fast food, bacon, processed cheese, and instant noodles. This high-salt intake activated immune cells in a specific brain region, leading to inflammation and a spike in vasopressin, a hormone that raises blood pressure. The team used advanced brain imaging and modern laboratory techniques to observe these changes in real time.