Not only sugar, but excess salt also increases the risk of diabetes. New scientific study
Salt added to foods can increase the risk of developing type 2 diabetes and autoimmune diabetes. This is what emerges from the research of the Karolinska Institutet in Stockholm, presented at the EASD (European Association for the Study of Diabetes) annual meeting in Lisbon on 11-15 September 2017.
Sodium is in fact the element to keep under control. It is present in the salt - sodium chloride, NaCl - in the ratio of 40%. That is to say that 2,5 grams of salt corresponds to 1 gram of sodium, and viceversa. But it is also found in sodium glutamate.
Salt, never more than 5 grams
Le WHO recommendations on reducing daily salt intake - to be strictly maintained below 5 grams - thus find further confirmation.
The new Swedish research even shows how a 2,5 grams of excess salt corresponds to an increased risk of developing type 2 diabetes by 43%.
The risk of contracting diabetes varies according to the sodium / salt intake, which the researchers classified into three groups. The recurrence of diabetes in the group with high salt consumption is 58% higher than in the group qualified for the lowest consumption.
- low consumption, less than 2,4 grams of sodium (6 grams of salt)
- average consumption, between 2,4 and 3,15 grams of sodium (between 6 and 7,9 grams of salt)
- high consumption, over 3,15 grams (more than 7,9 grams of salt)
The study also looked at the relationship between sodium consumption and LADA (Latent Autoimmune Diabetes in Adults), a form of type 1 diabetes in which the insulin-producing cells in the pancreas are destroyed by the body's immune system. This form of diabetes develops very slowly, even for years. And when it occurs, in adulthood, it can be mistaken for type 2 diabetes.
- harmful effects of sodium on the risk of developing LADA were found more pronounced compared to what emerged for type 2 diabetes likelihood of getting sick of the autoimmune form of diabetes it increases by 73% for every gram of sodium more. In individuals genetically most at risk, among those who consume a lot of sodium, the incidence of the disease is quadruple compared to those who consume less.