Study: Adding salt to food increases the risk of depression and anxiety

A team of researchers at Hua Zhong University of Science and Technology in Wuhan, China, found that people who add salt to their food almost constantly at the table are more susceptible to depression. The results were based on analyzing data from about 440,000 people, according to the Swiss website “Watson”. The study showed that those who reported that they always add salt to food had a 37 percent higher risk of depression compared to those who never add salt. Their risk of developing anxiety disorders also increased by 27 percent.

As for people who added salt frequently but not constantly, their risk of depression was 16 percent higher, while their risk of anxiety increased by five percent. Lead researcher Jichuan Ma believes that these results indicate a dose-dependent relationship; The greater the amount of salt consumed, the lower the psychological state and emotional stability.

Salt and mental health

It is known that a diet high in salt can affect the balance of neurotransmitters within the brain, and may also promote inflammatory processes. Researchers point out that excessive salt may also lead to increased oxidative stress in the body, cause changes in the immune system, and accelerate biological aging. These factors may in turn raise the risk of developing psychological disorders such as depression and anxiety.

Salt and other health risks

According to the World Health Organization (WHO), high blood pressure resulting from excessive salt consumption causes the death of about 1.7 million people annually. It also contributes to an increase in the incidence of strokes and heart attacks, with the accompanying health damage and significant therapeutic and economic costs.

The effect of salt on intestinal bacteria

A research team led by Nicola Felke of the Charite Hospital in Berlin found that high doses of salt affect the gut microbiome. In a trial in which healthy men were given an additional 6 grams of salt daily for 14 days, researchers observed a significant reduction in beneficial Lactobacillus bacteria.

Salt and burning calories

Another study showed that excessive salt inhibits what is known as postprandial thermogenesis, which is the process in which the body consumes part of its energy to produce heat after meals. It is estimated that this process consumes about 10 percent of the total calories burned by the body. When salt consumption increases, the efficiency of this natural mechanism may decline, reducing the body's ability to burn energy.

How do we reduce salt consumption?

The Watson website reports that researchers advise paying attention while eating so as not to add excessive amounts of salt. A study conducted by Dutch researchers Rene van der Waals and Lotte van Dielen showed that people eat larger amounts of salty foods when they are distracted while eating, because they become less aware of the taste of salty and the signals of satiety associated with it.