There is a famous story about a business tycoon who takes job applicants out to lunch a fancy restaurant. In the story it is never clear who this billionaire is. Some will say it’s IBM’s Thomas J. Watson, others Henry Ford or Thomas Edison J. C. Penney and even General Douglas MacArthur have also become popular inclusions. The story, however is always the same. If the billionaire catches the job seeker salting his food before tasting it, he is not given the job. Why? Because this wise and important man sees this practice as a sign of impulsiveness, untrustworthiness and disrespect. Regardless of the identity of the billionaire, the message in the story is the same, those worth their salt should never add salt before tasting.
Apart from rudeness, there is now yet another reason why one should never presalt a meal, and ideally, should never salt it at all. A recent study has shown quit simply that reducing salt intake in your meals could significantly lower the risk of heart problems and strokes. Conducted by Dr Yoon Jung Park, of Kyungpook national university, this extensive research has shed light on the relationship between salt consumption and cardiovascular health, highlighting the substantial impact a reduction in salt intake can have on one’s heart.
Adding salt to food has long been associated with an increased likelihood of developing cardiovascular diseases and experiencing premature death. Now, experts have quantified the significant difference it can make to your heart health simply by cutting back on salt or eliminating it from your meals altogether.
The research findings indicate that individuals who abstain from adding salt to their meals are 18% less likely to develop atrial fibrillation (AF), a heart condition, when compared to those who regularly salt their food. Atrial fibrillation leads to an irregular and often abnormally fast heart rate, resulting in symptoms such as dizziness, shortness of breath, and fatigue. Moreover, individuals with AF face a five times higher risk of suffering a stroke.
Dr. Yoon, explained, “Our study indicates that a lower frequency of adding salt to foods was associated with a lower risk of Atrial Fibrillation.”
These compelling findings were unveiled during a presentation at the annual meeting of the European Society of Cardiology in Amsterdam, the world’s largest gathering dedicated to heart health.
The research drew from data collected by the UK Biobank, involving over 500,000 participants aged between 40 and 70 from across the UK during the period of 2006 to 2010. Participants with pre-existing conditions like Atrial Fibrillation, coronary artery disease, heart failure, or stroke at the study’s commencement were excluded.
The participants were surveyed about their salt consumption habits, with response options ranging from “never/rarely,” “sometimes,” “usually,” to “always.” Over an 11-year follow-up period, researchers monitored their health outcomes. Comparing those who consistently salted their meals to those who refrained, the study revealed an 18% lower risk of developing Atrial Fibrillation for the latter group. Even individuals who shifted from always adding salt to “usually” adding it experienced a significant 12% reduction in Atrial Fibrillation.
So it’s clear, whether you are trying to save your job or your life, rather leave the salt on the table even if it is pink, expensive and comes from the Himalayas.
