Craving for salty foods may predict life expectancy

Japanese researchers have found that reduced sensitivity to salt may be linked to an increased risk of premature death. The study involved over six thousand people aged forty and older. Those with low sensitivity had a 20% higher risk of death from any cause over 18 years compared to those who could better perceive salty taste.

Japanese researchers have established that reduced sensitivity to salt may be associated with an increased risk of premature death. In a study published in JAMA Otolaryngology-Head & Neck Surgery, over six thousand people aged forty and older participated. Participants were asked to taste solutions with different salt concentrations to assess their sensitivity. Results showed that those with the weakest sensitivity had a 20% higher risk of death from any cause over the following eighteen years compared to those who could better perceive salty taste. This finding remained significant even after accounting for factors such as age, sex, harmful habits, physical activity level, and diet. According to researchers, reduced sensitivity to salt may lead to excessive consumption, increasing the likelihood of blood pressure problems and other diseases. Low sensitivity may also be linked to kidney function impairments. Experts emphasize that the study is observational and does not prove a direct causal link.