What excessive salt consumption actually leads to
A new study by Weill Cornell Medicine on mice found that excessive salt intake (8–16 times above normal) is linked to cognitive decline and increased tau protein levels in the brain. Returning to a normal diet partially restored cognitive abilities. The author warns about hidden salt in processed foods and recommends no more than 5 g of salt per day.
A new study by Weill Cornell Medicine, described in the article, examined the effects of excessive salt consumption on the brain. An experiment on laboratory mice showed that a diet with salt levels 8–16 times higher than normal led to impaired cognitive abilities and increased concentrations of tau protein in brain tissue. Accumulation of abnormal tau protein is associated with neurodegenerative processes, including Alzheimer's disease. Scientists suggest that nitric oxide plays a key role: excess salt reduces its production, disrupting the CDK5 enzyme, which activates tau protein phosphorylation. A promising result: when mice returned to a normal diet, their cognitive abilities partially recovered. The author emphasizes that the salt dosage in the experiment significantly exceeded typical human consumption, so direct conclusions for humans are premature. Nevertheless, the article cites WHO recommendations—no more than 5 g of salt per day (about 2 g of sodium)—and advises paying attention to hidden salt in processed foods, sauces, bread, and ready-made soups. It also recommends consuming potassium-rich foods (bananas, potatoes, spinach) and maintaining physical activity. The article is informative and educational, with no signs of propaganda or commercial advertising.