The researchers analyzed data from 1,713 people aged 50 years and older with heart failure and preserved ejection fraction. Respondents were asked how much salt they usually add when cooking: rice, pasta, soup, meat, vegetables, etc. If not added at all, 0 points were awarded, if an eighth of a teaspoon – 1 point, a quarter – 2 points, half – 3 points.
About half of the participants scored zero. More than half of these were men (56%), significantly heavier than the others, and also had lower diastolic blood pressure. Also, heart failure, type 2 diabetes, low kidney function, etc. were more likely to be hospitalized for reasons.
The researchers concluded that people aged 70 and younger benefited significantly more from adding salt to their food.
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Source: Ferra
