A recent study in 'Mayo Clinic Proceedings' sheds new light on the relationship between sodium intake and the risk of developing type 2 diabetes. The research involved 402,982 participants from the UK Biobank, who were free of diabetes, chronic kidney disease, cancer, or cardiovascular disease at the start. The study focused on their habits of adding salt to food.

      Over an average follow-up period of 11.9 years, 13,120 new cases of type 2 diabetes were identified. The findings were clear: compared to those who rarely or never added salt to their food, the risk of developing type 2 diabetes was higher among those who sometimes, usually, or always added salt. The hazard ratios (HRs) for these groups increased progressively, with the "always" group having a 28% higher risk.

      This increased risk was partly explained by factors like body mass index, waist-to-hip ratio, and C-reactive protein levels. These factors combined accounted for a significant portion of the risk.

      This study is the first to suggest a direct association between the frequency of adding salt to foods and an increased risk of type 2 diabetes. The findings highlight the importance of moderating salt intake as part of a healthy diet to reduce the risk of diabetes, especially considering the common overlap of diabetes with conditions like hypertension.