Salt has long been used as a seasoning and preservative, but excessive consumption is linked to health risks such as high blood pressure, cardiovascular disease, kidney disease, and accelerated cognitive decline. The World Health Organization recommends that adults limit their daily salt intake to no more than five grams. According to a study published in Frontiers in Public Health on Apr. 2, researchers in Brazil have examined which groups of older adults are most likely to add extra salt at the table.
Understanding who adds extra salt is important because added table salt can account for up to one-fifth of total dietary sodium intake. Identifying patterns in this behavior could help tailor public health campaigns aimed at reducing overall salt consumption.
The study analyzed survey data from over 8,300 Brazilian adults aged 60 or older collected between 2016 and 2017. Participants reported their food choices from the previous day and whether they habitually added extra salt at the table. Researchers also considered factors such as sex, age group, education level, living situation, income, area of residence, and diet composition.
"Adding salt to food at the table remains a relatively common habit among Brazilian older adults and occurs more frequently among men than among women," said first author Dr Flávia Brito of Rio de Janeiro State University. Co-author Dr Débora Santos said: "Women's salt-adding behavior, however, was associated with a wider range of social and dietary characteristics than men's." The findings showed that 12.7% of men and 9.4% of women reported adding extra salt.
For men, only two factors were significantly linked with this habit: those following a special diet for high blood pressure were less likely to add extra salt; men living alone were more likely to do so compared with those living with others. For women not following a special diet for high blood pressure or living in urban areas—or those who frequently consumed ultra-processed foods—the odds doubled for adding extra salt at the table. Women who regularly ate fruits or vegetables were less likely to add additional salt.
The researchers cautioned that these findings show associations rather than causation due to self-reported data that may be biased or outdated since collection occurred several years ago. They also noted taste preferences can change after repeated exposure to salty foods but suggested habitual use plays an important role as well.
Santos concluded: "The use of herbs and natural seasonings as alternatives to salt or culinary techniques such as using the acidity of citrus fruits may help reduce discretionary salt use while maintaining food palatability... Practical strategies such as avoiding the routine placement of saltshakers on the table may also help reduce habitual salt use."
