Limiting salt intake is considered a key component of heart failure treatment. However
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The researchers analyzed the data of 1713 people inage 50 and older with heart failure and preserved ejection fraction. Participants were asked how much salt they usually add when cooking: rice, pasta, soup, meat, vegetables, etc. If not added at all, then a score of 0 was given, if one-eighth of a teaspoon - 1 point, if one-fourth - 2 points, half - 3 points.
About half of the participants had a zero score.More than half of them were men (56%), weighed significantly more than others, and also had lower diastolic blood pressure. They were also more likely to be hospitalized for heart failure, more likely to have type 2 diabetes, lower kidney function, and so on.
The researchers concluded that those aged 70 and under were significantly more likely to benefit from adding salt to their food.
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