We are all aware of the downsides of eating too much salt, including heart problems and blood pressure, but a new study has found that increasing the amount of salt we eat may make us more susceptible to disease caused by bacteria.
The study, published in the journal Circulation, aims to gain more understanding from a 2015 study, which found that large amounts of sodium in the blood affect how a certain type of white blood cell is prepared to react when it senses an unhealthy cell.
During this study, the team examined the metabolism of immune cells that were exposed to high concentrations of salts, and the researchers observed how salt affects the immunity by disrupting the respiratory chain, which leads to the production of cells that contain less amounts of oxygen and “adenosine triphosphate”.
Since the supply of adenosine triphosphate is the fuel that works on the operation of cells, and helps in providing energy to the muscles and regulating the metabolism, the lack of this supply caused by the high level of sodium in the body affects the maturity and functions of the white blood cells responsible for the body’s immune response.
Professor “Markus Kleinwitfeld” from Hasselt University said: Salt can affect immune cells in several ways over time, the most important of which are inflammatory diseases in the blood vessels or joints and autoimmune diseases.
The researchers recommend that adults limit salt intake to five or six grams, at most, per day, according to the “Metro” website.