Why Do Some People Add Extra Salt to Their Food More Often Than Others? Findings from a Large Study

A new study published in Frontiers in Public Health examined the habit of adding salt to prepared meals among older adults in Brazil and found that this seemingly simple behavior is linked to lifestyle, diet, and social factors in different ways for men and women.

Excessive salt intake is well known to increase the risk of hypertension, cardiovascular disease, chronic kidney disease, and accelerated cognitive decline.

The World Health Organization (WHO) recommends limiting salt consumption to 5 grams per day. However, a substantial portion of daily sodium intake comes not only from processed foods but also from salt added at the table, which can account for up to 20% of total salt consumption.

The study included more than 8,300 Brazilian adults aged 60 and older. Participants reported their food intake during the previous 24 hours and indicated whether they regularly added salt to prepared foods.

Researchers also analyzed a range of social, demographic, and dietary factors, including education level, income, place of residence, marital status, and consumption of fruits, vegetables, and ultra-processed foods.

The findings showed that 12.7% of men and 9.4% of women reported regularly adding salt to their meals. However, the factors associated with this behavior differed considerably between the sexes.

Among men, only two factors stood out. Following a hypertension-related diet reduced the likelihood of adding salt by more than half, while living alone increased the probability by 62%. Overall, men's salt-adding behavior appeared less closely linked to broader dietary patterns.

Among women, the picture was more complex. Not following a hypertension diet increased the likelihood of adding salt by 68%, while living in an urban area doubled the odds. Consumption of ultra-processed foods was also associated with more frequent salt use.

In contrast, regular fruit consumption reduced the likelihood of adding salt by 81%, while regular vegetable intake lowered it by 40%, suggesting a strong relationship between overall diet quality and salt-control habits.

The authors emphasize that the study was observational and does not establish cause-and-effect relationships. In addition, the findings were based on self-reported information, which may introduce inaccuracies, and participants' eating habits may have changed since the survey was conducted.

According to the researchers, the habit of adding salt is shaped by both taste preferences and long-established behavioral patterns. Regular consumption of high-sodium foods may reduce sensitivity to salty flavors, leading people to seek increasingly salty foods.

The authors conclude that reducing salt consumption requires not only individual behavior changes but also broader public health measures, particularly lowering sodium levels in industrially processed foods. As practical strategies, they recommend enhancing flavor with herbs, spices, and citrus-based seasonings, as well as limiting the automatic availability of salt shakers at the dining table.