Excessive salt intake linked to increased liver disease risk

Excessive consumption of salt and certain seasonings can significantly increase the risk of fatty liver disease, cirrhosis, and liver cancer. A study involving nearly 500,000 people over 13 years found that compared to those who rarely add salt to cooked food, the risk of fatty liver was 8%, 22%, and 40% higher for those who add salt occasionally, frequently, and always, respectively.

High sodium intake also places strain on other organs. It can lead to water retention, increased blood volume, and higher blood pressure, which elevates the risk of cardiovascular disease and stroke. Additionally, the kidneys must work harder to excrete excess sodium, and high concentrations can thin the stomach lining, increasing the risk of stomach cancer.

Health experts advise reducing the use of salt, fish sauce, and soy sauce. To maintain flavor without excessive sodium, individuals are encouraged to use alternatives such as lemon, vinegar, pepper, garlic, ginger, and herbs. Furthermore, caution is advised regarding hidden sugars in sauces like BBQ or ketchup and the frequent use of processed seasoning powders, both of which can contribute to metabolic disorders and weight gain.