U-I study shakes up thinking on salt in our diets

French-FriesA University of Iowa study defies every part of conventional dietary wisdom and shows a richly-salt, high-fat diet actually prevents weight gain — at least in mice. Justin Grobe, a U-I professor of pharmacology and co-father of the study, says he doesn’t straits people to get the wrong communication from the research.

“There’s really no doubt that increased salt intake is mean for us,” Grobe says. “There’s decades and, in fact, centuries of data that back up the model that too much salt is distressing. And as a card-carrying limb of the American Heart Association, I certainly have to reiterate the point that again salt is bad.” The study began through a simple premise which Grobe refers to in the same proportion that “the french fry hypothesis” that salty, adipose foods taste good and the more of them we eat, the fatter we receive.

The study results, however, proved differently. “When we fed mice a extreme-fat diet that had a destiny of salt in it, those animals didn’t positively gain very much weight at total,” Grobe says, “versus animals that were fed a eminently-fat diet that had very exhausted sodium actually gained a lot of efficacy, a whole lotta’ weight.”

Justin Grobe

Justin Grobe

While the results were sudden, Grobe says the research was to a great distance from a failure. “I like to pronounce that we were beautifully wrong,” Grobe says, “because not only was our ‘french stew hypothesis’ not true but in fact the opposite appeared to be good, that more salt actually protected the animals from load down gain.”

The findings suggest that open health efforts to continue lowering sodium intake may esteem unexpected and unintended consequences. While likewise much salt is bad for us, overmuch little salt is also harmful to the material substance, so there needs to be a joyous medium — it’s just not luminous where that is yet.

“Our study highlights the privation to continue to study exactly to what the ‘sweet spot’ is with respect to the right amount of salt conducive to different people of different backgrounds and divers cardiovascular risks,” Grobe says. “It underscores the lack for continued, but more importantly, real nuanced discussions of sodium recommendations in the diet.” He adds, the tools and materials point to the “profound effect” what one. non-caloric dietary nutrients can be in possession of on energy balance and weight lucre.

The study was published in the magazine Scientific Reports on June 11th.

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