A high-salt diet could raise atrial fibrillation risk

A study published in the Annals of Medicine suggests that consuming high levels of salt may increase the risk for atrial fibrillation (A-fib), which is a quivering or irregular heartbeat that can lead to blood clots or other complications. It affects millions of people worldwide and puts them at higher risk for stroke and, in rare cases, can lead to heart failure.

The study included 716 middle-aged men and women in Finland who were followed for an average of 19 years. During that time, 74 of the participants were diagnosed with atrial fibrillation. Those with the highest levels of salt in their diet had a higher rate of atrial fibrillation than those with the lowest salt intake. After accounting for several other risk factors—including age, body fat, blood pressure, and smoking—the researchers found that salt consumption was independently associated with the risk of atrial fibrillation. However, it should be noted that the study only found an association—it did not prove that a high-salt diet causes the heart rhythm disorder.

“This study provides the first evidence that dietary salt may increase the risk of new-onset atrial fibrillation, adding to a growing list of dangers from excessive salt consumption on our cardiovascular health,” said study author Tero Paakko, from the University of Oulu in Finland. “Although further confirmatory studies are needed, our results suggest that people who are at an increased risk of atrial fibrillation may benefit from restricting salt in their diet.”

Study