A new Canadian study has revealed a link between high salt consumption and brain inflammation, which may contribute to increased blood pressure.
Published in the journal Neuron, the study was conducted by scientists at McGill University in Canada. It indicates a connection between excessive salt intake and brain inflammation, a factor that could lead to hypertension.
Dr. Masha Prager-Khoutorsky, Assistant Professor in the Department of Physiology and head of the research team, emphasized that the study provides new evidence that the brain may play a role in causing high blood pressure—a discovery that could pave the way for new treatments.
High blood pressure is one of the leading causes of heart disease and stroke, affecting most people over the age of 60 and causing around 10 million deaths annually worldwide. Often referred to as a “silent” condition, it significantly increases the risk of cardiovascular complications and other serious health issues.
To simulate human eating habits, researchers gave mice water containing 2% salt, equivalent to a diet high in processed foods like bacon, instant noodles, and processed cheese.
The results showed that this diet activated immune cells in a specific region of the brain, leading to inflammation and an increase in the hormone vasopressin, which stimulates high blood pressure. Using advanced neuroimaging techniques, researchers were able to closely track how salt affects both the brain and blood pressure with high precision.
اضافة اعلان
