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A large observational study involving more than 8,300 adults aged 60 and older in Brazil has examined how often people add extra salt to their food at the table and which factors are associated with this habit. The research, based on dietary surveys conducted between 2016 and 2017, highlights that while most dietary sodium comes from processed foods, discretionary salt use still contributes meaningfully to total intake. The World Health Organization recommends consuming no more than five grams of salt per day due to its links with high blood pressure, cardiovascular disease, kidney problems, and potential cognitive decline. The findings show that adding salt at the table remains relatively common, though it differs by sex and lifestyle factors. About 12.7% of men reported regularly adding salt compared with 9.4% of women. Among men, fewer variables influenced this behavior: those following a diet for hypertension were significantly less likely to add salt, while those living alone were 62% more likely to do so. In contrast, women’s habits were linked to a wider range of dietary and social factors. Women not following a hypertension diet had 68% higher odds of adding salt, and those living in urban areas or frequently consuming ultra-processed foods were also more likely to engage in the habit. Conversely, women who regularly ate fruits or vegetables were significantly less likely to add extra salt. Researchers caution that the study does not establish causation and relies on self-reported data, which may include inaccuracies. However, the results suggest that salt use is shaped by both habit and broader dietary patterns. The authors emphasize the importance of reducing sodium intake through both individual behavior changes and public health measures, including reformulating processed foods and encouraging alternatives such as herbs and citrus-based seasonings.

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