Salt recognized as risk factor of diabetes of the second type

Scientists from Tuleynsky universities recognized salt as risk factor of diabetes of the second type. Results of work are published in the Mayo Clinic Proceedings magazine. More than 400 thousand people whom interrogated about the frequency of consumption of salt took part in research. Supervision proceeded on the average 11,8 years. During this time at 13 thousand examinees diabetes of the second type developed. At persons who "sometimes" added salt in the food, the probability was increased by 13 percent in comparison with those who did it "seldom" or "never". At those who "often" or "always" added some salt to food, the risk was 20 higher...