Sodium consumption and eczema risk: A study suggests that eating too much salt may increase the likelihood of skin inflammation.

A recent study discovered that high sodium intake, which is typically obtained via salt, may raise the chance of developing eczema, an inflammatory skin condition characterised by dry, itchy spots.

Studies in the past have discovered a connection between skin sodium levels and autoimmune diseases as well as chronic inflammatory disorders like eczema. Additionally, research has demonstrated that eating fast food, which is known to have high levels of sodium in the diet, raises a teen’s risk of developing eczema, particularly severe cases.

According to a recent study, eating merely one gramme more of sodium than is recommended daily can raise the risk of eczema flare-ups by 22%. A Big Mac, a hamburger offered by the global fast food company McDonald’s, or half a teaspoon of table salt both contain approximately one gramme of sodium.

The National Health Service of the United Kingdom recommends 2.3 grammes of sodium per day, although the World Health Organisation advises consuming fewer than two grammes.

The chronic skin ailment has become more widespread in recent years, especially in industrialised countries, according to study experts from the University of California San Francisco (UCSF), US. This suggests that environmental and lifestyle variables including diet had a role to play.

Thus, they suggested that cutting back on sodium consumption would be a simple strategy for eczema sufferers to control their condition. The results have been published in the Dermatology section of The Journal of the American Medical Association (JAMA).

According to UCSF associate professor of dermatology Katrina Abuabara, the study’s corresponding author, “Eczema flares can be difficult for patients to cope with, especially when they are unable to anticipate them and don’t have recommendations on what they can do to avoid them.”

The researchers collected urine samples and computerised medical information from over two lakh individuals between the ages of thirty and seventy-nine from the UK Biobank for their study.

The researchers determined each participant’s sodium intake by analysing the urine samples. They were able to determine the participant’s diagnosis of atopic dermatitis, also known as eczema, and the extent of the condition from the medical data.

The researchers discovered that eating one gramme of salt above the suggested intake increased the risk of developing the skin condition by 22 per cent.

Future research could look at restricting sodium in daily diet as an intervention for eczema, they added.

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