Salt could be an unsuspected factor in the development of multiple sclerosis (MS), new research suggests. Sodium, including the salt we consume with our food, affects the immune cells that can trigger the disease.
Some people could be more susceptible to the influences of salt, and their genetic make-up may determine whether or not they develop MS, say researchers at the University of Vermont.
It’s all a fine balancing act, say the researchers. We need enough salt to allow our body to function properly, but not too much that makes “things go haywire”. People who have a genetic disposition also are more likely to develop MS.
Thus far, the research has concentrated only on mice. In their experiment, the researchers fed a high-salt diet or a normal diet to three groups of genetically-different mice. The mice that did develop signs of MS had a weakened blood-brain barrier.
(Source: FASEB Journal, 2015; 29: 3446)
