High salt consumption cause of brain inflammation, hypertension: Study

A new Canadian study has uncovered a concerning link between excessive salt intake and brain inflammation, which may play a direct role in triggering high blood pressure.

Published in the journal Neuron, the research was conducted by scientists at McGill University, who found that a diet high in salt activates immune cells in the brain, leading to inflammation and the release of hormones that elevate blood pressure.

Masha Prager-Hutorsky, assistant professor in the Department of Physiology and lead author of the study, explained that the findings provide fresh evidence suggesting the brain itself may act as a driver of hypertension. “This discovery could open the door to developing new treatments targeting the brain’s role in blood pressure regulation,” she said.

High blood pressure, or hypertension, is one of the leading causes of heart disease and stroke worldwide, contributing to nearly 10 million deaths annually. Although the condition often has no symptoms, it dramatically increases the risk of cardiovascular complications, particularly among people over the age of 60.

To mimic human eating patterns, researchers gave laboratory mice drinking water containing 2 percent salt—comparable to a diet rich in processed and fast foods such as instant noodles and processed cheese. The study revealed that this salt-heavy intake activated immune cells in a key brain region, triggering inflammation and elevated levels of vasopressin, a hormone known to raise blood pressure.

Using advanced neuroimaging techniques, the team was able to trace how salt consumption altered brain activity and its direct impact on cardiovascular function.

The study reinforces global health warnings about excessive salt consumption and underscores the importance of dietary moderation to protect both brain and heart health.

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