Scientists from China's Jinan University in Guangzhou conducted their research in two groups of animals. The first was adult mice, which were fed products containing very high levels of salt. The second group was chicken embryos, reared in a salt-rich environment.

The next step for the researchers was to assess possible liver damage in the animals. It turned out that salt may be particularly dangerous for this organ, as the compound promoted liver fibrosis (associated with phenomena such as increased liver cell death and a significant reduction in the ability of liver cells to divide).

But by what mechanism would salt cause this degree of liver damage? Chinese scientists believe that oxidative stress is to blame, and that this can increase when large amounts of salt are added to the body.

Although these studies were carried out on animals, the conclusion is clear: salt intake really should be limited. However, it is not enough to use the salt shaker less often when preparing food in the kitchen in order to protect your health. Significant amounts of salt are also found in the products we buy, especially the highly processed ones. This aspect is another factor in favour of being considerate when shopping and reading the labels of the products we are interested in.