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Linking salt consumption to depression: triangulating evidence from Mendelian randomization and observational studies
Ming Chen1, Qiang Li2, Yihui Liu1
1Guangdong Mental Health Center, Guangdong Provincial People's Hospital (Guangdong Academy of Medical Sciences), Southern Medical University, Guangzhou, People's Republic of China.
Nutritional Neuroscience
|December 10, 2025
Summary
Adding salt to food frequently is linked to a higher risk of depression. Reducing salt intake may help lower depression risk in the general population.
Area of Science:
- Nutrition Science
- Psychiatry
- Epidemiology
Background:
- Limited research exists on the link between dietary sodium and depressive symptoms.
- Understanding the association between salt intake and mental health is crucial for public health.
Purpose of the Study:
- To investigate the association between the frequency of adding salt to food and depressive symptoms.
- To explore potential causal mechanisms linking salt intake and depression.
Main Methods:
- Analysis of data from 15,471 adults in the National Health and Nutrition Examination Survey (NHANES).
- Depressive symptoms assessed using the Patient's Health Questionnaire (PHQ-9).
- Statistical methods included multivariable logistic regression and bidirectional Mendelian randomization (MR).
Main Results:
- A significant positive association was found between frequently adding salt to food and an elevated risk of depression (OR: 1.26).
- Mendelian randomization indicated a causal link between higher salt intake and increased risk of depressive symptoms (11%) and major depressive disorder (28%).
Conclusions:
- Frequently adding salt to food is positively associated with depression.
- Reducing the frequency of adding salt to foods may be an effective strategy for lowering depression risk.
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