Is a Low-Salt Diet as Unhealthy as Having Too Much?

While excess salt is widely linked to high blood pressure and heart disease, experts say cutting salt too drastically can also pose health risks if not done thoughtfully.

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Jan 27, 2026 - 09:58

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Is a Low-Salt Diet as Unhealthy as Having Too Much?

Salt has long been labelled a dietary villain, blamed for high blood pressure, heart disease and stroke. But emerging research and expert opinion suggest the story is more nuanced: consuming too little salt may also have negative health consequences, especially for certain groups of people.

Sodium, the main component of salt, is essential for maintaining fluid balance, nerve function and muscle contraction. Extremely low sodium intake can lead to symptoms such as dizziness, fatigue, nausea, headaches and muscle cramps. In severe cases, it may cause a dangerous condition called hyponatremia, where sodium levels in the blood fall too low.

Some studies indicate that very low salt consumption may be linked to hormonal changes that increase stress hormones, insulin resistance, and even higher risks of cardiovascular events in certain populations. Athletes, people living in hot climates, and those who sweat heavily may be particularly vulnerable if they restrict salt excessively without medical guidance.

That said, high salt intake remains a well-established risk factor for hypertension and heart disease, especially in people who are salt-sensitive. Processed and packaged foods are the biggest contributors to excess sodium in modern diets, often pushing intake far beyond recommended limits.

Health experts generally agree that balance is key. Rather than aiming for an ultra-low-salt diet, most people benefit from reducing heavily processed foods while maintaining a moderate intake of salt through fresh, home-cooked meals. Individual needs can vary based on age, activity level, climate and existing health conditions.