High salt levels in soup a ‘cancer risk’

Hidden salt in soups can increase risk of cancer

High levels of salt in soup can increase the risk of cancer, according to research by scientists.

Those who regularly pick up a can of ready-made soup could be damaging their bodies, says scientist Dr. Rachel Thompson, the science programme manager for the World Cancer Research Fund.

Some soup brands have half the recommended daily limit for salt in our diet and, contrary to popular belief, a warming bowl of soup is one of the ‘worst offenders’ for food with hidden salt content.

High levels of salt in the body are known causes of high blood pressure, which can lead to strokes and heart attacks.

New research has also indicated that too much salt in the diet can be a prompter for stomach cancer. The Food Standards Agency recommends only 6g of salt a day.

Dr Thompson said: ‘Soups are one of the worst culprits for hidden salt. Some brands of soup have as much as half the recommended daily intake per serving.

‘Fresh vegetable-based soups tend to have less salt than tinned cream-based soups that include bacon or ham, but even some of the healthier brands of vegetable soups still contain over a third of our recommended daily intake. This is why it’s so important for people to always check the labels of products.’

Dr. Thompson recommended small steps to help people avoid an overdose of salt, such as checking food labels, or actually making homemade soup, so we’re aware of the exact ingredients.

Of the well-known brands, research revealed that Batchelors Soupfulls contain up to 3g of salt, The Green Giant Farm Harvest Mushroom Soup 2.5g, Heinz Classic Vegetable soup 2g, Covent Garden’s Carrot and Coriander, Lentil and Bacon, Wild Mushroom and Chicken soups 2.3g, and Simply Organic Chunky Vegetable Soup 2.1g.

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