A kitchen secret could trigger brain inflammation and high blood pressure

A recent study conducted by researchers at McGill University in Canada revealed that excessive salt intake may cause inflammation in the brain, which could be a major underlying factor in the development of high blood pressure—long thought to be primarily linked to the kidneys and blood vessels.

The study highlighted that the brain may play a central role in certain types of hypertension, suggesting that in some cases the disease could have a neurological origin. This opens the door to new therapeutic strategies that directly target the brain.

The findings showed that high blood pressure affects nearly two-thirds of people over the age of 60 and is responsible for almost 10 million deaths worldwide each year. It is considered a “silent disease,” often progressing without obvious symptoms, but significantly increasing the risk of heart disease, strokes, and other serious health complications.

The research also noted that about one-third of patients do not respond to traditional treatments, which mainly focus on regulating kidney and vascular functions. However, the new results suggest that the brain—especially in treatment-resistant cases—could be a major center in the progression of the disease.

In the experiment, the researchers gave mice water containing 2% salt, simulating a diet rich in processed foods and fast food. They found that this diet triggered an immune response in a specific region of the brain, leading to inflammation and an increase in vasopressin, a hormone that contributes to raising blood pressure.

The research team used advanced brain imaging technologies and modern laboratory analyses that were not previously available, enabling them to track with unprecedented precision the neurological changes associated with this type of diet.