The answer may be that risk is related to exposure. I lived in a salt environment in a fishing village all my early life; every shed filled with it by the ton. Our hands were in hard salt for hours on end salting down herring, mackerel, cod, pollack and hake in puncheons and later again in barrels. . We were drenched in salt water at sea. Risk probably related more to what we ate. Maybe it's the same at the range.