Self-reported frequency of adding salt to food and risk of incident chronic kidney disease
JAMA Network Open
2023-12-28
(Press-News.org)
About The Study: In this study of 465,000 individuals, a higher self-reported frequency of adding salt to foods was associated with a higher risk of chronic kidney disease in the general population. These findings suggest that reducing the frequency of adding salt to foods at the table might be a valuable strategy to lower chronic kidney disease risk in the general population.
Authors: Lu Qi, M.D., Ph.D., of Tulane University in New Orleans, is the corresponding author.
To access the embargoed study: Visit our For The Media website at this link https://media.jamanetwork.com/
(doi:10.1001/jamanetworkopen.2023.49930)
Editor’s Note: Please see the article for additional information, including other authors, author contributions and affiliations, conflict of interest and financial disclosures, and funding and support.
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[Press-News.org] Self-reported frequency of adding salt to food and risk of incident chronic kidney disease
JAMA Network Open
