Self-Reported Frequency of Adding Salt to Food and Risk of Incident Chronic Kidney Disease.

ABSTRACT:

Importance

The self-reported frequency of adding salt to foods could reflect a person's long-term salt taste preference, and salt intake has been associated with increased risk of cardiovascular diseases (CVD). Whether self-reported adding of salt to foods is associated with increased risk of chronic kidney disease (CKD) remains unknown.

Objective

To prospectively examine the association of self-reported frequency of adding salt to foods with incident CKD risk in a general population of adults.

Design, setting, and participants

This population-based cohort study evaluated UK Biobank participants aged 37 to 73 years who were free of CKD at baseline. Participants were enrolled from 2006 to 2010 and prospectively followed up for disease diagnosis. Data were analyzed from

SUBMITTER: Tang R 

PROVIDER: S-EPMC10755616 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature