Adding salt to foods and hazard of premature mortality.

ABSTRACT:

Aims

We analyzed whether the frequency of adding salt to foods was associated with the hazard of premature mortality and life expectancy.

Methods and results

A total of 501 379 participants from UK biobank who completed the questionnaire on the frequency of adding salt to foods at baseline. The information on the frequency of adding salt to foods (do not include salt used in cooking) was collected through a touch-screen questionnaire at baseline. We found graded relationships between higher frequency of adding salt to foods and higher concentrations of spot urinary sodium or estimated 24-h sodium excretion. During a median of 9.0 years of follow-up, 18 474 premature deaths were documented. The multivariable hazard ratios [95% confidence interval (CI)] of all-cause premature

SUBMITTER: Ma H 

PROVIDER: S-EPMC9890626 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature