Saturday, December 30, 2023

 

Self-reported frequency of adding salt to food and risk of incident chronic kidney disease

JAMA Network Open

Peer-Reviewed Publication

JAMA NETWORK



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.

http://jamanetwork.com/journals/jamanetworkopen/fullarticle/10.1001/jamanetworkopen.2023.49930?utm_source=For_The_Media&utm_medium=referral&utm_campaign=ftm_links&utm_term=122823

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