A JAMA Network Open study published earlier this week suggests there’s a significant association between salt consumption and the risk of developing chronic kidney disease (CKD).
The researchers found that adding extra salt to food, even occasionally, was linked to an increased risk of CKD.
Here are some key findings from the study:
Increased CKD Risk: Participants who reported always adding extra salt to their food had an 11% higher risk of developing CKD compared to those who never or rarely added salt.
Even Occasional Salt Use: Even occasional salt use was associated with a modestly higher risk of CKD. Those who usually or sometimes added salt had a 7% and 4% higher CKD risk, respectively.
Adjustments for Other Factors: The study adjusted for various factors such as sex, age, race and ethnicity, body mass index (BMI), smoking, drinking, physical activity, high cholesterol, cardiovascular diseases, and diabetes at baseline.
Potential Behavioral Intervention: The researchers suggest that reducing the habit of adding extra salt to food could be a behavioral intervention to prevent CKD.
Study Population: The study was based on data from the U.K. Biobank, including a large number of adults aged 37 to 73. However, the findings may not apply to other populations as most of the participants were of European descent.
Data Collection: Salt intake was self-reported through a questionnaire, where participants indicated how often they added salt to their food. Self-reported data may have some limitations but can still provide valuable insights.
In summary, this study suggests that reducing the habit of adding extra salt to food may help lower the risk of chronic kidney disease. However, it’s essential to consider individual factors and consult with healthcare professionals for personalized dietary recommendations.
Also, if you’re over 40, there’s a fair chance that adding salt to your food can lead to high blood pressure. In fact, frequently eating foods high in sodium alone shouldn’t be the norm.
