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

Indulgence in salty foods may promote the development of chronic kidney disease (CKD).

This study explored the association between the intake of a high salt diet and the likelihood of developing chronic kidney disease (CKD). Researchers matched the frequency of adding salts to food with the rate of diagnoses of chronic kidney disease in a study population comprising of over 450,000 men and women over an 11-year period. 

Researchers found out that individuals fond of spiking their foods with extra salt at the table were prone to having chronic kidney disease. "These findings suggest that reducing the frequency of adding salt to foods at the table might be a valuable strategy to lower CKD risk in the general population," the authors concluded.

Research Summary Information

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