A comprehensive study involving 465,288 participants reveals a significant association between a higher self-reported frequency of adding salt to foods and an increased risk of Chronic Kidney Disease (CKD). Published in JAMA Network, the research conducted by Tulane University's Department of Epidemiology suggests that individuals habitually adding salt to their meals are more likely to be current smokers and have diabetes or cardiovascular diseases. The findings propose that reducing salt intake at the table could be a valuable strategy to lower CKD risk in the general population.
Moreover, the study notes that the positive association between salt intake and CKD risk is mitigated by a higher Body Mass Index (BMI). Additionally, the adverse impact of a high preference for salt on CKD is lessened in individuals engaged in regular physical activity. This aligns with prior research indicating that increased physical activity is associated with better CKD outcomes. The results highlight the potential role of lifestyle modifications, including reduced salt intake and regular physical activity, in lowering the risk of CKD.
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Key Points:
- Higher self-reported frequency of adding salt linked to increased CKD risk.
- Individuals adding salt more likely to be smokers with diabetes or cardiovascular diseases.
- Reducing salt intake at the table suggested to lower CKD risk.
- Positive association with CKD risk attenuated with higher BMI.
- Regular physical activity may mitigate the adverse impact of high salt preference on CKD.
This study adds to existing evidence linking salt intake to various health risks and underscores the importance of dietary habits and physical activity in kidney health.