Adding salt to your food at the table is linked to higher ri
A total of 501379 participants from the UK biobank 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, 18474 premature deaths were documented. The multivariable hazard ratios [95% CI] of all-cause premature mortality across the increasing frequency of adding salt to foods were 1.00 (reference), 1.02, 1.07, and 1.28 (P-trend<0.001). They found that intakes of fruits and vegetables significantly modified the associations between the frequency of adding salt to foods and all-cause premature mortality, which were more pronounced in participants with low intakes than those with high intakes of these foods (P-interacti In addition, compared with the never/rarely group, always adding salt to foods was related to 1.50 (95% CI, 0.72–2.30) and 2.28 (95% CI, 1.66–2.90) years lower life expectancy at the age of 50 years in women and men, respectively.

Source: https://academic.oup.com/eurheartj/advance-article/doi/10.1093/eurheartj/ehac208/6623278?login=true
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