Adding Salt To Foods Linked To Higher Risk Of Chronic Kidney Disease
It is well known that adding salt regularly to your food raises the risk of hypertension and the resultant risks of heart attacks and strokes. But now, researchers in New Orleans, USA, have found that it also significantly increases the danger of triggering Chronic Kidney Disease (CKD). The study, which involved 465,288 participants, showed that a higher self-reported frequency of adding salt to foods, a common eating behaviour shaped by a person’s long-term preference for salty taste in foods and habitual salt intake, was significantly associated with an increased risk of CKD. In the paper, published in JAMA Network, the team found that people who added salt to their foods were also more likely than those who did not add salt to their foods to be current smokers and have diabetes or CKD at baseline.