Adding salt to food may increase risk for chronic kidney disease

Adding salt to food — even sometimes — was linked to an increased risk for chronic kidney disease, according to a study published in JAMA Network Open.
“Adding salt to foods is a behavior reflecting long-term preference to salty diets. High sodium intake is a major risk factor for [chronic kidney disease (CKD)],” Lu Qi, MD, PhD, FAHA, HCA Regents Distinguished Chair and professor in the department of epidemiology at Tulane University School of Public Health and Tropical Medicine, told Healio. “In our previous studies, we have found that adding salt to foods at the

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart