About The Study: In this study of 465,000 individuals, a higher self-reported frequency of adding salt to foods was associated with a higher risk of chronic kidney disease in the general population. These findings suggest that reducing the frequency of adding salt to foods at the table might be a valuable strategy to lower chronic kidney disease risk in the general population.
Authors: Lu Qi, M.D., Ph.D., of Tulane University in New Orleans, is the corresponding author.
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(doi:10.1001/jamanetworkopen.2023.49930)
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Journal
JAMA Network Open