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.
To access the embargoed study: Visit our For The Media website at this link https://media.jamanetwork.com/
(doi:10.1001/jamanetworkopen.2023.49930)
Editor’s Note: Please see the article for additional information, including other authors, author contributions and affiliations, conflict of interest and financial disclosures, and funding and support.
Embed this link to provide your readers free access to the full-text article This link will be live at the embargo time http://jamanetwork.com/journals/jamanetworkopen/fullarticle/10.1001/jamanetworkopen.2023.49930?utm_source=For_The_Media&utm_medium=referral&utm_campaign=ftm_links&utm_term=122823
JAMA Network Open