News Release

Self-reported frequency of adding salt to food and risk of incident chronic kidney disease

JAMA Network Open

Peer-Reviewed Publication

JAMA Network

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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