Thursday, April 18, 2024

Adding salt to your meals may increase risk of kidney disease by up to 11% – The Washington Post

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Although diabetes and high blood pressure are considered the most common causes of chronic kidney disease, new research reveals that regularly adding salt to your meals can increase your risk of developing this disease by 11%.

Chronic kidney disease affects approximately 37 million adults in the United States, according to data from the Centers for Disease Control and Prevention. The disease, which usually develops slowly, eventually leaves a person’s two kidneys unable to properly filter excess waste and water from the body’s blood supply. This can lead to other health problems.

If the disease progresses to total kidney failure, dialysis or kidney transplantation may be necessary. The study, published in the journal JAMA Network Open, included 465,288 people, aged 37 to 73, who did not have kidney disease at the start of the study and whose health and eating habits were monitored for more than a dozen years. During this period, 22,031 participants developed kidney disease.

Overall, researchers found that the more study participants added table salt to their diet, the more likely they were to develop kidney disease.

Compared to participants who rarely or never added extra salt, those who reported sometimes adding it to their foods were 4 percent more likely to develop kidney disease, with the risk increasing to 7 percent for those who usually added it and 11 percent more likely to develop kidney disease. percent for those who said they always added salt to their food.

“Reducing the frequency of adding salt to foods at the table,” the researchers write, “could be a useful strategy for reducing [chronic kidney disease] risk in the general population. In other words, put down the salt shaker.

This article is part of the Post’s “Big Number” series, which takes a brief look at the statistical side of health issues. Additional information and relevant research is available via the hyperlinks.

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