Scientists from Tulane University in the US found that adding salt to foods is associated with a higher risk of chronic kidney disease. Research results published In JAMA (Journal of the American Medical Association).
The study used data from 465,288 individuals from the UK Biobank, the largest repository of biological samples. The scientists collected health data from the subjects and asked them to report how often they added salt to prepared meals.
Participants who frequently added salt to their meals were more likely to have a higher body mass index and lower glomerular filtration rate. This parameter allows you to evaluate the ability of the kidneys to filter and clean blood. Tests aimed at assessing the glomerular filtration rate make it possible to diagnose diseases of the urinary system and assess the risk of developing kidney failure. It is also stated that people who have a habit of adding salt to their food are more likely to be smokers, suffer from diabetes and cardiovascular diseases.
It turned out that participants who regularly added salt to prepared meals had an 11% higher risk of developing chronic kidney disease compared to those who did not. Chronic kidney disease refers to the occurrence of pathological processes that lead to irreversible disorders in the functioning of the kidneys and their inability to perform the functions of cleansing the blood and removing excess water.
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