ArticleThe journal of nutrition, health & aging2015
Reported Amount of Salt Added to Food Is Associated with Increased All-Cause and Cancer-Related Mortality in Older Men in a Prospective Cohort Study.
Article in The journal of nutrition, health & aging, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 18 citations in OpenAlex.
- Healthy Eating Exploratory Program for the Elderly: Low Salt Intake in Congregate Meal Service.The journal of nutrition, health & aging · 2016Trial
- Adding salt to foods and risk of metabolic dysfunction-associated steatotic liver disease and other chronic liver diseases.European journal of nutrition · 2025Article
- Adding salt to foods and hazards of microvascular, cerebrovascular and cardiovascular diseases.European journal of clinical nutrition · 2024Article
- Self-Reported Frequency of Adding Salt to Food and Risk of Incident Chronic Kidney Disease.JAMA network open · 2023Article
- Frequency of adding salt at the table and risk of incident cardiovascular disease and all-cause mortality: a prospective cohort study.BMC medicine · 2022Article
- Adding salt to foods and hazard of premature mortality.European heart journal · 2022Article
- Adherence to the Dietary Approaches to Stop Hypertension (DASH) diet and risk of total and cause-specific mortality: results from the Golestan Cohort Study.International journal of epidemiology · 2019Article
- Association between the Advanced Glycosylation End Product-Specific Receptor Gene and Cardiovascular Death in Older Men.PloS one · 2015Article
Corrections and comments
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Authors and funding
7 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThe effect of dietary salt intake on important population outcomes such as mortality is controversial. The aim of this study was to examine the association between the dietary habit of adding salt to food and mortality in older men. Design, participants, setting and measurements: A risk factor questionnaire which contained a question about the dietary habit of adding salt to food was completed by 11742 community recruited older men between 1996 and 1999. The men were followed by means of the Western Australia Data Linkage System until November 30th 2010. Deaths due to cardiovascular diseases and cancers were identified using ICD-10 codes in the ranges I00-I99 and C00-D48, respectively. The association between the frequencies of adding salt to food and mortality was assessed using Kaplan Meier estimates and Cox proportional hazard analysis.
resultsMedian follow-up for survivors was 12.5 years (inter-quartile range 8.3-13.2 years). A total of 5399 deaths occurred of which the primary cause registered was cancer and cardiovascular disease in 1962 (36.3%) and 1835 (34.0%) men, respectively. The reported frequency of adding salt to food was strongly positively associated with all-cause (p<0.001), cancer-related (p<0.001) but not cardiovascular-related (p=0.649) mortality. Men reporting adding salt to their food always had a 1.12-fold (95% CI 1.05-1.20, p<0.001) and a 1.20-fold (95% CI 1.07-1.34, p=0.001) increased risk of all-cause and cancer-related mortality, respectively, after adjusting for other risk factors. Men reporting adding salt to their food sometimes had a 1.16-fold (95% CI 1.04-1.29, p=0.007) increased risk of cancer-related mortality after adjusting for other risk factors.
conclusionA history of adding salt to food is associated with increased cancer-related mortality in older men.
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