ArticleEuropean heart journal2022
Adding salt to foods and hazard of premature mortality.
Article in European heart journal, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
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The trial behind it
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Who cites it
40 citing papers in PubMed, 83 citations in OpenAlex.
- Trial
- Adding salt to foods, genetic susceptibility, and risk of incident osteoporosis.The journal of nutrition, health & aging · 2026Article
- [Potassium substitution: is replacing sodium with potassium-enriched salts beneficial?]Innere Medizin (Heidelberg, Germany) · 2026Review
- Article
- Healthy dietary patterns, longevity genes, and life expectancy: A prospective cohort study.Science advances · 2026Article
- Frequency of adding salt to foods, metabolic signature, and the risk of extracoronary atherosclerotic vascular disease progression.Frontiers in nutrition · 2026Article
- High Salt Intake and Atherosclerosis Progression-Not Only via Blood Pressure: A Narrative Review.Nutrients · 2025Review
- Genetic Risk for Hypertension Increases the Effect of Salt Intake on the Risk of Incident CKD.Clinical journal of the American Society of Nephrology : CJASN · 2025Article
- Combined Effects of Diet Quality Scores and Frailty on All-Cause Mortality and Life Expectancy in Middle-Aged and Older Adults.Nutrients · 2025Article
- Relationship between biological ageing, premature mortality, life expectancy, and number of live births: a prospective cohort study of the UK women.BMC public health · 2025Article
- Reallocation of time between accelerometer-derived movement behaviors, genetic susceptibility, and risk of incident dementia, mortality, and premature death: a longitudinal cohort study.The international journal of behavioral nutrition and physical activity · 2025Article
- Adding salt to foods increases the risk of metabolic dysfunction-associated steatotic liver disease.Communications medicine · 2025Article
- Article
- Adding salt to foods and risk of metabolic dysfunction-associated steatotic liver disease and other chronic liver diseases.European journal of nutrition · 2025Article
- Association of polysocial risk score, cardiovascular health status, and the risk of premature mortality: Findings from the UK Biobank.The journal of nutrition, health & aging · 2025Article
- Prevalence of prehypertension and undiagnosed hypertension among urban bankers of Bangladesh: A cross-sectional study.Journal of public health research · 2025Article
- Accelerometer-measured physical activity, frailty, and all-cause mortality and life expectancy among middle-aged and older adults: a UK Biobank longitudinal study.BMC medicine · 2025Article
- Associations of Cooking Salt Intake During Pregnancy with Low Birth Weight and Small for Gestational Age Newborns: A Large Cohort Study.Nutrients · 2025Article
- Dietary sodium intake and all-cause mortality in rheumatoid arthritis: an NHANES analysis (2003-2018).Frontiers in nutrition · 2025Article
- Frequency of adding salt is a stronger predictor of chronic kidney disease in individuals with genetic risk.Pacific Symposium on Biocomputing. Pacific Symposium on Biocomputing · 2025Article
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Authors and funding
9 authors at 3 institutions in 2 countries.
Funding
Abstract
aimsWe analyzed whether the frequency of adding salt to foods was associated with the hazard of premature mortality and life expectancy. METHODS AND
resultsA total of 501 379 participants from UK biobank who completed the questionnaire on the frequency of adding salt to foods at baseline. The information on the frequency of adding salt to foods (do not include salt used in cooking) was collected through a touch-screen questionnaire at baseline. We found graded relationships between higher frequency of adding salt to foods and higher concentrations of spot urinary sodium or estimated 24-h sodium excretion. During a median of 9.0 years of follow-up, 18 474 premature deaths were documented. The multivariable hazard ratios [95% confidence interval (CI)] of all-cause premature mortality across the increasing frequency of adding salt to foods were 1.00 (reference), 1.02 (0.99, 1.06), 1.07 (1.02, 1.11), and 1.28 (1.20, 1.35) (P-trend < 0.001). We found that intakes of fruits and vegetables significantly modified the associations between the frequency of adding salt to foods and all-cause premature mortality, which were more pronounced in participants with low intakes than those with high intakes of these foods (P-interaction = 0.02). In addition, compared with the never/rarely group, always adding salt to foods was related to 1.50 (95% CI, 0.72-2.30) and 2.28 (95% CI, 1.66-2.90) years lower life expectancy at the age of 50 years in women and men, respectively.
conclusionsOur findings indicate that higher frequency of adding salt to foods is associated with a higher hazard of all-cause premature mortality and lower life expectancy.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.