ArticleRespiratory research2023
Eating habit of adding salt to foods and incident sleep apnea: a prospective cohort study.
Article in Respiratory research, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 9 citations in OpenAlex.
- Dietary Sodium Intake and Risk of Incident Heart Failure in the Southern Community Cohort Study.JACC. Advances · 2026Article
- Dietary behavior and its association with sleep-disordered breathing symptoms in Taiwanese children.European journal of nutrition · 2026Article
- Article
- Adding salt to foods and risk of metabolic dysfunction-associated steatotic liver disease and other chronic liver diseases.European journal of nutrition · 2025Article
- Hypertension in obstructive sleep apnea: the hidden role of renin-angiotensin-aldosterone system dysregulation.Tropical medicine and health · 2025Article
- Salt use patterns and heavy metal urinary excretion.Frontiers in nutrition · 2024Article
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Authors and funding
8 authors at 5 institutions in 1 country.
Funding
Abstract
backgroundPrevious studies have revealed that sodium-restricted diet intervention significantly decreased apnea frequency among patients with sleep apnea. However, the longitudinal association between the habit of adding salt to foods and sleep apnea in general populations is uncertain.
methodsThe UK Biobank cohort study includes more than 500,000 participants aged 40 to 69 across the United Kingdom from 2006 to 2010. The frequency of adding salt to foods was collected through a touch screen questionnaire. Incident sleep apnea was ascertained by hospital inpatient records, death registries, primary care, and self-reported diagnosis. The association between the habit of adding salt to foods and incident sleep apnea was estimated using Cox proportional hazard regression models.
resultsAmong the 488,196 participants (mean age 56.5 years; 55.0% female) in this study. During a median follow-up of 12.3 years, 6394 sleep apnea events occurred. Compared to participants who never/rarely added salt to foods, those who sometimes, usually, and always added salt to foods had an 11% (hazard ratio [HR] 1.11, 95% confidence interval [CI]: 1.04 to 1.17), 15% (HR 1.15, 95% CI: 1.07 to 1.24), and 24% (HR 1.24, 95% CI: 1.12 to 1.37) higher risk for incident sleep apnea, respectively.
conclusionsIn this large prospective study, the habit of adding salt to foods was associated with a higher risk of incident sleep apnea. The findings support the benefits of a salt reduction program in preventing sleep apnea.
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