Evidence map›Paper›PMID 42700476›Full record

ArticleThe journal of nutrition, health & aging2026

Adding salt to foods, genetic susceptibility, and risk of incident osteoporosis.

Xukun Luo, Jiayin Li, Hongxuan Chen, Juan Duan, Tang Liu, Jian Zhou

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Article in The journal of nutrition, health & aging, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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4 · The record

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5 · Who and what money

Authors and funding

6 authors.

Xukun LuoDepartment of Orthopedics, The Second Xiangya Hospital of Central South University, Changsha, China; Clinical Medicine Eight-year Program, 2302 Class, 2023 Grade, Central South University, Changsha, China; National Clinical Research Center for Metabolic Diseases, The Second Xiangya Hospital of Central South University, Changsha, China.
Jiayin LiDepartment of Orthopedics, The Second Xiangya Hospital of Central South University, Changsha, China; Clinical Medicine Eight-year Program, 2202 Class, 2022 Grade, Central South University, Changsha, China.
Hongxuan ChenDepartment of Orthopedics, The Second Xiangya Hospital of Central South University, Changsha, China.
Juan DuanDepartment of Geriatrics, The Second Xiangya Hospital of Central South University, Changsha, China.
Tang LiuDepartment of Orthopedics, The Second Xiangya Hospital of Central South University, Changsha, China; National Clinical Research Center for Metabolic Diseases, The Second Xiangya Hospital of Central South University, Changsha, China.
Jian ZhouDepartment of Orthopedics, The Second Xiangya Hospital of Central South University, Changsha, China; National Clinical Research Center for Metabolic Diseases, The Second Xiangya Hospital of Central South University, Changsha, China; Postdoctoral Mobile Station of Clinical Medicine, The Second Xiangya Hospital of Central South University, Changsha, China. Electronic address: jian.zhou@csu.edu.cn.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

objectivesTo investigate the association between the frequency of adding salt to foods and incident osteoporosis and assess effect modification by genetic susceptibility.

designProspective cohort study.

settingUK Biobank, United Kingdom.

participants491,428 participants free of osteoporosis at baseline. MEASUREMENTS: Frequency of adding salt to foods (excluding salt used in cooking) was assessed by questionnaire and categorized as never/rarely, sometimes, usually, or always. Multivariable Cox models estimated hazard ratios (HRs) and 95% confidence intervals (CIs) for incident osteoporosis and secondary cardiovascular outcomes.

resultsDuring a median follow-up of 14.7 years, 15,953 osteoporosis cases were documented. Compared with the never/rarely group, fully adjusted HRs were 1.09 (95% CI 1.04-1.15) for usually and 1.32 (95% CI 1.24-1.41) for always (P for trend <0.001). The association was stronger in men, White participants, and those with higher BMI. In joint analyses, participants with high genetic risk who always added salt had the highest risk (HR 2.68, 95% CI 2.41-2.98). In the same cohort, always adding salt was also associated with higher cardiovascular mortality (HR 1.18, 95% CI 1.14-1.23) and cardiovascular events (HR 1.21, 95% CI 1.17-1.26).

conclusionA higher frequency of adding salt to foods was associated with a higher risk of incident osteoporosis. Together with the cardiovascular associations observed in this cohort, these findings suggest that adding salt to foods may be a modifiable behavior relevant to multiple age-related diseases.

Indexed as

Adding salt to foodsGenetic susceptibilityOsteoporosisUK Biobank

Identifiers

PMID42700476
PMCPMC13571995

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