Frequency of adding salt at the table and risk of incident cardiovascular disease and all-cause mortality: a prospective cohort study

Fengping Li; Liangkai Chen; Buyun Liu; Victor W. W. Zhong; Yan Deng; Dan Luo; Chao Gao; Wei Bao; Shuang Rong

doi:10.1186/s12916-022-02691-9

Back

Frequency of adding salt at the table and risk of incident cardiovascular disease and all-cause mortality: a prospective cohort study

Journal article

Open access

Peer reviewed

Frequency of adding salt at the table and risk of incident cardiovascular disease and all-cause mortality: a prospective cohort study

Fengping Li, Liangkai Chen, Buyun Liu, Victor W. W. Zhong, Yan Deng, Dan Luo, Chao Gao, Wei Bao and Shuang Rong

BMC medicine, Vol.20(1), pp.486-486

12/15/2022

DOI: 10.1186/s12916-022-02691-9

PMCID: PMC9753015

PMID: 36522670

Files and links (1)

url

https://doi.org/10.1186/s12916-022-02691-9View

Published (Version of record) Open Access

Abstract

Background: Adding salt at the table is a prevalent eating habit, but its long-term relationship with cardiovascular disease (CVD) and all-cause mortality remains unclear. We evaluated the associations of adding salt at the table with the risk of incident CVD and all-cause mortality. Methods: Among 413,109 middle- and old-aged adults without cancer or CVD, all participants reported the frequency of adding salt at the table at baseline. The associations between adding salt at the table and incident CVD (the composite endpoint of coronary heart disease, stroke, heart failure, and CVD deaths) and all-cause mortality were investigated using Cox proportional hazards models. Results: Of the study population, the mean age was 55.8 years and 45.5% were men; 44.4% reported adding salt at the table; 4.8% reported always adding salt at the table. During a median follow-up of 12 years, there were 37,091 incident CVD cases and 21,293 all-cause deaths. After adjustment for demographic, lifestyle, and cardiometabolic risk factors, the multivariable-adjusted hazard ratios (HRs) for participants who always added salt at the table versus never/rarely added salt at the table were 1.21 (95% confidence interval [CI]: 1.16-1.26) for CVD, 1.19 (95%CI: 1.05-1.35) for CVD mortality, and 1.22 (95%CI: 1.16-1.29) for all-cause mortality, respectively. Conclusions: In this prospective cohort study, a higher frequency of adding salt at the table was associated with a greater risk of incident CVD and mortality. Our findings support the benefits of restricting the habit of adding salt at the table in promoting cardiovascular health.

General & Internal Medicine

Life Sciences & Biomedicine

Medicine, General & Internal

Science & Technology

Details

Title: Subtitle: Frequency of adding salt at the table and risk of incident cardiovascular disease and all-cause mortality: a prospective cohort study
Creators: Fengping Li - Renmin Hospital of Wuhan University
Liangkai Chen - Huazhong University of Science and Technology
Buyun Liu - University of Science and Technology of China
Victor W. W. Zhong - Shanghai Jiao Tong University
Yan Deng - Wuhan University
Dan Luo - Wuhan University
Chao Gao - Chinese Ctr Dis Control & Prevent, Natl Inst Nutr & Hlth, Key Lab Trace Element Nutr, Natl Hlth Commiss, Beijing 100050, Peoples R China
Wei Bao - University of Science and Technology of China
Shuang Rong - Wuhan University
Resource Type: Journal article
Publication Details: BMC medicine, Vol.20(1), pp.486-486
DOI: 10.1186/s12916-022-02691-9
PMID: 36522670
PMCID: PMC9753015
NLM abbreviation: BMC Med
ISSN: 1741-7015
eISSN: 1741-7015
Publisher: Springer Nature
Number of pages: 10
Language: English
Date published: 12/15/2022
Academic Unit: Epidemiology
Record Identifier: 9984364444002771

Metrics

24 Record Views

7 Times Cited - Web of Science