Adding salt to food may increase risk for chronic kidney disease

High salt intake is linked to chronic kidney disease, especially in those with lower BMI and physical activity levels. A study of 465,288 participants found that those who added salt to their food had a higher risk of CKD, with higher salt intake associated with higher BMI and decreased kidney function. The positive association of salt intake with CKD was mitigated by increased BMI and physical activity. The study suggests that reducing salt intake could lower the risk of CKD, although further evidence is needed. Physicians are encouraged to advise patients to reduce salt intake, and clinical trials are needed to establish causality.

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