Frequency of adding salt at the table and risk of incident cardiovascular disease and all-cause mortality: a prospective cohort study
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...
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| Format: | Article |
| Language: | English |
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BMC
2022-12-01
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| Series: | BMC Medicine |
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| Online Access: | https://doi.org/10.1186/s12916-022-02691-9 |
| _version_ | 1811292609475248128 |
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| author | Fengping Li Liangkai Chen Buyun Liu Victor W. Zhong Yan Deng Dan Luo Chao Gao Wei Bao Shuang Rong |
| author_facet | Fengping Li Liangkai Chen Buyun Liu Victor W. Zhong Yan Deng Dan Luo Chao Gao Wei Bao Shuang Rong |
| author_sort | Fengping Li |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T04:48:03Z |
| format | Article |
| id | doaj.art-8b0451b8435d4c198073b98f69309d26 |
| institution | Directory Open Access Journal |
| issn | 1741-7015 |
| language | English |
| last_indexed | 2024-04-13T04:48:03Z |
| publishDate | 2022-12-01 |
| publisher | BMC |
| record_format | Article |
| series | BMC Medicine |
| spelling | doaj.art-8b0451b8435d4c198073b98f69309d262022-12-22T03:01:47ZengBMCBMC Medicine1741-70152022-12-0120111010.1186/s12916-022-02691-9Frequency of adding salt at the table and risk of incident cardiovascular disease and all-cause mortality: a prospective cohort studyFengping Li0Liangkai Chen1Buyun Liu2Victor W. Zhong3Yan Deng4Dan Luo5Chao Gao6Wei Bao7Shuang Rong8Department of Nutrition, School of Public Health, Wuhan University, Research Center of Public Health, Renmin Hospital of Wuhan UniversityDepartment of Nutrition and Food Hygiene, Hubei Key Laboratory of Food Nutrition and Safety, Ministry of Education Key Lab of Environment and Health, School of Public Health, Tongji Medical College, Huazhong University of Science and TechnologyInstitute of Public Health Sciences, Division of Life Sciences and Medicine, University of Science and Technology of ChinaSchool of Public Health, Shanghai Jiao Tong University School of MedicineAcademy of Nutrition and Health, Hubei Province Key Laboratory of Occupational Hazard Identification and Control, School of Public Health, Wuhan University of Science and TechnologySchool of Nursing, Wuhan UniversityKey Laboratory of Trace Element Nutrition of National Health Commission, National Institute for Nutrition and Health, Chinese Center for Disease Control and PreventionInstitute of Public Health Sciences, Division of Life Sciences and Medicine, University of Science and Technology of ChinaDepartment of Nutrition, School of Public Health, Wuhan University, Research Center of Public Health, Renmin Hospital of Wuhan UniversityAbstract 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.https://doi.org/10.1186/s12916-022-02691-9Adding salt at the tableCardiovascular diseaseMortality |
| spellingShingle | Fengping Li Liangkai Chen Buyun Liu Victor W. Zhong Yan Deng Dan Luo Chao Gao Wei Bao Shuang Rong Frequency of adding salt at the table and risk of incident cardiovascular disease and all-cause mortality: a prospective cohort study BMC Medicine Adding salt at the table Cardiovascular disease Mortality |
| title | Frequency of adding salt at the table and risk of incident cardiovascular disease and all-cause mortality: a prospective cohort study |
| title_full | Frequency of adding salt at the table and risk of incident cardiovascular disease and all-cause mortality: a prospective cohort study |
| title_fullStr | Frequency of adding salt at the table and risk of incident cardiovascular disease and all-cause mortality: a prospective cohort study |
| title_full_unstemmed | Frequency of adding salt at the table and risk of incident cardiovascular disease and all-cause mortality: a prospective cohort study |
| title_short | Frequency of adding salt at the table and risk of incident cardiovascular disease and all-cause mortality: a prospective cohort study |
| title_sort | frequency of adding salt at the table and risk of incident cardiovascular disease and all cause mortality a prospective cohort study |
| topic | Adding salt at the table Cardiovascular disease Mortality |
| url | https://doi.org/10.1186/s12916-022-02691-9 |
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