New York, NY – A recent study shed light on the impact that adding salt to meals may have on the development of chronic kidney disease, a condition affecting millions of adults in the United States. While diabetes and high blood pressure are commonly known causes of this disease, researchers discovered that the simple act of salting food could increase the risk by as much as 11 percent.
According to the Centers for Disease Control and Prevention, approximately 37 million adults in the U.S. are living with chronic kidney disease. This progressive illness impairs the kidneys’ ability to filter waste and excess water from the bloodstream, leading to various health complications over time.
In a study published in the journal JAMA Network Open, researchers followed over 400,000 individuals aged 37 to 73 who did not have kidney disease initially. Over a span of more than a dozen years, 22,031 participants developed kidney disease, revealing a correlation between salt consumption and disease progression.
The study found that individuals who frequently added table salt to their meals were more likely to develop kidney disease. Those who reported occasional salt use had a 4 percent increased risk, while regular salt users had a 7 percent higher risk and those who always salted their food faced an 11 percent higher risk.
Researchers recommended reducing salt intake as a strategy to lower the risk of chronic kidney disease in the general population. This finding underscores the importance of dietary habits in preventing the onset of this debilitating condition.
This research adds to the growing body of evidence linking dietary factors to various health outcomes, emphasizing the need for greater awareness and education on the impact of everyday habits on long-term health. By making small changes like limiting salt intake, individuals can take proactive steps towards maintaining optimal kidney function.