Adding Salt to Meals Increases Risk of Chronic Kidney Disease by 11%, New Research Shows

Salt and Chronic Kidney Disease

Although diabetes and high blood pressure are considered the most common causes of chronic kidney disease, new research findings have revealed that the routine addition of salt to meals can raise the chances of developing the condition by as much as 11 percent. This serves as a crucial warning for individuals at risk or experiencing chronic kidney disease and provides insight into an important risk factor to consider.

Prevalence and Impact of Chronic Kidney Disease

Chronic kidney disease is a significant health concern, affecting approximately 37 million adults in the United States. According to data from the Centers for Disease Control and Prevention (CDC), the disease progresses slowly and can ultimately impair kidney function, hindering the organ’s ability to effectively filter waste and excess water from the blood. The resulting complications can give rise to a range of serious health issues, making it critical to address risk factors and raise awareness about preventative measures.

Study Details and Findings

The study, published in the esteemed journal JAMA Network Open, examined data from 465,288 individuals aged 37 to 73 years who initially did not have kidney disease. Over a period of more than a dozen years, their health and eating habits were closely monitored. Alarmingly, it was discovered that 22,031 participants actually developed kidney disease during this timeframe.

In order to contextualize the relationship between salt consumption and kidney disease, the researchers meticulously analyzed the data and the habits of the participants. Their findings were significant; they found a direct correlation between the frequency of participants adding table salt to their food and the likelihood of developing kidney disease.

Individuals who sometimes added salt to their meals faced a 4 percent higher risk of developing kidney disease, which increased to 7 percent for those who usually added salt. Most notably, the risk rose to an alarming 11 percent for participants who claimed to always add salt to their food.

Primary Recommendations

The researchers responsible for the study emphasized the value of reducing the frequency of adding salt to food as a meaningful strategy to decrease the risk of chronic kidney disease among the general population. The results strongly indicate that individuals should consider limiting their salt intake in order to protect their kidney health.

The study findings provide valuable insights, and it is expected that the results will encourage individuals to reconsider their salt consumption habits. By acknowledging the link between salt and chronic kidney disease, the general population can take proactive steps towards preventing this life-altering condition.

Learn More

To further explore the statistical aspect of health issues related to chronic kidney disease, consider The Post’s “Big Number” series. By clicking on the hyperlinks within the article, you can access additional information and relevant research to enhance your knowledge on kidney health and related concerns.