Why the study?
Is dietary sodium-to-potassium ratio a risk factor for mortality from stroke, cardiovascular disease, and all causes in a Japanese population?
Is dietary sodium-to-potassium ratio a risk factor for mortality from stroke, cardiovascular disease, and all causes in a Japanese population?
Dietary sodium-to-potassium ratio is a significant risk factor for stroke, cardiovascular disease, and all-cause mortality in the Japanese population.
Dietary Na-K ratio assessed by a 3-day weighing dietary record was a significant risk factor for mortality from haemorrhagic stroke, all stroke, CVD and all causes among a Japanese population.
No takes yet. Share an insight, caveat, or question.
Okayama et al. (2016) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: