Key result
Always adding salt to food is linked to ~28% greater risk of type 2 diabetes.
Why the study?
Excessive salt consumption increases hypertension and cardiovascular disease risk, but its association with incident type 2 diabetes and potential interactions with genetic predisposition had not been extensively researched.
Does the frequency of adding salt to foods increase the risk of incident type 2 diabetes in adults?
Cohort (n=368,137)
Does the frequency of adding salt to foods increase the risk of incident type 2 diabetes in adults?
Regularly adding salt to foods is associated with a higher risk of developing type 2 diabetes, independent of genetic susceptibility.
Context Excessive salt consumption is known to increase the risk of hypertension and cardiovascular disease, but the association between salt intake and incident type 2 diabetes has not been extensively researched. Objective In this study, we aimed to investigate the relationships between the frequency of adding salt to foods and incident type 2 diabetes, as well as any potential interactions with genetic predisposition. Methods We included 368 137 eligible participants, aged 37 to 73 years, from the UK Biobank. The frequency of adding salt to foods was assessed via a food frequency questionnaire. Results During a median follow-up of 12.6 years, we documented 10 981 incident type 2 diabetes cases. After adjustment for major confounders, participants who sometimes, usually, and always added salt to foods had 7% (hazard ratio [HR]: 1.07; 95% CI, 1.03-1.12), 9% (HR: 1.09; 95% CI, 1.03-1.16), 28% (HR: 1.28; 95% CI, 1.19-1.38) higher risks of developing type 2 diabetes, respectively, than those that never/rarely added salt to foods (P for trend < .001). We found these associations to be consistent across stratified and sensitivity analyses. However, we did not observe any statistically significant multiplicative or additive interactions between the frequency of adding salt to foods and genetic predisposition regarding incident type 2 diabetes. Conclusion Our findings suggest that consuming salt regularly, regardless of genetic susceptibility, may increase the risk of type 2 diabetes. Therefore, public health interventions aimed at reducing excessive salt consumption may help prevent the onset of type 2 diabetes.
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Zhao et al. (2023) conducted a cohort in Type 2 diabetes (n=368,137). Adding salt to foods vs. Never/rarely adding salt to foods was evaluated on Incident type 2 diabetes (HR 1.28, 95% CI 1.19-1.38, p=<.001). Always adding salt to foods was associated with a 28% higher risk of incident type 2 diabetes compared to never or rarely adding salt (HR 1.28; 95% CI 1.19-1.38; P for trend <.001).
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