Frequency of Adding Salt to Foods, Genetic Susceptibility, and Incident Type 2 Diabetes: A Prospective Cohort Study
Authors' 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.
Study context
- Population
- Participants aged 37 to 73 years from the UK Biobank; salt-adding frequency assessed by food frequency questionnaire10,981 incident T2D cases
- Participants
- 368,137 participants
- Exposure
- Frequency of adding salt to foods: sometimes, usually, always vs never/rarely
- Outcome
- Incident T2D
- Follow-up
- Median 12.6 years
Methodological detailspopulation-based (UK Biobank)
- Population-based (UK Biobank)
Main finding
As reported in the abstract
Each group vs Never/rarelyHazard ratio (95% CI)P value
Sometimes7% higher risk
1.07(1.03–1.12)
P < 0.001for trendUsually9% higher risk
1.09(1.03–1.16)
P < 0.001for trendAlways28% higher risk
1.28(1.19–1.38)
P < 0.001for trendObservational data: associations, not effects.
Further findings
Interaction of salt-adding frequency with genetic predisposition for incident T2D
- No statistically significant multiplicative or additive interactions with genetic predisposition
Original publication
Frequency of Adding Salt to Foods, Genetic Susceptibility, and Incident Type 2 Diabetes: A Prospective Cohort Study. J Clin Endocrinol Metab. Published 27 September 2023. doi:10.
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