Abstract P423: Adding Salt to Foods is Associated With the Risk of Incident Chronic Kidney Diseases

Abstract

Introduction: We recently found the frequency of adding salt to foods could reflect a person’s long-term salt taste preference and intake and was related to the risk of cardiovascular diseases. Whether adding salt to foods is related to chronic kidney disease (CKD) remains unknown. Hypothesis: We assessed the hypothesis that the frequency of adding salt to foods was associated with incident CKD risk in a general population of adults. Methods: A total of 465,288 participants initially free of CKD at baseline from the UK Biobank cohort with completed information on adding salt were analyzed in this study. Incident CKD cases were identified by ICD-10 codes and OPCS-4 codes. Cox proportional hazard models were used to estimate the association between the frequency of adding salt to foods and incident CKD. Results: During a median follow-up of 11.8 years, we documented 22,031 incident events of CKD. A higher frequency of adding salt to foods was significantly related to a higher CKD risk after adjustment for sex, age, race, body mass index (BMI), Townsend deprivation index, smoking, drinking, regular physical activity, high cholesterol, cardiovascular diseases (CVD), diabetes at baseline. Compared with the “never/rarely” group, the adjusted HRs (95% CI) of “sometimes”, “usually”, and “always” groups were 1.03 (0.99, 1.07), 1.07 (1.02, 1.11), 1.12 (1.06, 1.19), respectively ( P -trend<0.001). In addition, we found that estimated glomerular filtration rate (eGFR), BMI and physical activity significantly modified the associations, which were more pronounced in participants with higher level of eGFR, and lower level of BMI or physical activity (P-interaction=0.003, 0.004 and 0.02, respectively). Conclusion: Our findings for the first time indicate that a higher frequency of adding salt to foods is associated with a higher CKD risk in the general population.