Frequency of Adding Salt to Foods, Genetic Susceptibility, and Incident Type 2 Diabetes: A Prospective Cohort Study

Author:

Zhao Yimin12,Li Yueying2,Zhuang Zhenhuang2,Song Zimin2ORCID,Jia Jinzhu3,Huang Tao245ORCID

Affiliation:

1. Institute of Sports Medicine, Peking University Third Hospital, Peking University , Beijing 100191 , China

2. Department of Epidemiology and Biostatistics, School of Public Health, Peking University , Beijing 100191 , China

3. Department of Biostatistics, School of Public Health, Peking University , Beijing 100191 , China

4. Key Laboratory of Epidemiology of Major Diseases (Peking University), Ministry of Education , Beijing 100191 , China

5. Center for Intelligent Public Health, Academy for Artificial Intelligence, Peking University , Beijing 100191 , China

Abstract

Abstract 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.

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

High-performance Computing Platform of Peking University

Publisher

The Endocrine Society

Subject

Biochemistry (medical),Clinical Biochemistry,Endocrinology,Biochemistry,Endocrinology, Diabetes and Metabolism

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