Frequency of adding salt to foods, genetic susceptibility, and incident type 2 diabetes: a prospective cohort study.

Yimin ZhaoYueying LiZhenhuang ZhuangZimin SongJinzhu JiaTao Huang

Published in: The Journal of clinical endocrinology and metabolism (2023)

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.

Keyphrases

public health
type diabetes
genome wide
cardiovascular disease
copy number
insulin resistance
gene expression
global health