Adding salt to foods and hazards of microvascular, cerebrovascular and cardiovascular diseases.
Mengyi LiuZiliang YePanpan HeSisi YangYanjun ZhangChun ZhouYuanyuan ZhangFan Fan HouXianhui QinPublished in: European journal of clinical nutrition (2023)
Higher frequency of adding salt to foods was associated with higher hazards of non-fatal and fatal microvascular, cerebrovascular and cardiovascular diseases, and each component of these vascular diseases.