A higher self-reported frequency of adding salt to foods is associated with a higher risk for chronic kidney disease (CKD) in the general population, according to a study published online Dec. 28 in JAMA Network Open.
A higher self-reported frequency of adding salt to foods is associated with a higher risk for chronic kidney disease (CKD) in the general population, according to a study published online Dec. 28 in JAMA Network Open.
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