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For this purpose, the data of 465 thousand people from 37 to 73 years old from the British Biobank were analysed. They were divided into 4 categories: those who did not salt their food at all, those who did it rarely, often and constantly. Initially, all subjects did not suffer from chronic kidney disease, and the experts observed the changes in their condition for several years.
Years later, experts studied the group’s performance and recorded more than 22,000 cases of chronic kidney disease. Those who liked to salt their food had an 11 per cent higher risk of kidney disease. In addition, they had an increased body weight and reduced rate of glomerular filtration – the most important indicator of kidney function.
