PMID- 28098780
OWN - NLM
STAT- MEDLINE
DCOM- 20170613
LR  - 20240324
IS  - 2072-6643 (Electronic)
IS  - 2072-6643 (Linking)
VI  - 9
IP  - 1
DP  - 2017 Jan 13
TI  - Adding Salt to Meals as a Risk Factor of Type 2 Diabetes Mellitus: A Case-Control 
      Study.
LID - 10.3390/nu9010067 [doi]
LID - 67
AB  - OBJECTIVE: Type 2 diabetes mellitus (T2DM) is thought to arise from the complex 
      interplay between genetic and environmental factors. It is important to identify 
      modifiable risk factors that may help to reduce the risk of diabetes. Data on 
      salt intake and the risk of type 2 diabetes are limited. The aim of this study 
      was to assess the relationship between adding salt to prepared meals and the risk 
      of type 2 diabetes. METHODS: In a case-control study, we included 234 cases, all 
      of whom were patients aged 35-86 years with a newly confirmed diagnosis of T2DM, 
      and 468 controls that were free of the disease. Cases and controls (ratio 1:2) 
      were matched by gender and age (+/-5 years). A questionnaire was used to collect 
      information on possible risk factors for diabetes. Adding salt to prepared meals 
      was assessed according to: Never, when there was not enough, or almost every time 
      without tasting. The odds ratios (OR), and 95% confidence intervals (CI) for type 
      2 diabetes was calculated using a conditional logistic regression. RESULTS: The 
      cases had a higher body mass index and a significantly lower education level 
      compared to the controls. Variables such as waist circumference, body mass index, 
      eating speed, smoking, family history of diabetes, arterial hypertension, plasma 
      triglycerides, educational level, occupational status, morning exercise, marital 
      status, daily urine sodium excretion, and daily energy intake were retained in 
      the models as confounders. After adjusting for possible confounders, an 
      approximately two-fold increased risk of type 2 diabetes was determined in 
      subjects who add salt to prepared meals when "it is not enough" or "almost every 
      time without tasting" (1.82; 95% CI 1.19-2.78; p = 0.006) compared with never 
      adding salt. CONCLUSION: Presented data suggest the possible relationship between 
      additional adding of salt to prepared meals and an increased risk of type 2 
      diabetes.
FAU - Radzeviciene, Lina
AU  - Radzeviciene L
AD  - Institute of Endocrinology, Medical Academy, Lithuanian University of Health 
      Sciences, Eiveniu 2, 50009 Kaunas, Lithuania. lina_radzeviciene@yahoo.com.
FAU - Ostrauskas, Rytas
AU  - Ostrauskas R
AD  - Institute of Endocrinology, Medical Academy, Lithuanian University of Health 
      Sciences, Eiveniu 2, 50009 Kaunas, Lithuania. rytas.ostrauskas@lsmuni.lt.
LA  - eng
PT  - Journal Article
DEP - 20170113
PL  - Switzerland
TA  - Nutrients
JT  - Nutrients
JID - 101521595
RN  - 0 (Sodium Chloride, Dietary)
RN  - 0 (Triglycerides)
SB  - IM
MH  - Adult
MH  - Aged
MH  - Aged, 80 and over
MH  - Blood Pressure
MH  - Body Mass Index
MH  - Case-Control Studies
MH  - Diabetes Mellitus, Type 2/*epidemiology
MH  - Exercise
MH  - Female
MH  - Humans
MH  - Logistic Models
MH  - Male
MH  - Meals
MH  - Middle Aged
MH  - Risk Factors
MH  - Sodium Chloride, Dietary/administration & dosage/*adverse effects
MH  - Surveys and Questionnaires
MH  - Triglycerides/blood
MH  - Waist Circumference
PMC - PMC5295111
OTO - NOTNLM
OT  - case-control study
OT  - risk factors
OT  - salt
OT  - salt intake
OT  - type 2 diabetes
COIS- The authors declare no conflicts of interest.
EDAT- 2017/01/19 06:00
MHDA- 2017/06/14 06:00
PMCR- 2017/01/01
CRDT- 2017/01/19 06:00
PHST- 2016/10/15 00:00 [received]
PHST- 2016/12/23 00:00 [revised]
PHST- 2017/01/10 00:00 [accepted]
PHST- 2017/01/19 06:00 [entrez]
PHST- 2017/01/19 06:00 [pubmed]
PHST- 2017/06/14 06:00 [medline]
PHST- 2017/01/01 00:00 [pmc-release]
AID - nu9010067 [pii]
AID - nutrients-09-00067 [pii]
AID - 10.3390/nu9010067 [doi]
PST - epublish
SO  - Nutrients. 2017 Jan 13;9(1):67. doi: 10.3390/nu9010067.