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Genetically, Dietary Sodium Intake Is Causally Associated with Salt-Sensitive Hypertension Risk in a Community-Based Cohort Study: a Mendelian Randomization Approach
Preference for salty foods may make an individual highly likely to become hypertensive.
This study set out to unravel the high salt diet-hypertension puzzle. The study population included 15,034 Korean adult men and women who provided information about their dietary habits and health.
Researchers found a strong connection between high dietary ingestion of salty foods and increased risk of hypertension. This study affirmed that indulgence in salty foods may propel an individual on the path that lead to the development of hypertension.
Research Summary Information
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2020
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Seongmun Jeong, Jae-Yoon Kim, Youngbum Cho, Sang Baek Koh, Namshin Kim, Jung Ran Choi
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Genome Editing Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon, South Korea. Department of Bioinformatics, KRIBB School of Bioscience, Korea University of Science and Technology (UST), Daejeon, South Korea. Department of Preventive Medicine, Yonsei University Wonju College of Medicine, Wonju, South Korea. Institute of Genomic Cohort, Yonsei University Wonju College of Medicine, Wonju, South Korea. Genome Editing Research Center, Korea Research Institute of Bioscience and Biotechnology, Daejeon, South Korea. n@rna.kr. Department of Bioinformatics, KRIBB School of Bioscience, Korea University of Science and Technology (UST), Daejeon, South Korea. n@rna.kr. Institute of Genomic Cohort, Yonsei University Wonju College of Medicine, Wonju, South Korea. christinae@yonsei.ac.kr.
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No, Free full text of study was not found.
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