Cohort Study | Adding salt to foods linked to increased risk of cardiovascular disease.

Adding Salt to Foods and Risk of Cardiovascular Disease – Journal of the American College of Cardiology (link to abstract – $ for full-text)

News Release: Shaking less salt on your food at the table could reduce heart disease risk – American College of Cardiology

Commentaries:

Adding Salt to Food and Risk of Cardiovascular Disease – American College of Cardiology

Lower Frequency of Adding Salt to Food Linked to Lower CVD Risk – HealthDay