Adding salt to foods and hazard of premature mortality
Hao Ma, Qiaochu Xue, Xuan Wang, Xiang Li, Oscar H. Franco, Yanping Li +3 more
European Heart Journal
Abstract
Our findings indicate that higher frequency of adding salt to foods is associated with a higher hazard of all-cause premature mortality and lower life expectancy.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
compound_effect100% confidence
adding salt to foods is associated with higher hazard of all-cause premature mortality and lower life expectancy
“higher frequency of adding salt to foods is associated with a higher hazard of all-cause premature mortality and lower life expectancy.”
Concepts
MedicineHazardHazard ratio