Adding salt to foods increases the risk of metabolic dysfunction-associated steatotic liver disease
A higher frequency of adding salt to foods is associated with increased MASLD risk. Reducing table salt use represents a simple, actionable strategy for disease prevention, particularly for genetically susceptible individuals.
Authors
- Qiong Wu (ORCID: https://orcid.org/0009-0002-8146-3199)
- Shujuan Lin (ORCID: https://orcid.org/0000-0002-5692-4697)
- Xujun Zhang (ORCID: https://orcid.org/0000-0002-1789-5926)
- Han Chen (ORCID: https://orcid.org/0009-0002-1405-044X)
Institutions
- Hangzhou Normal University (CN)
- Putian University (CN)
- Zhejiang University (CN)
Publication Details
- Journal
- Communications Medicine
- Published
- 2025-08-08
- DOI
- https://doi.org/10.1038/s43856-025-01074-4
- Citations
- 2
- Primary Topic
- Liver Disease Diagnosis and Treatment
- Type
- article
- Field-Weighted Citation Impact
- 2.71
Funders
- Natural Science Foundation of Fujian Province
- Hangzhou Normal University
- Putian University