Association between frequency of adding salt to foods and risk of hearing loss: A population-based cohort study using UK Biobank data
Frequent addition of salt to food was associated with an increased risk of incident hearing loss in a dose-dependent manner. These findings suggest that salt intake may be a modifiable risk factor for hearing loss and implicate systemic inflammation as a potential biological pathway.
Authors
- Incheol Seo (ORCID: https://orcid.org/0000-0002-3271-381X)
- Da Jung Jung (ORCID: https://orcid.org/0000-0001-6178-6113)
- Young-Ji Han (ORCID: https://orcid.org/0000-0002-1060-5084)
- Kyu-Yup Lee
Institutions
- Kyungpook National University Hospital (KR)
- Kyungpook National University (KR)
Publication Details
- Journal
- The journal of nutrition health & aging
- Published
- 2025-08-26
- DOI
- https://doi.org/10.1016/j.jnha.2025.100663
- Citations
- 1
- Primary Topic
- Noise Effects and Management
- Type
- article
- Field-Weighted Citation Impact
- 3.12
Funders
- Ministry of Health and Welfare
- Korea Health Industry Development Institute