title: Adding Salt to Meals as a Risk Factor of Type 2 Diabetes Mellitus: A Case-Control Study.
abstract: OBJECTIVE
  Type 2 diabetes mellitus (T2DM) is thought to arise from the complex interplay between genetic and environmental factors. It is important to identify modifiable risk factors that may help to reduce the risk of diabetes. Data on salt intake and the risk of type 2 diabetes are limited. The aim of this study was to assess the relationship between adding salt to prepared meals and the risk of type 2 diabetes.
  
  
  METHODS
  In a case-control study, we included 234 cases, all of whom were patients aged 35-86 years with a newly confirmed diagnosis of T2DM, and 468 controls that were free of the disease. Cases and controls (ratio 1:2) were matched by gender and age (±5 years). A questionnaire was used to collect information on possible risk factors for diabetes. Adding salt to prepared meals was assessed according to: Never, when there was not enough, or almost every time without tasting. The odds ratios (OR), and 95% confidence intervals (CI) for type 2 diabetes was calculated using a conditional logistic regression.
  
  
  RESULTS
  The cases had a higher body mass index and a significantly lower education level compared to the controls. Variables such as waist circumference, body mass index, eating speed, smoking, family history of diabetes, arterial hypertension, plasma triglycerides, educational level, occupational status, morning exercise, marital status, daily urine sodium excretion, and daily energy intake were retained in the models as confounders. After adjusting for possible confounders, an approximately two-fold increased risk of type 2 diabetes was determined in subjects who add salt to prepared meals when "it is not enough" or "almost every time without tasting" (1.82; 95% CI 1.19-2.78;p= 0.006) compared with never adding salt.
  
  
  CONCLUSIONS
  Presented data suggest the possible relationship between additional adding of salt to prepared meals and an increased risk of type 2 diabetes.
authors.affiliation: Institute of Endocrinology, Medical Academy, Lithuanian University of Health Sciences, Eiveniu 2, 50009 Kaunas, Lithuania. lina_radzeviciene@yahoo.com.
authors.forename: Lina
authors.initials: L
authors.lastname: Radzeviciene
authors.affiliation: Institute of Endocrinology, Medical Academy, Lithuanian University of Health Sciences, Eiveniu 2, 50009 Kaunas, Lithuania. rytas.ostrauskas@lsmuni.lt.
authors.forename: Rytas
authors.initials: R
authors.lastname: Ostrauskas
mesh_terms: D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D001794:Blood Pressure; D015992:Body Mass Index; D016022:Case-Control Studies; D003924:Diabetes Mellitus, Type 2 / Q000453:epidemiology*; D015444:Exercise; D005260:Female; D006801:Humans; D016015:Logistic Models; D008297:Male; D062407:Meals; D008875:Middle Aged; D012307:Risk Factors; D017673:Sodium Chloride, Dietary / Q000008:administration & dosage / Q000009:adverse effects*; D011795:Surveys and Questionnaires; D014280:Triglycerides / Q000097:blood; D055105:Waist Circumference
chemical_list: D017673:Sodium Chloride, Dietary; D014280:Triglycerides
keywords: case–control study; risk factors; salt; salt intake; type 2 diabetes