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The Journal of Nutrition, Health & Aging

Adding salt to foods, genetic susceptibility, and risk of incident osteoporosis

By Xukun Luo, Jiayin Li, Hongxuan Chen, Show 2 more authorsJian Zhou
Fig. 1. Joint association of the frequency of adding salt to foods and osteoporosis genetic risk score with incident osteoporosis.
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Fig. 1. Joint association of the frequency of adding salt to foods and osteoporosis genetic risk score with incident osteoporosis.Joint association of the frequency of adding salt to foods and osteoporosis genetic risk score with incident osteoporosis.Luo et al.
Cohort study of 491,428 peoplePopulations

14.7 years, dose-response, declared no competing interests

Paper

The paper

Xukun Luo, Jiayin Li, Hongxuan Chen, Show 2 more authorsJian Zhou

Second Xiangya Hospital of Central South University

The Journal of Nutrition, Health & Aging, 5 Sep 2026

doi.org/10.1016/j.jnha.2026.100973PubMed 42700476

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