Golledge J, Moxon J V, Jones R E, Hankey G J, Yeap B B, Flicker L, Norman P E
Professor Jonathan Golledge, Director, The Vascular Biology Unit, Queensland Research Centre for Peripheral Vascular Disease, School of Medicine and Dentistry, School of Medicine and Dentistry, James Cook University Townsville, QLD, Australia 4811, Fax +61 7 4433 1401 Telephone +61 7 4433 1417, Email:
J Nutr Health Aging. 2015 Oct;19(8):805-11. doi: 10.1007/s12603-015-0483-2.
The effect of dietary salt intake on important population outcomes such as mortality is controversial. The aim of this study was to examine the association between the dietary habit of adding salt to food and mortality in older men. Design, participants, setting and measurements: A risk factor questionnaire which contained a question about the dietary habit of adding salt to food was completed by 11742 community recruited older men between 1996 and 1999. The men were followed by means of the Western Australia Data Linkage System until November 30th 2010. Deaths due to cardiovascular diseases and cancers were identified using ICD-10 codes in the ranges I00-I99 and C00-D48, respectively. The association between the frequencies of adding salt to food and mortality was assessed using Kaplan Meier estimates and Cox proportional hazard analysis.
Median follow-up for survivors was 12.5 years (inter-quartile range 8.3-13.2 years). A total of 5399 deaths occurred of which the primary cause registered was cancer and cardiovascular disease in 1962 (36.3%) and 1835 (34.0%) men, respectively. The reported frequency of adding salt to food was strongly positively associated with all-cause (p<0.001), cancer-related (p<0.001) but not cardiovascular-related (p=0.649) mortality. Men reporting adding salt to their food always had a 1.12-fold (95% CI 1.05-1.20, p<0.001) and a 1.20-fold (95% CI 1.07-1.34, p=0.001) increased risk of all-cause and cancer-related mortality, respectively, after adjusting for other risk factors. Men reporting adding salt to their food sometimes had a 1.16-fold (95% CI 1.04-1.29, p=0.007) increased risk of cancer-related mortality after adjusting for other risk factors.
A history of adding salt to food is associated with increased cancer-related mortality in older men.
饮食中盐的摄入量对死亡率等重要人群健康指标的影响存在争议。本研究旨在探讨老年男性在食物中加盐的饮食习惯与死亡率之间的关联。设计、参与者、研究地点及测量方法：1996年至1999年期间，11742名社区招募的老年男性完成了一份包含关于在食物中加盐饮食习惯问题的风险因素问卷。通过西澳大利亚数据链接系统对这些男性进行随访，直至2010年11月30日。分别使用国际疾病分类第十版（ICD - 10）编码I00 - I99和C00 - D48确定心血管疾病和癌症导致的死亡。使用Kaplan Meier估计值和Cox比例风险分析评估在食物中加盐的频率与死亡率之间的关联。
幸存者的中位随访时间为12.5年（四分位间距8.3 - 13.2年）。共发生5399例死亡，其中登记的主要死因分别为癌症和心血管疾病，1962例（36.3%）男性死于癌症，1835例（34.0%）男性死于心血管疾病。报告的在食物中加盐的频率与全因死亡率（p<0.001）、癌症相关死亡率（p<0.001）呈强正相关，但与心血管疾病相关死亡率无关（p = 0.649）。在调整其他风险因素后，报告总是在食物中加盐的男性全因死亡率和癌症相关死亡率分别增加1.12倍（95%置信区间1.05 - 1.20，p<0.001）和1.20倍（95%置信区间1.07 - 1.34，p = 0.001）。在调整其他风险因素后，报告有时在食物中加盐的男性癌症相关死亡率增加1.16倍（95%置信区间1.04 - 1.29，p = 0.007）。
在食物中加盐的历史与老年男性癌症相关死亡率增加有关。
