Park Yoon Jung, Yang Pil-Sung, Park Bo Eun, Park Jong Sung, Jang Eunsun, Kim Daehoon, Kim Hong Nyun, Kim Namkyun, Lee Jang Hoon, Cho Yongkeun, Sung Jung-Hoon, Joung Boyoung
Division of Cardiology, Department of Internal Medicine, Kyungpook National University Chilgok Hospital, 41404 Daegu, Republic of Korea.
Department of Internal Medicine, School of Medicine, Kyungpook National University, 41944 Daegu, Republic of Korea.
Rev Cardiovasc Med. 2024 Sep 19;25(9):332. doi: 10.31083/j.rcm2509332. eCollection 2024 Sep.
High sodium and low potassium consumption are related to hypertension and cardiovascular disease. We aimed to determine the relationship between the frequency of salt addition and potassium consumption with the risk of new-onset atrial fibrillation (AF).
Our study used the UK Biobank cohort, which included over 500,000 individuals enrolled from the United Kingdom between 2006 and 2010. This study involved 416,868 participants who filled out the dietary recall regarding the frequency of salt addition.
During follow-up, 19,164 (4.6%) developed AF. The incidence of new-onset AF was increased based on the frequency of salt addition (never/rarely 3.83; always 4.72 per 1000 person-years). Compared with the group that never/rarely added salt, those adding salt always were at significantly higher risk of incident AF after adjusting for multiple variables (hazard ratio (HR) 1.15; 95% confidence interval (CI) 1.06-1.24), and additional adjustment of dietary and total energy consumption (HR 1.37; 95% CI 1.08-1.73). In the subgroup analysis, the risk of AF incident according to the frequency of salt addition significantly increased in low urine potassium levels compared to high ( for interaction = 0.046). In the subgroup analysis for AF patients, higher salt addition frequency was related to increased all-cause mortality.
Our study demonstrated that adding salt to foods more frequently increases the risk of incident AF, even after adjusting for dietary and total energy consumption. In the high urine potassium group, the impact of high sodium consumption on incident AF was attenuated.
高钠和低钾摄入与高血压及心血管疾病相关。我们旨在确定添加盐的频率和钾摄入与新发心房颤动（AF）风险之间的关系。
我们的研究使用了英国生物银行队列，其中包括2006年至2010年间从英国招募的50多万人。本研究涉及416,868名填写了关于添加盐频率的饮食回忆问卷的参与者。
在随访期间，19,164人（4.6%）发生了AF。新发AF的发病率随添加盐的频率增加而升高（从不/很少添加盐组为每1000人年3.83例；总是添加盐组为每1000人年4.72例）。与从不/很少添加盐的组相比，在调整多个变量后，总是添加盐的人群发生AF的风险显著更高（风险比（HR）1.15；95%置信区间（CI）1.06 - 1.24），进一步调整饮食和总能量消耗后（HR 1.37；95% CI 1.08 - 1.73）。在亚组分析中，与高尿钾水平相比，低尿钾水平时根据添加盐频率发生AF的风险显著增加（交互作用P = 0.046）。在AF患者的亚组分析中，更高的添加盐频率与全因死亡率增加相关。
我们的研究表明，即使在调整饮食和总能量消耗后，更频繁地在食物中加盐也会增加发生AF的风险。在高尿钾组中，高钠摄入对新发AF的影响减弱。
