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Frequency of Adding Salt to Foods, Genetic Susceptibility, and Incident Type 2 Diabetes: A Prospective Cohort Study

Yimin Zhao1,2, Yueying Li2, Zhenhuang Zhuang2

  • 1Institute of Sports Medicine, Peking University Third Hospital, Peking University, Beijing 100191, China.

The Journal of Clinical Endocrinology and Metabolism
|September 27, 2023
PubMed
Abstract

Keywords:
adding salt to foodscohort studygene-diet interactiongenetic susceptibilitytype 2 diabetes

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