Adding salt to foods increases the risk of metabolic dysfunction-associated steatotic liver disease.

In the fully adjusted model, compared to those who never/rarely added salt to foods, participants who always added salt showed a trend toward higher FIB-4 scores (β = 0.37, 95% CI: 0.03–0.70), although this did not reach statistical significance for the continuous outcome.

also in 53,322 other papers