Background: To assess the associations between no table salt and hypertension or stroke.
Methods: The data of 15,352 subjects were collected from National Health and Nutrition Examination Survey (NHANES) database. All subjects were divided into no hypertension or stroke group (n = 10,894), hypertension group (n = 5888), stroke group (n = 164) and hypertension and stroke group (n = 511). Univariate and multivariate logistic regression analysis was used to measure the associations of salt type used with hypertension and stroke and co-variables were respectively adjusted in different models.
Results: After adjusting age and gender, other salt intake was associated with 1.88-fold risk of hypertension (OR = 1.88, 95%CI: 1.44-2.46) and no table salt was associated with 1.30-fold risk of hypertension (OR = 1.30, 95%CI: 1.15-1.47). After adjusting age, gender, race, BMI, PIR, marital status, CVDs, whether doctors' told them to reduce salt, and diabetes, the risk of hypertension was 1.23-fold increase in no table salt group (OR = 1.23, 95%CI: 1.04-1.46). After the adjustment of age and gender, the risk of hypertension and stroke was 3.33-fold increase (OR = 3.33, 95%CI: 2.12-5.32) in other salt intake group and 1.43-fold increase (OR = 1.43, 95%CI:1.17-1.74) in no table salt group.
Conclusion: Other salt intake or no table salt were associated with a higher risk of hypertension or hypertension and stroke.
Keywords: Association; Hypertension; Salt; Stroke; Unsaturated fatty acid.
© 2022. The Author(s).