为了填补长期膳食钠摄入量与 2 型糖尿病 (T2D) 之间关系的知识空白，我们评估了在食物中添加盐的频率（评估长期钠摄入量的替代指标）与事件之间的关联T2D 风险。对来自英国生物银行（2006 年 3 月 13 日至 2010 年 10 月 10 日）的总共 402,982 名参与者进行了分析，这些参与者在基线时没有糖尿病、慢性肾病、癌症或心血管疾病，并且已完成添加盐的信息。这项研究。在平均 11.9 年的随访期间，记录了 13,120 例 T2D 病例。与“从不/很少”在食物中添加盐的参与者相比，调整后的 HR 分别为 1.11（95% CI，1.06 至 1.15）、1.18（95% CI，1.12 至 1.24）和 1.28（95% CI，1.20 至 1.37） ）分别跨越“有时”、“通常”和“总是”组（P-趋势<.001）。我们没有发现在食物中加盐的频率与基线高血压状况以及其他 T2D 发生风险的协变量之间存在显着的相互作用。观察到的正相关部分由体重指数、腰臀比和 C 反应蛋白介导，显着介导效应分别为 33.8%、39.9% 和 8.6%。体重指数的显着中介作用很大程度上是由身体脂肪量而不是身体去脂质量驱动的。我们的研究结果首次表明，在食物中添加盐的频率较高，这是一个人长期健康状况的替代标志盐味偏好和摄入量与较高的 T2D 风险相关。版权所有 © 2023 作者。由爱思唯尔公司出版。保留所有权利。

To fill the knowledge gap of the relation between long-term dietary sodium intake and type 2 diabetes (T2D), we evaluate the association between the frequency of adding salt to foods, a surrogate marker for evaluating the long-term sodium intake, and incident T2D risk.A total of 402,982 participants from UK Biobank (March 13, 2006 - October 10, 2010) who were free of diabetes, chronic kidney disease, cancer, or cardiovascular disease at baseline, and had completed information on adding salt were analyzed in this study.During a median of 11.9 years of follow-up, 13,120 incident cases of T2D were documented. Compared with participants who "never/rarely" added salt to foods, the adjusted HRs were 1.11 (95% CI, 1.06 to 1.15), 1.18 (95% CI, 1.12 to 1.24), and 1.28 (95% CI, 1.20 to 1.37) across the groups of "sometimes," "usually," and "always," respectively (P-trend<.001). We did not find significant interactions between the frequency of adding salt to foods and baseline hypertension status and other covariates on the risk of incident T2D. The observed positive association was partly mediated by body mass index, waist to hip ratio, and C-reactive protein, with a significant mediation effect of 33.8%, 39.9%, and 8.6%, respectively. The significant mediation effect of body mass index was largely driven by the body fat mass rather than the body fat-free mass.Our findings for the first time indicate that higher frequency of adding salt to foods, a surrogate marker for a person's long-term salt taste preference and intake, is associated with a higher T2D risk.Copyright © 2023 The Authors. Published by Elsevier Inc. All rights reserved.