Endocrine Abstracts

Introduction: Type 2 diabetes appears to involve interaction between susceptible genetic backgrounds and environmental factors. It is important to identify modifiable risk factors that may help reduce the risk of type 2 diabetes. Data on salt intake and the risk of type 2 diabetes are limited. The aim of the study was to assess the relationship between adding salt to prepared meal and the risk of type 2 diabetes mellitus.

Methods: A case–control study included 234 cases with a newly confirmed diagnosis of type 2 diabetes mellitus during the one whole year and 468 controls which were free of the disease. Cases and controls (ratio 1:2) were matched by gender and age (±5 years). A specifically designed questionnaire was used to collect information on possible risk factors of type 2 diabetes. Anthropometrical measurements were made according to World Health Organization recommendations. The odds ratios (OR), and 95% CI for type 2 diabetes were calculated by a conditional logistic regression.

Results: The cases had higher BMI and significantly lower education level, compared to the controls. Variables such as family history of diabetes, education, BMI, waist circumference, morning exercise, eating speed, cigarette smoking, arterial hypertension, plasma triglycerides, occupational and marital statuses were retained in the models as confounders because their inclusion changed the value of the OR by more than 5% in any exposure category. After adjusting for possible confounders about two-fold increased risk of type 2 diabetes mellitus was determined in those subjects whose adding salt to prepared meal when it is not enough or almost every time without tasting (1.82; 95% CI 1.19–2.78; P=0.006) vs subjects whose never adding salt to prepared meal.

Conclusion: Our data support a possible relationship between adding salt to prepared meal and the increased risk of type 2 diabetes mellitus.