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The association between dietary intake of sodium, potassium, and Na:K ratio with the risk of NAFLD: A case–control study among Iranian adults
Ammar Salehi-sahlabadi1, Elham Mirfazli2, Farshad Teymoori3, Sajjad Roosta4, Amin Mokari1, Mina Azadi5, Azita Hekmatdoost6
1 Department of Clinical Nutrition Student, Research Committee, and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2 School of Medicine, Ardabil University of Medical Sciences, Ardabil, Iran
3 Nutrition and Endocrine Research Center, Research Institute for Endocrine Science, Shahid Beheshti University of Medical Sciences; Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
4 Student Research Committee, School of Health and Nutrition, Lorestan University of Medical Sciences, Khorramabad, Iran
5 Nutrition and Endocrine Research Center, Research Institute for Endocrine Science, Shahid Beheshti University of Medical Sciences, Tehran, Iran
6 Department of Clinical Nutrition and Dietetics, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology, Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Correspondence Address:
Azita Hekmatdoost
Department of Clinical Nutrition and Dietetics,Faculty of Nutrition and Food Technology, NationalNutrition and Food Technology, Research Institute,Shahid Beheshti University of Medical Sciences, Tehran
Iran
 Source of Support: None, Conflict of Interest: None  | Check |
DOI: 10.4103/ijpvm.IJPVM_343_20
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Backgrounds: Dietary sodium (Na) and potassium (K) relationship with chronic disease has drawn more attention recently. Epidemiological studies reported controversial findings about high salt and Na diets with the risk of nonalcoholic fatty liver disease (NAFLD) and studies about the association between K and NAFLD are scare. Present study aimed to examine the associations between dietary intake of Na, K, and Na:K ratio with the risk of NAFLD. Methods: We analyzed data from a case–control study of 225 patients with NAFLD cases and 450 controls. Dietary intake of Na and K measured using a validated 168 item food frequency questionnaire. Adjusted logistic regression models were used to report odds ratio (OR) 95% confidence interval (CI) of NAFLD across tertiles of Na, K, and Na:K ratio. Results: The mean ± standard deviation of age and body mass index of participants (47% female) were 38.1 ± 8.8 years and 26.8 ± 4.3 Kg/m2. In the age- and sex-adjusted model, there was any significant association between Na, K, and Na: K ratio with the risk of NAFLD. In the final adjusted model, the OR (95%CI) of the highest vs the lowest tertiles of K, Na, and Na:K was 0.39 (0.19–0.80), 0.71 (0.40–1.25), and 1.10 (0.61–1.97), respectively. Conclusion: The present study indicates that higher dietary K was related to lower odds of NAFLD; however, there was no association between dietary Na and Na: K ratio with odds of NAFLD.
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