A statistical association between food and disease or health is created by asking people how much of something they consume and then matching it up to the diseases. If statistical significance can be found, a paper is written on the observational study but there is obviously a high risk of bad data when people are asked to recall how much of anything they have. And if an epidemiologist has a goal in advance, it is easy to create statistical significance and highlight a risk that experts would dismiss.
A new paper says that the recent stalling of salt reduction programmes in the UK will eat…
