A recent study found that individuals who regularly added salt to their food at the table had a 41% higher risk for gastric cancer compared to those who rarely or never added salt. Gastric cancer, also known as stomach cancer, is the fifth most common cancer worldwide and makes up about 1.5% of new cancer cases diagnosed annually in the United States. Doctors and experts are interested in identifying risk factors for gastric cancer so that people can seek high-quality care early. The study examined data from over 470,000 individuals to see how salt intake related to cases of gastric cancer. Participants who always added salt to their food were found to be at a higher risk for gastric cancer than those who rarely or never added salt, providing valuable information for public health messaging.
The study used data from the UK Biobank, including 471,144 participants, and participants were asked to indicate how often they added salt to food at the table on a baseline questionnaire. Researchers also measured participants’ urinary sodium, creatinine, and potassium levels to estimate 24-hour urinary sodium excretion. After a median follow-up period of 10.9 years, 640 cases of gastric cancer were documented among participants. Those who always added salt at the table were more likely to have high alcohol intake, be past or current smokers, and have a lower education level. While a positive correlation was found between the frequency of adding salt and daily sodium intake levels, a significant association between 24-hour urinary sodium levels and gastric cancer was not found.
Anton Bilchik, surgical oncologist and director of the Gastrointestinal and Hepatobiliary Program at Providence Saint John’s Cancer Institute, noted that excessive salt intake is associated with a higher risk of developing gastric cancer. Higher salt intake has been associated with a higher risk for gastric cancer in Asian studies, and more research is needed in Western population groups. Gastric cancer is a serious condition that is one of the most common cancers in Asian countries. Still, screening measures are emphasized more in Asian countries than in Western countries, with different patterns of cancer presentation based on geographical regions.
While this study adds to the growing body of evidence linking salt intake to gastric cancer risk, it has several limitations. The study cannot prove that increased salt consumption causes gastric cancer, and reliance on participant-reported data may not always be accurate. Additionally, the UK Biobank may not fully represent the general population, limiting the generalizability of the findings. The researchers used estimation methods to measure 24-hour urinary sodium levels, which may not accurately reflect actual levels. Future research could focus on examining the effect of possible modifiers and investigating gastric cancer subtypes more closely.
Reducing salt intake not only helps lower the risk of gastric cancer but also reduces the risk of high blood pressure and kidney problems associated with excessive sodium consumption. People can work with dietitians to develop individualized strategies for reducing salt intake, such as tasting food before adding salt and using spices to enhance flavor instead of salt. Being conscious of salt consumption habits and gradually reducing salt intake can help individuals reduce their overall salt intake and potentially lower their risk of gastric cancer. With further research and public health messaging, individuals can make informed choices to reduce their risk of developing gastric cancer.
