Gastric cancer is a serious condition that is the fifth most common cancer worldwide. Research has shown that dietary choices, specifically salt intake, can influence the risk of developing gastric cancer. A recent study found that individuals who regularly added salt to their food at the table had a 41% higher risk of developing gastric cancer compared to those who rarely or never added salt. Reducing salt intake can be a simple way to lower the risk of gastric cancer, and those at a higher risk may benefit from seeking appropriate follow-up care.
The study, published in Gastric Cancer, analyzed data from over 470,000 participants to examine how the frequency of adding salt to food correlated with cases of gastric cancer. Participants who reported always adding salt to food were found to be at a higher risk for gastric cancer compared to those who rarely or never added salt. This study adds to the existing research on the relationship between salt intake and gastric cancer in non-Asian populations, as most studies in this area have focused on Asian populations.
The researchers utilized data from the UK Biobank, which included baseline questionnaires from participants on their salt intake habits. The study excluded participants with missing data or pre-existing cancer and kidney disease. During a median follow-up period of 10.9 years, 640 cases of gastric cancer were documented among participants. Those who reported always adding salt at the table had a 41% higher risk of gastric cancer compared to those who rarely or never added salt, even after adjusting for various covariates.
While the study found a positive correlation between the frequency of adding salt and daily sodium intake levels, there was no significant association between 24-hour urinary sodium levels and gastric cancer risk. The results suggest that monitoring salt intake by assessing the frequency of added salt at the table may be a simple way to identify individuals at risk for gastric cancer. It is important for individuals to be aware of the potential risks of excessive salt intake and work towards reducing their overall salt consumption to improve their health outcomes.
Gastric cancer risk is influenced by various factors, including smoking, age, obesity, and family history. While higher salt intake has been associated with increased risk for gastric cancer in Asian populations, there is limited research on Western population groups. Future studies could explore the impact of salt intake on gastric cancer risk in more diverse populations and focus on different gastric cancer subtypes to enhance understanding of the disease.
In conclusion, excess salt intake has been linked to an increased risk of gastric cancer, highlighting the importance of making informed choices regarding salt consumption. Limiting salt intake can also help lower the risk of high blood pressure and kidney problems. Working with a registered dietitian to develop individualized strategies for reducing salt intake can be beneficial. Educating individuals about healthier alternatives to salt, such as using spices to enhance flavor, can help them make positive changes to their dietary habits and overall health.
