Vita gazette – Scientific research has revealed that adding excessive salt to meals significantly increases the risk of stomach cancer. A study suggests that common condiments may increase the risk of stomach cancer by 40%.

According to a new study published in the journal Gastric Cancer, it was noted that people who added salt were 41 per cent more likely to develop stomach cancer than those who did not add salt.

470 thousand people were analysed

Researchers from the Medical University of Vienna in Austria analysed data collected from more than 470,000 adults across the UK between 2006 and 2010.

Participants were asked, “How often do you add salt to your food?” Several questions were asked, and They then compared the survey answers to the salt levels detected in the urine of cancer patients.

Possibility of getting cancer

Researchers found that people who often or always added salt to their meals were 39 per cent more likely to develop stomach cancer over 11 years than those who added little or no salt.

“Our results remained valid when demographic, socioeconomic and lifestyle factors were considered and were equally valid for common comorbidities,” Kronsteiner-Gicevic said.

However, this increase accounts for 40 per cent of the already relatively small risk.

Conclusions

The study found that salt addition to foods on the table increases the risk of stomach cancer among UK adults. Individuals who constantly incorporated salt in their diets showed a 41.0% higher chance of acquiring stomach cancer compared to those who seldom or never added salt.

The researchers also discovered a favourable dose-response relationship between spot urine sodium levels and 24-hour sodium excretion in urine.

However, considering 24-hour urine salt as an exposure revealed no relationship with stomach cancer risk. After eliminating stomach cancer cases diagnosed in the initial follow-up year, these associations were slightly more robust and indicated reverse causation. 

The findings are consistent with previous meta-analytical research of prospective trials reporting higher stomach cancer risks among Asian communities consuming a lot of salt, pickled foods, salted seafood, and processed meat.

Further research with larger sample sizes is required to evaluate possible variations across cancer subtypes and improve the quantification of the association between salt intake and stomach cancer risk.

This study confirms other studies that have found a link between high salt consumption and stomach cancer in Asian countries where saltier foods are commonly consumed.

Stomach cancer is the fifth most common type of cancer and the third leading cause of cancer-related deaths.

Other risk factors include Helicobacter pylori infection, age, smoking, chronic gastroenteritis, and obesity.