Gastric cancer, also known as stomach cancer, is the fifth most common cancer globally and can be serious. It is related to various risk factors, including dietary choices. A recent study found that individuals who regularly added salt to 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 help lower the risk of gastric cancer, and individuals at a higher risk may benefit from seeking appropriate follow-up care to monitor their risk factors.
The study examined data from over 470,000 participants to understand how the frequency of adding salt to food related to cases of gastric cancer. Participants who always added salt to food were found to be at a higher risk for gastric cancer than those who rarely or never added salt. This study provides valuable information about the risk salt poses for gastric cancer in non-Asian populations, as most previous research in this area has been focused on Asian populations. Examining the frequency of added salt use at the table may serve as a simple indicator to monitor salt intake and related gastric cancer risk, aiding in public health messaging.
The study included 471,144 participants who completed baseline questionnaires to indicate how often they added salt to food at the table. Researchers also measured participants’ urinary sodium, creatinine, and potassium levels to estimate 24-hour urinary sodium excretion. They accounted for various covariates such as physical activity levels, age, education level, ethnicity, and alcohol use. Participants who always added salt to food were more likely to be smokers, have a high alcohol intake, and have a lower education level. During the 10.9-year median follow-up period, 640 cases of gastric cancer were documented, with participants who always added salt at a 41% higher risk for gastric cancer compared to those who never or rarely added salt.
While the study found that adding salt to food more often was associated with increased 24-hour urinary sodium levels, there was no significant association between 24-hour urinary sodium levels and gastric cancer. Further research is needed to explore the link between salt intake and gastric cancer risk among Western population groups, as most studies in this area have been conducted on Asian populations. It is important for individuals to be aware of the potential deleterious effects of excessive salt intake, which can also increase the risk of hypertension and cardiovascular disease.
Limitations of the study include the inability to prove that increased salt consumption causes gastric cancer. The reliance on participant reporting may not always yield accurate data, and there was incomplete data on salt intake from foods. The study’s results may not be generalizable to the wider population, and there is the potential for residual confounding. Future research can further explore gastric cancer subtypes and the impact of salt intake on different population groups. Overall, reducing salt intake is important not only for lowering the risk of gastric cancer but also for preventing other health issues such as high blood pressure and kidney problems.Individuals can work with a registered dietitian to develop personalized strategies to reduce salt intake, such as using spices to enhance flavors instead of salt and being mindful of their salt consumption habits.
