Gastric cancer is a serious condition that is related to several risk factors, including dietary choices. A recent study found that individuals who regularly added salt at the table had a 41% higher risk for 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. Gastric cancer is the fifth most common cancer worldwide, though it is less common in the United States. Identifying risk factors for gastric cancer is crucial for early detection and high-quality care.
The study, published in Gastric Cancer, examined data from over 470,000 individuals to determine how the frequency of adding salt to food correlated with cases of gastric cancer. Participants who always added salt at the table were found to be at a higher risk for gastric cancer compared to those who rarely or never added salt. This study contributes to existing research on the link between salt intake and gastric cancer, particularly in non-Asian populations, as most previous studies have focused on Asian populations. Researchers suggest that monitoring the frequency of adding salt to foods could help identify individuals with high salt intake and increased risk for gastric cancer.
The study utilized data from the UK Biobank, including 471,144 participants, and collected information on salt intake, urinary sodium levels, BMI, and other factors. While participants who always added salt were more likely to have higher urinary sodium levels, there was no significant association between urinary sodium levels and gastric cancer. The results indicate that examining the frequency of added salt use at the table could serve as a simple indicator of salt intake and risk for gastric cancer. Dr. Anton Bilchik, a surgical oncologist, emphasized the importance of understanding the association between salt intake and gastric cancer, especially in Western countries.
Various factors contribute to an individual’s risk for gastric cancer, including smoking, age, obesity, and family history. Higher salt intake has been linked to a greater risk for gastric cancer in Asian studies, but research among Western populations is limited. Dr. Bilchik highlighted the differences in gastric cancer presentation between Western and Asian countries, emphasizing the importance of early screening in Asian populations due to a higher incidence of the disease. While this study provides valuable insights, there are limitations including a reliance on participant reporting and incomplete data on salt intake in foods.
Limiting salt intake is crucial not only for reducing the risk of gastric cancer but also for preventing other health issues such as high blood pressure and kidney problems. Working with a registered dietitian can help individuals develop personalized strategies to reduce their salt intake. Registered dietitian Karen Z. Berg recommends tasting food before adding salt, using spices instead of salt for flavor, and gradually reducing salt intake to avoid developing a preference for salty foods. Future research can explore the link between salt intake and gastric cancer risk further and focus on specific gastric cancer subtypes.
