- A new study shows that adding table salt to your food may increase your risk of stomach cancer.
- Researchers found that participants who “always” added salt to food had a 41% higher risk of developing stomach cancer compared to those who “never/rarely” added salt.
- Experts explain their findings and what you should do to reduce your risk of stomach cancer.
You may want to think twice before picking up that salt shaker. Previous research has shown that adding salt to your food can lead to a shorter life expectancy. Now researchers have found that adding delicious spices to your plate can increase your risk of stomach cancer by 41%.
A published study Gastric cancer Data from 471,144 people in the UK Biobank were used to determine how salt consumption affects the risk of stomach cancer. Participants reported the frequency with which they added salt to food at the table, and 24-hour urine sodium levels were estimated as follows: INTERSALT formulas. During an average follow-up of 10.9 years, 640 cases of gastric cancer were recorded.
Researchers found that people who “always” added salt to foods (note: the study does not provide frequency figures here) had a 41% higher risk of developing stomach cancer compared to those who “never/rarely” added salt. There was also a strong correlation between 24-hour sodium levels and how often people added salt to foods. However, researchers did not find a strong association between estimated 24-hour urine sodium levels and stomach cancer risk.
The study suggests that always adding salt to food at the table is associated with a higher risk of stomach cancer. Andrew Boxer, MDgastroenterologist with Gastroenterology Associates of New Jersey.
Studies have linked salt intake to an increased risk of stomach cancer, but the mechanism of why this occurs is unclear. Austin Chiang, MDGastroenterologist and chief medical officer of endoscopy at Medtronic. “Some of them are salt [leads to] higher rates of H. pylori bacterial infection, [which occurs when Helicobacter pylori (H. pylori) bacteria infect your stomach, which then can lead to ulcers and eventually cancer].” Another possibility, he explains, is that some salty foods may have other properties associated with increased cancer risk.
Dr. Boxer also notes that the relationship between salt intake and stomach cancer may be due to: inflammation. “Continuous exposure to high levels of salt can lead to sustained inflammatory responses and oxidative stress in the body.” [stomach lining].” He explains that this chronic inflammatory environment promotes genetic mutations that are critical in the development of gastric cancer.
But salt isn’t always bad, and it’s not the only condition that can be associated with stomach cancer. Dr. Chiang says the most common risk factors for stomach cancer are H. pylori bacterial infection, smoking, alcohol use, obesity and a family history of stomach cancer. “There are also underlying diseases that can predispose individuals to stomach cancer, such as chronic atrophic gastritis, which is a type of long-term inflammation of the stomach lining,” he notes. Dr. Boxer also points out that diets high in salt, as well as meal plans lacking fresh fruits and vegetables that provide protective antioxidants and vitamins, further increase your risk of stomach cancer.
But all hope is not lost; Dr. Chiang says some risk factors may change. “Avoiding smoking and alcohol use and eating a balanced, varied, high fiber diet “It may help reduce a person’s risk of stomach cancer.” He recommends informing your doctor of any history of stomach cancer in your family so that they can recommend appropriate tests if necessary. Dr. Boxer agrees and notes that reducing salty, smoked, processed and canned foods that contain nitrates and nitrites may also reduce your risk of stomach cancer.
Underline
Dr. This study found an association between those who reported “always adding salt” to their diets to have higher rates of stomach cancer compared to those who reported “never/rarely” adding salt to their foods, Chiang says. “However, this finding is only an association and causality has not been established,” he notes, meaning we don’t know for sure whether salt causes stomach cancer. Dr. Boxer adds that further studies, especially involving different populations, are needed to clarify the relationship between salt intake and stomach cancer risk.
If you’re craving salty foods, some studies suggest salt substitutelike containing potassium chloride and sodium chlorideIt can reduce your risk of some serious health problems such as: heart attack and stroke. So if you still desire for salt Consider switching at mealtime.
Madeleine, Prevention‘s associate editor has a background in health writing from her experiences as an editorial assistant at WebMD and her personal research in college. He graduated from the University of Michigan with a degree in biopsychology, cognition and neuroscience and helps strategize for global success. Prevention‘s social media platforms.