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In Asian countries, where salty foods are popular, the incidence of stomach cancer is much higher compared to other countries. The association between this disease and salt intake has long been established in these regions. However, Western studies on this topic have been limited to isolated cases.
To bridge this gap, researchers from the University of Vienna and Queen’s University Belfast embarked on a study. Leveraging data from almost half a million individuals, they assessed the relationship between the frequency of salt addition to meals and the risk of developing stomach cancer among adults in the United Kingdom. Their analysis was published in the specialized journal “Stomach Cancer.”
Stomach Cancer Afflicts Younger Individuals
Stomach cancer is most prevalent in Asia, followed by Eastern Europe and Latin America. In 2020, approximately 800 thousand people worldwide succumbed to this disease. The risk of this type of oncological condition increases with age, with men being more frequently affected than women. Other risk factors include alcohol and tobacco use, infection with the bacterium Helicobacter pylori (H. pylori), obesity, and consumption of overly salty foods.
Recently, there has been a shift in the demographics impacted by stomach cancer. There is an increasing number of individuals under the age of 50 diagnosed with this condition. Furthermore, its incidence is not confined solely to Eastern countries.
Despite extensive research into the salt’s role in the risk of cancer, the evidence remains inconclusive, authors believe. The most studies have been conducted in Asia, they explain. Plus, there are challenges associated with accurately measuring salt intake.
Do You Add Salt to Your Food?
Due to these complexities, researchers chose salt addition to prepared food as the marker of consumption. After all, this likely indicates that an individual consumes a significant amount of salt.
For their analysis, scientists utilized data from over 470 thousand participants from the UK Biobank, a large-scale cohort study of adults in the United Kingdom. The survey was conducted from 2006 to 2010. Participants were asked: “Do you add salt to your food?” with response options including “never/rarely,” “sometimes,” “usually,” “always,” and “prefer not to answer.” Salt added during cooking was not considered; only salt added at the table.
Demographic data, lifestyle and harmful habit information, as well as anthropometric data and H. pylori infection status, were collected from all participants. Additionally, participants periodically provided urine samples to determine sodium and potassium levels. Information on stomach cancer was obtained by contacting national cancer registries.
Excess Salt and the Threat of Stomach Cancer
Over nearly 11 years of observation, 640 cases of stomach cancer were registered among 471,144 participants. Researchers found that participants who always added salt to their food at the table had a 41% higher risk of developing stomach cancer compared to those who did so rarely or never.
These results align with the findings of a recent meta-analysis of prospective studies. They demonstrate a higher risk of stomach cancer among Asian populations with high consumption of salt, salty fish, pickled products, and processed meats. Additionally, according to Selma Kronsteiner-Gicevic, the first author of the study, scientists have identified a link between salt addition frequency and stomach cancer in Western countries.
Our results also stood up to the consideration of demographic, socioeconomic and lifestyle factors and were just as valid for prevailing comorbidities.
Selma Kronsteiner-Gicevic, Department of Nutritional Sciences, University of Vienna, Austria
Adding salt increased sodium in urine, which was noticeable long before cancer symptoms appeared. According to the researchers, if individuals reduced salt intake at this stage, the disease could potentially be avoided. The authors emphasize the need for further research on salt and stomach cancer, especially among non-Asian populations. These studies should be based on repeated 24-hour measurements of sodium in urine to better quantify the relationship between sodium intake and stomach cancer risk.
Salt Recommendation and Other Dangers of Excessive Consumption
The World Health Organization (WHO) recommends a daily salt intake of 5 grams (2000 mg of sodium), which is slightly less than a teaspoon. However, the estimated global consumption is around 10.78 grams per day, equal to 4310 mg of sodium, which is indeed too much sodium. Primarily, this excessive intake leads to elevated blood pressure (hypertension), posing a threat not only of stomach cancer.
Hypertension increases the risk of cardiovascular diseases, including heart attacks and strokes, as well as osteoporosis and kidney diseases. Estimates suggest that 1.89 million deaths per year are associated with excessive sodium consumption. Approximately 2.5 grams of salt contains around 1000 mg of sodium.
