by - Adding table salt to your food may increase your risk of stomach cancer, a new study shows.
- Researchers found that participants who “always” added salt to food had a 41% higher risk of stomach cancer compared to those who “never/rarely” added salt.
- Experts explain the results and what to do to reduce your risk of stomach cancer.
You might want to think twice before picking up that salt shaker. Previous research has shown that adding salt to your food it may lead to a shorter life expectancy. Now, researchers have found that adding a tasty condiment to your plate can increase the risk of developing stomach cancer by 41%.
A study published in Gastric Cancer used data from 471,144 people in the UK Biobank to find out what effect salt consumption had on the risk of stomach cancer. Participants reported frequency of adding salt to food at the table and 24-hour urine sodium levels were assessed using INTERSALT formulas. Over a mean follow-up period of 10.9 years, 640 cases of gastric cancer were recorded.
Researchers found that those who “always” added salt to food (note, the study did not provide frequency numbers here) had a 41% higher risk of developing gastric cancer compared to those who salt “never / rarely”. There was also a strong correlation between 24-hour sodium levels and how often people added salt to food. However, researchers found no strong association between estimated 24-hour urine sodium levels and gastric cancer risk.
The study suggests that adding salt to food at the table is always associated with a higher risk of gastric cancer, explains Andrew Boxer, MDgastroenterologist Gastroenterology Associates of New Jersey.
Studies have shown a link between salt intake and an increased risk of gastric cancer, but the mechanism of why this happens is not clear, says Austin Chiang, MD, a gastroenterologist and chief medical officer of endoscopy at Medtronic. “Some have recommended that 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 would be that certain fatty foods have other properties associated with an increased risk of cancer, he explains.
Dr. Boxer also notes that the relationship between salt intake and stomach cancer may be due to inflammation. “Continuous exposure to high salt levels can lead to persistent inflammatory responses and oxidative stress [stomach lining].” This chronic inflammatory environment promotes genetic mutations that are critical in the development of gastric cancer, he explains.
But salt is not always bad, and it is not the only element that may be correlated with stomach cancer. The most common risk factors for gastric cancer include H. pylori bacterial infection, smoking, alcohol use, obesity, and a family history of gastric cancer, says Dr. Chiang. “There are also underlying diseases that can put people at risk of gastric cancer such as chronic atrophic gastritis, a type of long-term inflammation of the lining of the stomach,” he notes. Dr. Boxer also points out that meal plans deficient in fresh fruits and vegetables, which provide antioxidants and protective vitamins, increase your risk of gastric cancer, as do diets heavy in salt.
But all hope is not lost; some risk factors could be modified, says Dr. Chiang. “Avoid smoking and alcohol use, and eat a balanced, varied diet, high fiber diet help reduce the risk of stomach cancer.” By mentioning any family history of stomach cancer to your doctor, they can also recommend appropriate tests if needed, he advises. Dr Boxer agrees and notes that cutting back on fatty, smoked, cured and preserved foods containing nitrates and nitrites may also lower your risk of stomach cancer.
The bottom line
In this study, those who reported “always adding salt” to their diet were associated with higher rates of gastric cancer compared to those who reported “never/rarely” adding salt with their food, says Dr Chiang. “However, this finding is only an association and causation could not be established,” he says, meaning we do not know for sure whether salt causes stomach cancer. More studies are needed, especially those that include different populations, to clarify the link between salt intake and gastric cancer risk, says Dr. Boxer.
If you crave briny foods, some studies show that adding a salt substitutelike one containing potassium chloride and sodium chlorideyou may reduce your risk of some serious health issues, for example heart attack and stroke. So if you still salt craving at mealtimes, consider making the switch.
Madeleine, Preventionassistant editor, she has a history of health writing from her experience as an editorial assistant at WebMD, and from her personal research at the university. She graduated from the University of Michigan with a degree in biology, cognition, and neuroscience—and helps strategize for success across the country. Preventionand social media platforms.
