Salt Processed Food and Gastric Cancer in a Chinese Population

Abstract

To investigate the association between salt processed food and gastric cancer, a hospital based case-control study was conducted in a high risk area of China. One hundred and seven newly diagnosed cases with histological confirmation of gastric cancer and 209 controls were recruited. Information on dietary intake was collected with a validated food frequency questionnaire. Unconditional logistic regression was applied to estimate the odds ratios with adjustment for other potential confounders. Comparing the high intake group with never consumption of salt processed foods, salted meat, pickled vegetables and preserved vegetables were significantly associated with increased risk of gastric cancer. Meanwhile, salt taste preference in diet showed a dose-response relationship with gastric cancer. Our results suggest that consumption of salted meat, pickled and preserved vegetables, are positively associated with gastric cancer. Reduction of salt and salt processed food in diets might be one practical measure to preventing gastric cancer.

Diet and Cancer Risk in the Korean Population: A Meta-analysis

“…As expected, salt intake was a strong cause of gastric cancer in summary estimates, and Kimchi also showed a strong positive association. Pickled and preserved vegetables were significantly associated with gastric and esophageal cancer in studies conducted in other Asian countries (Jakszyn and González, 2006;Jiang, 2013;Kim et al, 2010;Lin et al, 2014). It is probably because of the salt, but also because of N-Nitrosodimethylamine (Chikan et al, 2012).…”

Red and processed meat consumption and gastric cancer risk: a systematic review and meta-analysis

“…However, the associations between red and processed meat consumption and GC risk have remained inconclusive. Some studies have shown positive associations [6, 7] but others have provided null results [8, 9]. Additionally, there was insufficient evidence for subtype of GC (GCA: gastric cardia adenocarcinoma and GNCA: gastric non-cardiac adenocarcinoma).…”

Evaluation of salt content of acid tvorogs

“…Długotrwałe nadmierne spożywanie soli kuchennej sprzyja rozwojowi m.in. chorób układu krą-żenia [11,12] i raka żołądka [13,14]. Zmniejszenie spożycia soli kuchennej jest ważnym działaniem na rzecz poprawy zdrowia publicznego [15].…”

“…Twarogi kwasowe są produktami o małej wartości energetycznej (98-156 kcal/100 g), bogatymi w pełnowartościowe i łatwo trawione białko (15,(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)8 g/100 g) oraz będącymi dobrym źródłem wapnia, fosforu, cynku, witaminy B 2 i B 12 . Produkty te zawierają również lekkostrawny tłuszcz mlekowy, laktozę, kwas mlekowy [18,19].…”