A groundbreaking study by MedUni Vienna reveals a significant link between high salt consumption and stomach cancer in Europe. This adds to existing evidence from Asia, where salt-heavy diets have long been associated with this deadly disease.
The study, recently published in Gastric Cancer, analyzed data from over 470,000 participants in the UK Biobank cohort. Researchers examined responses to a key question: “How often do you add salt to your food?”
Comparing these answers with urine salt levels and national cancer registry data, the study found a startling result. People who always or frequently added this white matter to their meals had a 39% higher chance of developing stomach cancer. This is compared to those who rarely used salt at the table.
Lead researcher Selma Kronsteiner-Gicevic emphasized the findings remained consistent even after considering demographic, socioeconomic, lifestyle factors, and pre-existing health conditions.
A RISING CONCERN IN EUROPE
Stomach cancer ranks fifth among the most common cancers globally. Recent statistics show an alarming rise in cases among adults under 50 years old.
This mirrors trends in Asia, where salt-preserved foods, heavily salted fish, and salty sauces are dietary staples. In Europe, the study highlights a growing problem linked to discretionary use, reflecting broader dietary habits.
WHY DOES SALT INCREASE STOMACH CANCER RISK?
Excess salt damages the stomach lining, creating a favorable environment for inflammation and infections like Helicobacter pylori, a known carcinogen. It also exacerbates oxidative stress, which can lead to DNA damage and tumor growth.
The study’s findings reinforce previous evidence from Asian populations and underline the importance of limiting its consumption globally.
BROADER RISK FACTORS FOR STOMACH CANCER
Stomach cancer has multiple risk factors beyond consumption, including:
- Tobacco use: Smoking increases the likelihood of developing stomach tumors.
- Alcohol consumption: Regular alcohol intake raises the risk.
- Obesity: Excess body weight contributes to chronic inflammation and hormonal imbalances.
- Infections: Helicobacter pylori remains a primary contributor to stomach cancer.
The combination of these risk factors with high salt intake compounds the danger, making dietary adjustments a key preventive measure.
HOW TO REDUCE SALT CONSUMPTION
Minimizing salt use is essential to lower cancer risk and improve overall health. Here are practical tips:
- Limit table salt: Avoid adding salt to meals after cooking.
- Choose low-sodium options: Opt for reduced-salt versions of processed foods.
- Flavor with herbs and spices: Use natural seasonings like garlic, lemon, and herbs.
- Read food labels: Check for sodium content in packaged products.
- Reduce processed foods: Canned, cured, and pickled items often contain excessive salt.
RAISING AWARENESS FOR PREVENTION
“Our study highlights the urgent need to address the impact of high salt consumption,” said study leader Tilman Kühn. By understanding these risks, individuals can make informed choices to protect their health.
The findings provide a foundation for public health initiatives. These initiatives aim to reduce its intake. They also focus on educating the public about its dangers.
The link between high consumption and stomach cancer is no longer confined to Asia. MedUni Vienna’s study underscores its relevance in Europe, revealing a stark 39% increase in risk for frequent salt users.
With stomach cancer rates rising among younger populations, now is the time for action. By reducing salt intake and adopting healthier habits, we can work toward preventing this deadly disease.
Your health is in your hands—small changes today can lead to a healthier tomorrow.
