Regular salt use linked to 41% higher gastric cancer risk, study finds

In a recent study published in Gastric Cancer, researchers found that individuals who always add salt to food were at a higher risk for gastric cancer than individuals who rarely or never added salt.

Gastric cancer — also known as stomach cancer — is the fifth most common cancer in the world. Many factors contribute to the risk for gastric cancer, including smoking, increased age, obesity, and family history.

Previous studies have indicated that regular consumption of salt is associated with an increased risk of gastric cancer. The high sodium content in table salt has been linked to the development of gastric cancer due to its potential to damage the lining of the stomach and promote inflammation. Excessive salt intake can lead to the formation of carcinogenic compounds in the stomach, increasing the risk of cancerous growth.

In the study, researchers utilized data from the UK Biobank, incorporating 471,144 participants in their analysis. These participants completed baseline questionnaires detailing their frequency of adding salt to food, excluding salt used during cooking. Additionally, researchers measured urinary sodium, creatinine, and potassium levels to estimate 24-hour urinary sodium excretion. Covariates such as physical activity levels, age, alcohol use, red meat consumption, and fruit and vegetable intake were accounted for in the analysis. The median follow-up period with participants lasted 10.9 years.

The study found that during the follow-up period, 640 cases of gastric cancer were documented among participants. Researchers observed that individuals who consistently added salt to food faced a 41% higher risk of gastric cancer compared to those who seldom or never did so. While there was an association between more frequent salt addition and increased 24-hour urinary sodium levels, researchers found no significant link between 24-hour urinary sodium levels and gastric cancer.

The findings suggested that examining the frequency of added salt use at the table may be a simple way to assist in identifying individuals with high salt intake who may, in turn, be at risk for gastric cancer.

“Excessive salt intake has long been linked to hypertension and cardiovascular disease. Now, emerging evidence from this study suggests that routine consumption of salt with meals may also heighten the risk of developing gastric cancer. Given the well-established health risks associated with salt, it's crucial for people to recognize and limit their intake to mitigate potential harm,” said Anton Bilchik, chief of medicine, and Director of the Gastrointestinal and Hepatobiliary Program at Providence Saint John’s Cancer Institute.

Reference: Kronsteiner-Gicevic, S., Thompson, A.S., Gaggl, M. et al. Adding salt to food at table as an indicator of gastric cancer risk among adults: a prospective study. Gastric Cancer (2024). https://doi.org/10.1007/s10120-024-01502-9