Study finds excessive salt consumption may raise stomach cancer risk

In the list of the most common types of cancer worldwide, stomach cancer is in fifth place. The risk of this tumor disease increases with age, but the latest statistics paint a worrying picture of an increase in adults under the age of 50. Risk factors include tobacco and alcohol consumption, overweight, and obesity.

The fact that a very salty diet increases the risk of stomach cancer has previously been proven in studies with Asian population groups, who frequently eat food preserved in salt, heavily salted fish, or extremely salty marinades and sauces.

Excessive salt intake can have several adverse effects on overall health. It can lead to high blood pressure, a major risk factor for heart disease and stroke. Additionally, too much salt can contribute to the development of kidney disease by putting strain on the kidneys and increasing the risk of kidney stones. Excess salt intake has also been linked to stomach cancer, osteoporosis, and cognitive decline.

"Our research shows the connection between the frequency of added salt and stomach cancer. With our study, we want to raise awareness of the negative effects of extremely high salt consumption and provide a basis for measures to prevent stomach cancer," summarises study leader Tilman Kühn.

In the study, researchers analyzed data from over 470,000 adults enrolled in the UK Biobank study, which included responses to questions about salt consumption frequency collected via questionnaire between 2006 and 2010. They compared these self-reported salt intake levels with actual salt excretion measured in urine samples and data from national cancer registries.

The study found that individuals who reported always or frequently adding salt to their food had a 39% higher risk of developing stomach cancer over an 11-year observation period compared to those who seldom or never added salt.

"Our results also stood up to the consideration of demographic, socioeconomic and lifestyle factors and were just as valid for prevailing comorbidities," says first author Selma Gicevic, emphasising the significance of the results.

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