Salt's harsh reality: A rising culprit in stomach cancer cases
The most common seasoning worldwide is linked to a significant number of stomach cancer cases – according to the findings of the Medical University of Vienna. After examining data from nearly half a million individuals, researchers are convinced that the risk of developing stomach cancer escalates with increased salt intake.
This association between salt consumption and stomach cancer isn't a recent discovery – it's been recognized for quite some time, with past research mainly targeting Asian populations. However, the team from the Medical University of Vienna chose to focus on the incidence of stomach cancer among Europeans.
Their findings are clear: individuals who frequently – based on their own admission – add extra salt to their meals have a roughly 40 percent greater chance of developing stomach cancer compared to those who refrain from doing so.
This assertion is supported by examining information from over 470,000 British citizens gathered through the UK-Biobank research endeavour since 2006. An observation period spanning 11 years they have indicated that the risk of stomach cancer is reduced by 39 percent in individuals who avoid salting their food entirely.
Selma Kronsteiner-Gicevic, a co-author of the study, noted that the observed link remained valid even after accounting for demographic and socio-economic factors and lifestyle influences.
Stomach cancer ranks as the fifth most prevalent cancer globally, with its likelihood increasing after the age of 50. However, there has been a rise in diagnoses among younger individuals as well. Other risk elements, such as type 2 diabetes or infection with the Helicobacter pylori bacteria, are believed to contribute. Yet, according to the researchers, a primary culprit is a diet excessively high in salt, as the study’s leader, Tilman Kühn concluded.
