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Salt-preserved foods and risk of gastric cancer.

Frequent consumers of salty foods may have a high tendency to develop stomach cancer.

This study investigated the correlation between the consumption of salt and salt-preserved foods and the risk of gastric cancer. Using dietary questionnaires, researchers assessed the salt intake of 1,516 subjects. The gastric cancer odds ratio of each participant in this study was also determined.

Researchers discovered that generous intake of salt and salt-preserved foods, such as salted mushrooms, fish, and meat, increased gastric cancer development risk. The findings of this study show that consistent consumption of salty food may increase an individual’s odds of developing cancerous cells in the stomach.

Research Summary Information

  • 2006
  • Strumylaite L, Zickute J, Dudzevicius J, Dregval L.
  • Laboratory for Environmental Health Research, Institute for Biomedical Research, Kaunas University of Medicine, Kaunas, Lithuania. loretas@kmu.lt
  • No, Free full text of study was not found.
  • No. Source of funding disclosure not found
  • No. Potential conflicts disclosure not found
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