Salt intake and gastric cancer risk according to Helicobacter pylori infection, smoking, tumour site and histological type

• Type: Article in International Scientific Journal
• Date: 2011

Authors

peleteiro, b (Author) FMUP; Lopes C (Author) FMUP; Figueiredo C (Author) FMUP; Lunet N (Author) FMUP

Journal

Title: British Journal of Cancer

Vol. 104

Pages: 198-207

ISSN: 0007-0920

Publisher: Springer Nature

Indexing

ISI Web of Knowledge - 91 Citations

Scopus - 104 Citations

Other information

Authenticus ID: P-002-VWV

DOI: 10.1038/sj.bjc.6605993

Abstract (EN): BACKGROUND: Although salt intake is considered a probable risk factor for gastric cancer, relevant studies have provided heterogeneous results, and the magnitude of the association has not been accurately quantified. METHODS: To quantify gastric cancer risk in relation to dietary salt exposure according to Helicobacter pylori infection status and virulence, smoking, tumour site, and histological type, we evaluated 422 gastric cancer cases and 649 community controls. Salt exposure was estimated in the year before the onset of symptoms through: sodium intake (estimated by a food frequency questionnaire (FFQ)); main food items/groups contributing to dietary sodium intake; visual analogical scale for salt intake preference; use of table salt; and duration of refrigerator ownership. RESULTS: Comparing subjects with the highest with those with the lowest salt exposure (3rd vs 1st third), sodium intake (OR = 2.01, 95% CI: 1.16-3.46), consumption of food items with high contribution to sodium intake (OR = 2.54, 95% CI: 1.56-4.14) and salt intake evaluated by visual analogical scale (OR = 1.83, 95% CI: 1.28-2.63) were associated with an increased gastric cancer risk. Subjects owning a refrigerator for >50 years had a lower risk for gastric cancer (OR = 0.28, 95% CI: 0.14-0.57). These associations were observed regardless of H. pylori infection status and virulence, smoking, tumour site or histological type. CONCLUSION: Our results support the view that salt intake is an important dietary risk factor for gastric cancer, and confirms the evidence of no differences in risk according to H. pylori infection and virulence, smoking, tumour site and histological type. British Journal of Cancer (2011) 104, 198-207. doi: 10.1038/sj.bjc.6605993 www.bjcancer.com Published online 16 November 2010 (C) 2011 Cancer Research UK

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 10