Adding salt to food at table as an indicator of gastric cancer risk among adults: a prospective study.

ABSTRACT:

Background

While dietary salt intake has been linked with gastric cancer risk in Asian studies, findings from Western populations are sparse and limited to case-control studies. Our aim was to evaluate the frequency of adding salt to food at table in relation to gastric cancer risk among UK adults.

Methods

We evaluated associations between the frequency of adding salt to food and the risk of gastric cancer in the UK Biobank (N = 471,144) using multivariable Cox regression. Frequency of adding salt to food was obtained from a touchscreen questionnaire completed at baseline (2006-2010). 24-h urinary sodium excretion was estimated using INTERSALT formulae. Cancer incidence was obtained by linkage to national cancer registries.

Results

During a median follow-up period of

SUBMITTER: Kronsteiner-Gicevic S 

PROVIDER: S-EPMC11193689 | biostudies-literature | 2024 Jul

REPOSITORIES: biostudies-literature