Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project
Purpose Previous studies show that consuming foods preserved by salting increases the risk of gastric cancer, while results on the association between total salt or added salt and gastric cancer are less consistent and vary with the exposure considered. This study aimed to quantify the association b...
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| Published in | Cancer causes & control Vol. 33; no. 5; pp. 779 - 791 |
|---|---|
| Main Authors | , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Cham
Springer International Publishing
01.05.2022
Springer Nature B.V |
| Subjects | |
| Online Access | Get full text |
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| Abstract | Purpose
Previous studies show that consuming foods preserved by salting increases the risk of gastric cancer, while results on the association between total salt or added salt and gastric cancer are less consistent and vary with the exposure considered. This study aimed to quantify the association between dietary salt exposure and gastric cancer, using an individual participant data meta-analysis of studies participating in the Stomach cancer Pooling (StoP) Project.
Methods
Data from 25 studies (10,283 cases and 24,643 controls) from the StoP Project with information on salt taste preference (tasteless, normal, salty), use of table salt (never, sometimes, always), total sodium intake (tertiles of grams/day), and high-salt and salt-preserved foods intake (tertiles of grams/day) were used. A two-stage approach based on random-effects models was used to pool study-specific adjusted (sex, age, and gastric cancer risk factors) odds ratios (aORs), and the corresponding 95% confidence intervals (95% CI).
Results
Gastric cancer risk was higher for salty taste preference (aOR 1.59, 95% CI 1.25–2.03), always using table salt (aOR 1.33, 95% CI 1.16–1.54), and for the highest tertile of high-salt and salt-preserved foods intake (aOR 1.24, 95% CI 1.01–1.51)
vs.
the lowest tertile. No significant association was observed for the highest
vs.
the lowest tertile of total sodium intake (aOR 1.08, 95% CI 0.82–1.43). The results obtained were consistent across anatomic sites, strata of
Helicobacter pylori
infection, and sociodemographic, lifestyle and study characteristics.
Conclusion
Salty taste preference, always using table salt, and a greater high-salt and salt-preserved foods intake increased the risk of gastric cancer, though the association was less robust with total sodium intake. |
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| AbstractList | Previous studies show that consuming foods preserved by salting increases the risk of gastric cancer, while results on the association between total salt or added salt and gastric cancer are less consistent and vary with the exposure considered. This study aimed to quantify the association between dietary salt exposure and gastric cancer, using an individual participant data meta-analysis of studies participating in the Stomach cancer Pooling (StoP) Project.
Data from 25 studies (10,283 cases and 24,643 controls) from the StoP Project with information on salt taste preference (tasteless, normal, salty), use of table salt (never, sometimes, always), total sodium intake (tertiles of grams/day), and high-salt and salt-preserved foods intake (tertiles of grams/day) were used. A two-stage approach based on random-effects models was used to pool study-specific adjusted (sex, age, and gastric cancer risk factors) odds ratios (aORs), and the corresponding 95% confidence intervals (95% CI).
Gastric cancer risk was higher for salty taste preference (aOR 1.59, 95% CI 1.25-2.03), always using table salt (aOR 1.33, 95% CI 1.16-1.54), and for the highest tertile of high-salt and salt-preserved foods intake (aOR 1.24, 95% CI 1.01-1.51) vs. the lowest tertile. No significant association was observed for the highest vs. the lowest tertile of total sodium intake (aOR 1.08, 95% CI 0.82-1.43). The results obtained were consistent across anatomic sites, strata of Helicobacter pylori infection, and sociodemographic, lifestyle and study characteristics.
Salty taste preference, always using table salt, and a greater high-salt and salt-preserved foods intake increased the risk of gastric cancer, though the association was less robust with total sodium intake. PurposePrevious studies show that consuming foods preserved by salting increases the risk of gastric cancer, while results on the association between total salt or added salt and gastric cancer are less consistent and vary with the exposure considered. This study aimed to quantify the association between dietary salt exposure and gastric cancer, using an individual participant data meta-analysis of studies participating in the Stomach cancer Pooling (StoP) Project.MethodsData from 25 studies (10,283 cases and 24,643 controls) from the StoP Project with information on salt taste preference (tasteless, normal, salty), use of table salt (never, sometimes, always), total sodium intake (tertiles of grams/day), and high-salt and salt-preserved foods intake (tertiles of grams/day) were used. A two-stage approach based on random-effects models was used to pool study-specific adjusted (sex, age, and gastric cancer risk factors) odds ratios (aORs), and the corresponding 95% confidence intervals (95% CI).ResultsGastric cancer risk was higher for salty taste preference (aOR 1.59, 95% CI 1.25–2.03), always using table salt (aOR 1.33, 95% CI 1.16–1.54), and for the highest tertile of high-salt and salt-preserved foods intake (aOR 1.24, 95% CI 1.01–1.51) vs. the lowest tertile. No significant association was observed for the highest vs. the lowest tertile of total sodium intake (aOR 1.08, 95% CI 0.82–1.43). The results obtained were consistent across anatomic sites, strata of Helicobacter pylori infection, and sociodemographic, lifestyle and study characteristics.ConclusionSalty taste preference, always using table salt, and a greater high-salt and salt-preserved foods intake increased the risk of gastric cancer, though the association was less robust with total sodium intake. Previous studies show that consuming foods preserved by salting increases the risk of gastric cancer, while results on the association between total salt or added salt and gastric cancer are less consistent and vary with the exposure considered. This study aimed to quantify the association between dietary salt exposure and gastric cancer, using an individual participant data meta-analysis of studies participating in the Stomach cancer Pooling (StoP) Project.PURPOSEPrevious studies show that consuming foods preserved by salting increases the risk of gastric cancer, while results on the association between total salt or added salt and gastric cancer are less consistent and vary with the exposure considered. This study aimed to quantify the association between dietary salt exposure and gastric cancer, using an individual participant data meta-analysis of studies participating in the Stomach cancer Pooling (StoP) Project.Data from 25 studies (10,283 cases and 24,643 controls) from the StoP Project with information on salt taste preference (tasteless, normal, salty), use of table salt (never, sometimes, always), total sodium intake (tertiles of grams/day), and high-salt and salt-preserved foods intake (tertiles of grams/day) were used. A two-stage approach based on random-effects models was used to pool study-specific adjusted (sex, age, and gastric cancer risk factors) odds ratios (aORs), and the corresponding 95% confidence intervals (95% CI).METHODSData from 25 studies (10,283 cases and 24,643 controls) from the StoP Project with information on salt taste preference (tasteless, normal, salty), use of table salt (never, sometimes, always), total sodium intake (tertiles of grams/day), and high-salt and salt-preserved foods intake (tertiles of grams/day) were used. A two-stage approach based on random-effects models was used to pool study-specific adjusted (sex, age, and gastric cancer risk factors) odds ratios (aORs), and the corresponding 95% confidence intervals (95% CI).Gastric cancer risk was higher for salty taste preference (aOR 1.59, 95% CI 1.25-2.03), always using table salt (aOR 1.33, 95% CI 1.16-1.54), and for the highest tertile of high-salt and salt-preserved foods intake (aOR 1.24, 95% CI 1.01-1.51) vs. the lowest tertile. No significant association was observed for the highest vs. the lowest tertile of total sodium intake (aOR 1.08, 95% CI 0.82-1.43). The results obtained were consistent across anatomic sites, strata of Helicobacter pylori infection, and sociodemographic, lifestyle and study characteristics.RESULTSGastric cancer risk was higher for salty taste preference (aOR 1.59, 95% CI 1.25-2.03), always using table salt (aOR 1.33, 95% CI 1.16-1.54), and for the highest tertile of high-salt and salt-preserved foods intake (aOR 1.24, 95% CI 1.01-1.51) vs. the lowest tertile. No significant association was observed for the highest vs. the lowest tertile of total sodium intake (aOR 1.08, 95% CI 0.82-1.43). The results obtained were consistent across anatomic sites, strata of Helicobacter pylori infection, and sociodemographic, lifestyle and study characteristics.Salty taste preference, always using table salt, and a greater high-salt and salt-preserved foods intake increased the risk of gastric cancer, though the association was less robust with total sodium intake.CONCLUSIONSalty taste preference, always using table salt, and a greater high-salt and salt-preserved foods intake increased the risk of gastric cancer, though the association was less robust with total sodium intake. Purpose Previous studies show that consuming foods preserved by salting increases the risk of gastric cancer, while results on the association between total salt or added salt and gastric cancer are less consistent and vary with the exposure considered. This study aimed to quantify the association between dietary salt exposure and gastric cancer, using an individual participant data meta-analysis of studies participating in the Stomach cancer Pooling (StoP) Project. Methods Data from 25 studies (10,283 cases and 24,643 controls) from the StoP Project with information on salt taste preference (tasteless, normal, salty), use of table salt (never, sometimes, always), total sodium intake (tertiles of grams/day), and high-salt and salt-preserved foods intake (tertiles of grams/day) were used. A two-stage approach based on random-effects models was used to pool study-specific adjusted (sex, age, and gastric cancer risk factors) odds ratios (aORs), and the corresponding 95% confidence intervals (95% CI). Results Gastric cancer risk was higher for salty taste preference (aOR 1.59, 95% CI 1.25–2.03), always using table salt (aOR 1.33, 95% CI 1.16–1.54), and for the highest tertile of high-salt and salt-preserved foods intake (aOR 1.24, 95% CI 1.01–1.51) vs. the lowest tertile. No significant association was observed for the highest vs. the lowest tertile of total sodium intake (aOR 1.08, 95% CI 0.82–1.43). The results obtained were consistent across anatomic sites, strata of Helicobacter pylori infection, and sociodemographic, lifestyle and study characteristics. Conclusion Salty taste preference, always using table salt, and a greater high-salt and salt-preserved foods intake increased the risk of gastric cancer, though the association was less robust with total sodium intake. |
| Author | Zhang, Zuo-Feng Tsugane, Shoichiro Vanaclocha-Espi, Mercedes Costa, Adriana Hidaka, Akihisa Hamada, Gerson Shigueaki Curado, Maria Paula Pakseresht, Mohammadreza Albuquerque, Gabriela López-Cervantes, Malaquias Ward, Mary H. Johnson, Kenneth C. Liao, Linda M. Lagiou, Pagona Camargo, M. Constanza Moreno, Victor Boccia, Stefania Ferraroni, Monica Rabkin, Charles S. Lagiou, Areti Negri, Eva La Vecchia, Carlo Palli, Domenico Pelucchi, Claudio Mu, Lina Araújo, Natália de la Hera, Manoli García Hu, Jinfu Morais, Samantha Zaridze, David Sinha, Rashmi Maximovitch, Dmitry Boffetta, Paolo Lunet, Nuno Pourfarzi, Farhad Yu, Guo-Pei Hernández-Ramirez, Raúl Ulises Kurtz, Robert C. Bonzi, Rossella López-Carrillo, Lizbeth Malekzadeh, Reza Vioque, Jesus Pastorino, Roberta |
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| ContentType | Journal Article |
| Copyright | The Author(s), under exclusive licence to Springer Nature Switzerland AG 2022 2022. The Author(s), under exclusive licence to Springer Nature Switzerland AG. The Author(s), under exclusive licence to Springer Nature Switzerland AG 2022. |
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| Issue | 5 |
| Keywords | Consortium Sodium, Dietary Pooled analysis Sodium chloride Stomach neoplasms |
| Language | English |
| License | 2022. The Author(s), under exclusive licence to Springer Nature Switzerland AG. |
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| PublicationSubtitle | An International Journal of Studies of Cancer in Human Populations |
| PublicationTitle | Cancer causes & control |
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| References | HooiJKYLaiWYNgWKGlobal prevalence of Helicobacter pylori infection: systematic review and meta-analysisGastroenterology201710.1053/j.gastro.2017.04.022 ChenVWAbu-ElyazeedRRZavalaDERisk factors of gastric precancerous lesions in a high-risk Colombian population. ISalt Nutr Cancer199010.1080/01635589009514045 SetiawanVWZhangZFYuGPGSTP1 polymorphisms and gastric cancer in a high-risk Chinese populationCancer Causes Control200110.1023/a:1011261602940 SchatzkinASubarAFThompsonFEDesign and serendipity in establishing a large cohort with wide dietary intake distributions: the National Institutes of Health-American Association of Retired Persons Diet and Health StudyAm J Epidemiol200110.1093/aje/154.12.1119 Ladeiras-LopesRPereiraAKNogueiraASmoking and gastric cancer: systematic review and meta-analysis of cohort studiesCancer Causes Control200810.1007/s10552-008-9132-y ZaridzeDBorisovaEMaximovitchDChkhikvadzeVAlcohol consumption, smoking and risk of gastric cancer: case-control study from Moscow, RussiaCancer Causes Control200010.1023/a:1008907924938 LejaMCamargoMCPolakaIDetection of gastric atrophy by circulating pepsinogens: a comparison of three assaysHelicobacter201710.1111/hel.12393 DerakhshanMHMalekzadehRWatabeHCombination of gastric atrophy, reflux symptoms and histological subtype indicates two distinct aetiologies of gastric cardia cancerGut200810.1136/gut.2007.137364 MiftahussururMYamaokaYDiagnostic methods of Helicobacter pylori infection for epidemiological studies: critical importance of indirect test validationBiomed Res Int201610.1155/2016/4819423 PelucchiCLunetNBocciaSThe Stomach cancer Pooling (StoP) project: study design and presentationEur J Cancer Prev201510.1097/CEJ.0000000000000017 LunetNValbuenaCVieiraALFruit and vegetable consumption and gastric cancer by location and histological type: case-control and meta-analysisEur J Cancer Prev200710.1097/01.cej.0000236255.95769.22 Lopez-CarrilloLLopez-CervantesMRobles-DiazGCapsaicin consumption, Helicobacter pylori positivity and gastric cancer in MexicoInt J Cancer200310.1002/ijc.11195 NishimotoINHamadaGSKowalskiLPRisk factors for stomach cancer in Brazil (I): a case-control study among non-Japanese Brazilians in São PauloJpn J Clin Oncol200210.1093/jjco/hyf060 PourfarziFWhelanAKaldorJMalekzadehRThe role of diet and other environmental factors in the causation of gastric cancer in Iran–a population based studyInt J Cancer200910.1002/ijc.24499 La VecchiaCD'AvanzoBNegriEDecarliABenichouJAttributable risks for stomach cancer in northern ItalyInt J Cancer199510.1002/ijc.2910600603 Machida-MontaniASasazukiSInoueMAssociation of Helicobacter pylori infection and environmental factors in non-cardia gastric cancer in JapanGastric Cancer200410.1007/s10120-004-0268-5 De FeoESimoneBPersianiRA case-control study on the effect of Apolipoprotein E genotypes on gastric cancer risk and progressionBMC Cancer201210.1186/1471-2407-12-494 Mao Y, Hu J, Semenciw R, White K, Canadian Cancer Registries Epidemiology Research Group (2002) Active and passive smoking and the risk of stomach cancer, by subsite, in Canada. Eur J Cancer Prev. https://doi.org/10.1097/00008469-200202000-00005 FerroAPeleteiroBMalvezziMWorldwide trends in gastric cancer mortality (1980–2011), with predictions to 2015, and incidence by subtypeEur J Cancer201410.1016/j.ejca.2014.01.029 FangXWeiJHeXLandscape of dietary factors associated with risk of gastric cancer: a systematic review and dose-response meta-analysis of prospective cohort studiesEur J Cancer201510.1016/j.ejca.2015.09.010 PsaltopoulouTKyrozisAStathopoulosPTrichopoulosDVassilopoulosDTrichopoulouADiet, physical activity and cognitive impairment among elders: the EPIC-Greece cohort (European Prospective Investigation into Cancer and Nutrition)Public Health Nutr200810.1017/s1368980007001607 OrlandoEARebellatoAPSilvaJGSAndradeGCPalloneJALSodium in different processed and packaged foods: method validation and an estimative on the consumptionFood Res Int202010.1016/j.foodres.2019.108836 VohraJMarmotMGBauldLHiattRASocioeconomic position in childhood and cancer in adulthood: a rapid-reviewJ Epidemiol Community Health201610.1136/jech-2015-206274 SetiawanVWYuGPLuQYAllium vegetables and stomach cancer risk in ChinaAsian Pac J Cancer Prev20056387395 HarrisHHakanssonNOlofssonCJulinBAkessonAWolkAThe Swedish mammography cohort and the cohort of Swedish men: study design and characteristics of two population-based longitudinal cohortsOA Epidemiol201311610.13172/2053-079X-1-2-943 GeSFengXShenLWeiZZhuQSunJAssociation between habitual dietary salt intake and risk of gastric cancer: a systematic review of observational studiesGastroenterol Res Pract201210.1155/2012/808120 TakamuraKOkayamaMTakeshimaTInfluence of salty food preference on daily salt intake in primary careInt J Gen Med201410.2147/IJGM.S60997 WatiYAHamiedLIMartianaASofiatinYRoesliRMModerate correlation between high salt taste preference and high sodium intakeJ Hypertens201510.1097/01.hjh.0000469850.39188.7f RotaMAlicandroGPelucchiCEducation and gastric cancer risk: an individual participant data meta-analysis in the StoP project consortiumInt J Cancer202010.1002/ijc.32298 AhujaJKWasswa-KintuSHaytowitzDBSodium content of popular commercially processed and restaurant foods in the United StatesPrev Med Rep201510.1016/j.pmedr.2015.11.003 BhatSMarklundMHenryMEA Systematic review of the sources of dietary salt around the worldAdv Nutr202010.1093/advances/nmz134 ZhangZFKurtzRCKlimstraDSHelicobacter pylori infection on the risk of stomach cancer and chronic atrophic gastritisCancer Detect Prev199910.1046/j.1525-1500.1999.99041.x PowlesJFahimiSMichaRGlobal, regional and national sodium intakes in 1990 and 2010: a systematic analysis of 24 h urinary sodium excretion and dietary surveys worldwideBMJ Open201310.1136/bmjopen-2013-003733 UthmanOAJadidiEMoradiTSocioeconomic position and incidence of gastric cancer: a systematic review and meta-analysisJ Epidemiol Community Health201310.1136/jech-2012-201108 CadeJThompsonRBurleyVWarmDDevelopment, validation and utilisation of food-frequency questionnaires—a reviewPublic Health Nutr200210.1079/phn2001318 World Cancer Research Fund/American Institute for Cancer Research (2018) Continuous Update Project Expert Report: diet, nutrition, physical activity and stomach cancer BotterweckAAvan den BrandtPAGoldbohmRAA prospective cohort study on vegetable and fruit consumption and stomach cancer risk in The NetherlandsAm J Epidemiol199810.1093/oxfordjournals.aje.a009709 Lopez-CarrilloLHernandez AvilaMDubrowRChili pepper consumption and gastric cancer in Mexico: a case-control studyAm J Epidemiol199410.1093/oxfordjournals.aje.a116993 HamadaGSKowalskiLPNishimotoINRisk factors for stomach cancer in Brazil (II): a case-control study among Japanese Brazilians in São PauloJpn J Clin Oncol200210.1093/jjco/hyf061 McLeanRMMeasuring population sodium intake: a review of methodsNutrients201410.3390/nu6114651 FerlayJErvikMLamFGlobal cancer observatory: cancer today2020LyonInternational Agency for Research on Cancer PeleteiroBBastosAFerroALunetNPrevalence of Helicobacter pylori infection worldwide: a systematic review of studies with national coverageDig Dis Sci201410.1007/s10620-014-3063-0 AngTLFockKMClinical epidemiology of gastric cancerSingap Med J201410.11622/smedj.2014174 La VecchiaCNegriED'AvanzoBFranceschiSElectric refrigerator use and gastric cancer riskBr J Cancer199010.1038/bjc.1990.245 ShimJSShimSYChaHJKimJKimHCSocioeconomic characteristics and trends in the consumption of ultra-processed foods in Korea from 2010 to 2018Nutrients202110.3390/nu13041120 Smith-WarnerSASpiegelmanDRitzJMethods for pooling results of epidemiologic studies: the Pooling Project of Prospective Studies of Diet and CancerAm J Epidemiol200610.1093/aje/kwj127 BuiattiEPalliDDecarliAA case-control study of gastric cancer and diet in ItalyInt J Cancer198910.1002/ijc.2910440409 YeWEkstromAMHanssonLEBergstromRNyrenOTobacco, alcohol and the risk of gastric cancer by sub-site and histologic typeInt J Cancer199910.1002/(sici)1097-0215(19991008)83:2%3C223::aid-ijc13%3E3.0.co;2-m YanSGanYSongXAssociation between refrigerator use and the risk of gastric cancer: a systematic review and meta-analysis of observational studiesPLoS ONE201810.1371/journal.pone.0203120 WardMHSinhaRHeinemanEFRisk of adenocarcinoma of the stomach and esophagus with meat cooking method and doneness preferenceInt J Cancer199710.1002/(sici)1097-0215(19970328)71:1%3C14::aid-ijc4%3E3.0.co;2-6 World Health OrganizationGuideline: sodium intake for adults and children2012GenevaWorld Health Organization Castano-VinyalsGAragonesNPerez-GomezBPopulation-based multicase-control study in common tumors in Spain (MCC-Spain): rationale and study designGac Sanit201510.1016/j.gaceta.2014.12.003 MuLNLuQYYuSZGreen tea drinking and multigenetic index on the risk of stomach cancer in a Chinese populationInt J Cancer200510.1002/ijc.21137 WellsGSheaBO'ConnellDThe Newcastle-Ottawa Scale (NOS) for assessing the quality of nonrandomised studies in meta-analyses2013OttawaOttawa Hospital Research Institute PeleteiroBLa VecchiaCLunetNThe role of Helicobacter pylori infection in the web of gastric cancer causationEur J Cancer Prev201210.1097/CEJ.0b013e32834a7f66 SubarAFThompsonFEKipnisVComparative validation of the Block, Willett, and National Cancer Institute food frequency questionnaires: the Eating at America's Table StudyAm J Epidemiol200110.1093/aje/154.12.1089 LucenteforteEScitaVBosettiCBertuccioPNegriELa VecchiaCFood groups and alcoholic beverages and the risk of stomach cancer: a case-control study in ItalyNutr Cancer200810.1080/01635580802054512 DeandreaSFoschiRGaleoneCLa VecchiaCNegriEHuJIs temperature an effect modifier of the association between green tea intake and gastric cancer risk?Eur J Cancer Prev201010.1097/CEJ.0b013e328330eb1a SedgwickPMeta-analyses: heterogeneity and subgroup analysisBr J Cancer201310.1136/bmj.f4040 DerSimonianRLairdNMeta-analysis in clinical trialsControl Clin 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| References_xml | – reference: World Cancer Research Fund/American Institute for Cancer Research (2018) Continuous Update Project Expert Report: diet, nutrition, physical activity and stomach cancer – reference: Smith-WarnerSASpiegelmanDRitzJMethods for pooling results of epidemiologic studies: the Pooling Project of Prospective Studies of Diet and CancerAm J Epidemiol200610.1093/aje/kwj127 – reference: Mao Y, Hu J, Semenciw R, White K, Canadian Cancer Registries Epidemiology Research Group (2002) Active and passive smoking and the risk of stomach cancer, by subsite, in Canada. Eur J Cancer Prev. https://doi.org/10.1097/00008469-200202000-00005 – reference: ZhangZFKurtzRCKlimstraDSHelicobacter pylori infection on the risk of stomach cancer and chronic atrophic gastritisCancer Detect Prev199910.1046/j.1525-1500.1999.99041.x – reference: Castano-VinyalsGAragonesNPerez-GomezBPopulation-based multicase-control study in common tumors in Spain (MCC-Spain): rationale and study designGac Sanit201510.1016/j.gaceta.2014.12.003 – reference: BhatSMarklundMHenryMEA Systematic review of the sources of dietary salt around the worldAdv Nutr202010.1093/advances/nmz134 – reference: SubarAFThompsonFEKipnisVComparative validation of the Block, Willett, and National Cancer Institute food frequency questionnaires: the Eating at America's Table StudyAm J Epidemiol200110.1093/aje/154.12.1089 – reference: ZaridzeDBorisovaEMaximovitchDChkhikvadzeVAlcohol consumption, smoking and risk of gastric cancer: case-control study from Moscow, RussiaCancer Causes Control200010.1023/a:1008907924938 – reference: WellsGSheaBO'ConnellDThe Newcastle-Ottawa Scale (NOS) for assessing the quality of nonrandomised studies in meta-analyses2013OttawaOttawa Hospital Research Institute – reference: La VecchiaCD'AvanzoBNegriEDecarliABenichouJAttributable risks for stomach cancer in northern ItalyInt J Cancer199510.1002/ijc.2910600603 – reference: PeleteiroBLa VecchiaCLunetNThe role of Helicobacter pylori infection in the web of gastric cancer causationEur J Cancer Prev201210.1097/CEJ.0b013e32834a7f66 – reference: De FeoESimoneBPersianiRA case-control study on the effect of Apolipoprotein E genotypes on gastric cancer risk and progressionBMC Cancer201210.1186/1471-2407-12-494 – reference: AngTLFockKMClinical epidemiology of gastric cancerSingap Med J201410.11622/smedj.2014174 – reference: UthmanOAJadidiEMoradiTSocioeconomic position and incidence of gastric cancer: a systematic review and meta-analysisJ Epidemiol Community Health201310.1136/jech-2012-201108 – reference: PaksereshtMFormanDMalekzadehRDietary habits and gastric cancer risk in north-west IranCancer Causes Control201110.1007/s10552-011-9744-5 – reference: AhujaJKWasswa-KintuSHaytowitzDBSodium content of popular commercially processed and restaurant foods in the United StatesPrev Med Rep201510.1016/j.pmedr.2015.11.003 – reference: HooiJKYLaiWYNgWKGlobal prevalence of Helicobacter pylori infection: systematic review and meta-analysisGastroenterology201710.1053/j.gastro.2017.04.022 – reference: YanSGanYSongXAssociation between refrigerator use and the risk of gastric cancer: a systematic review and meta-analysis of observational studiesPLoS ONE201810.1371/journal.pone.0203120 – reference: ChenVWAbu-ElyazeedRRZavalaDERisk factors of gastric precancerous lesions in a high-risk Colombian population. ISalt Nutr Cancer199010.1080/01635589009514045 – reference: Ladeiras-LopesRPereiraAKNogueiraASmoking and gastric cancer: systematic review and meta-analysis of cohort studiesCancer Causes Control200810.1007/s10552-008-9132-y – reference: PsaltopoulouTKyrozisAStathopoulosPTrichopoulosDVassilopoulosDTrichopoulouADiet, physical activity and cognitive impairment among elders: the EPIC-Greece cohort (European Prospective Investigation into Cancer and Nutrition)Public Health Nutr200810.1017/s1368980007001607 – reference: SantibanezMAlguacilJde la HeraMGOccupational exposures and risk of stomach cancer by histological typeOccup Environ Med201210.1136/oemed-2011-100071 – reference: Lopez-CarrilloLLopez-CervantesMRobles-DiazGCapsaicin consumption, Helicobacter pylori positivity and gastric cancer in MexicoInt J Cancer200310.1002/ijc.11195 – reference: CadeJThompsonRBurleyVWarmDDevelopment, validation and utilisation of food-frequency questionnaires—a reviewPublic Health Nutr200210.1079/phn2001318 – reference: YeWEkstromAMHanssonLEBergstromRNyrenOTobacco, alcohol and the risk of gastric cancer by sub-site and histologic typeInt J Cancer199910.1002/(sici)1097-0215(19991008)83:2%3C223::aid-ijc13%3E3.0.co;2-m – reference: Lopez-CarrilloLHernandez AvilaMDubrowRChili pepper consumption and gastric cancer in Mexico: a case-control studyAm J Epidemiol199410.1093/oxfordjournals.aje.a116993 – reference: ShimJSShimSYChaHJKimJKimHCSocioeconomic characteristics and trends in the consumption of ultra-processed foods in Korea from 2010 to 2018Nutrients202110.3390/nu13041120 – reference: GeSFengXShenLWeiZZhuQSunJAssociation between habitual dietary salt intake and risk of gastric cancer: a systematic review of observational studiesGastroenterol Res Pract201210.1155/2012/808120 – reference: LunetNValbuenaCVieiraALFruit and vegetable consumption and gastric cancer by location and histological type: case-control and meta-analysisEur J Cancer 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Previous studies show that consuming foods preserved by salting increases the risk of gastric cancer, while results on the association between total... Previous studies show that consuming foods preserved by salting increases the risk of gastric cancer, while results on the association between total salt or... PurposePrevious studies show that consuming foods preserved by salting increases the risk of gastric cancer, while results on the association between total... |
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| SubjectTerms | Biomedical and Life Sciences Biomedicine Cancer Research Case-Control Studies Epidemiology Food Food intake Gastric cancer Helicobacter Infections - complications Helicobacter pylori Hematology Humans Oncology Original Paper Public Health Risk Factors Salt Salty taste Sodium Sodium Chloride, Dietary - adverse effects Stomach Neoplasms - epidemiology Stomach Neoplasms - etiology Taste |
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| Title | Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project |
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