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01-05-2022 | Gastric Cancer | Original Paper

Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project

Authors: Samantha Morais, Adriana Costa, Gabriela Albuquerque, Natália Araújo, Claudio Pelucchi, Charles S. Rabkin, Linda M. Liao, Rashmi Sinha, Zuo-Feng Zhang, Jinfu Hu, Kenneth C. Johnson, Domenico Palli, Monica Ferraroni, Rossella Bonzi, Guo-Pei Yu, Lizbeth López-Carrillo, Reza Malekzadeh, Shoichiro Tsugane, Akihisa Hidaka, Gerson Shigueaki Hamada, David Zaridze, Dmitry Maximovitch, Jesus Vioque, Manoli García de la Hera, Victor Moreno, Mercedes Vanaclocha-Espi, Mary H. Ward, Mohammadreza Pakseresht, Raúl Ulises Hernández-Ramirez, Malaquias López-Cervantes, Farhad Pourfarzi, Lina Mu, Robert C. Kurtz, Stefania Boccia, Roberta Pastorino, Areti Lagiou, Pagona Lagiou, Paolo Boffetta, M. Constanza Camargo, Maria Paula Curado, Eva Negri, Carlo La Vecchia, Nuno Lunet

Published in: Cancer Causes & Control | Issue 5/2022

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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Title: Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project
Authors: Samantha Morais
Adriana Costa
Gabriela Albuquerque
Natália Araújo
Claudio Pelucchi
Charles S. Rabkin
Linda M. Liao
Rashmi Sinha
Zuo-Feng Zhang
Jinfu Hu
Kenneth C. Johnson
Domenico Palli
Monica Ferraroni
Rossella Bonzi
Guo-Pei Yu
Lizbeth López-Carrillo
Reza Malekzadeh
Shoichiro Tsugane
Akihisa Hidaka
Gerson Shigueaki Hamada
David Zaridze
Dmitry Maximovitch
Jesus Vioque
Manoli García de la Hera
Victor Moreno
Mercedes Vanaclocha-Espi
Mary H. Ward
Mohammadreza Pakseresht
Raúl Ulises Hernández-Ramirez
Malaquias López-Cervantes
Farhad Pourfarzi
Lina Mu
Robert C. Kurtz
Stefania Boccia
Roberta Pastorino
Areti Lagiou
Pagona Lagiou
Paolo Boffetta
M. Constanza Camargo
Maria Paula Curado
Eva Negri
Carlo La Vecchia
Nuno Lunet
Publication date: 01-05-2022
Publisher: Springer International Publishing
Keywords: Gastric Cancer
Gastric Cancer
Published in: Cancer Causes & Control / Issue 5/2022
Print ISSN: 0957-5243
Electronic ISSN: 1573-7225
DOI: https://doi.org/10.1007/s10552-022-01565-y

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