Abstract
To investigate the association between salt processed food and gastric cancer, a hospital based case-control study was conducted in a high risk area of China. One hundred and seven newly diagnosed cases with histological confirmation of gastric cancer and 209 controls were recruited. Information on dietary intake was collected with a validated food frequency questionnaire. Unconditional logistic regression was applied to estimate the odds ratios with adjustment for other potential confounders. Comparing the high intake group with never consumption of salt processed foods, salted meat, pickled vegetables and preserved vegetables were significantly associated with increased risk of gastric cancer. Meanwhile, salt taste preference in diet showed a dose-response relationship with gastric cancer. Our results suggest that consumption of salted meat, pickled and preserved vegetables, are positively associated with gastric cancer. Reduction of salt and salt processed food in diets might be one practical measure to preventing gastric cancer.
Highlights
Gastric cancer is the second leading cause of cancer deaths, only ranked after lung cancer, global data have shown a gradual decline in both incidence and mortality (Ferlay et al, 2010)
To investigate the association between salt processed food and gastric cancer, a hospital based case-control study was conducted in a high risk area of China
Comparing the high intake group with never consumption of salt processed foods, salted meat, pickled vegetables and preserved vegetables were significantly associated with increased risk of gastric cancer
Summary
Gastric cancer is the second leading cause of cancer deaths, only ranked after lung cancer, global data have shown a gradual decline in both incidence and mortality (Ferlay et al, 2010). China is a high risk country of gastric cancer with the incidence rate of 49.61/105 for males and 22.5/105 for females, which account for nearly half of world cases (47%) (de Martel et al, 2013). 2008; Shikata et al, 2008; Duell et al, 2011; Bertuccio et al, 2013; Rohani-Rasaf et al, 2013) Despite that these factors were found to be strongly associated with gastric cancer, great geographic variation in its occurrence indicated that there must be different significant risk factors in different regions. Our preliminary investigations of diets in Yanting area found the local residents generally consumed a high proportion of processed food, such as salted meat, pickled and preserved vegetables, and low intake of fresh fruits. We report results of a casecontrol study in this area, aiming to examine whether salt processed foods are associated with gastric cancer, taking into account other potential confounding factors
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
