Abstract
BackgroundHigh sodium intake is a potential risk factor of gastric cancer. However, limited information is available on the relationship between salty food preference or intake and risk of gastric cancer. The aim of the present study was to determine the association between these variables among the Japanese population.MethodsBetween 1988 and 1990, 15 732 men and 24 997 women aged 40–79 years old with no history of cancer or cardiovascular disease completed a lifestyle questionnaire that included information about food intake. The subjects were enrolled in the Japan Collaborative Cohort (JACC) Study for Evaluation of Cancer Risk Sponsored by Monbusho. After a median follow-up of 14.3 years, 787 incident gastric cancers were documented. We examined the associations between salty food preference and intake and gastric cancer incidence using the Cox proportional hazard model.ResultsThe risk of gastric cancer among subjects with a strong preference for salty food was approximately 30% higher than among those who preferred normal-level salty food (hazard ratio [HR] 1.31; 95% confidence interval [CI], 1.02–1.67). The risk of gastric cancer in subjects who consumed 3 and ≥4 bowls/day of miso soup was approximately 60% higher than in those who consumed less miso soup (HR 1.67; 95% CI, 1.16–2.39 and HR 1.64; 95% CI, 1.11–2.42, respectively). Sodium intake correlated positively and linearly with risk of gastric cancer (P for trend = 0.002).ConclusionsThe present study showed that salty food preference, consumption of large quantities of miso soup, and high sodium intake were associated with increased risk of gastric cancer among Japanese people.
Highlights
Gastric cancer is one of the main causes of cancer deaths
The main findings of the present study were that strong salty food preference was associated with approximately 30% higher risk of gastric cancer than subjects who preferred normal-level salty food, and miso soup intake of 3 or more bowls per day was associated with approximately 60% higher risk of gastric cancer than subjects who took miso soup a few times per month
With regard to the consumption of high-salt foods, a prospective study of Japanese subjects showed that the risk of gastric cancer was about 80% to 100% higher in subjects who took miso soup every day compared with subjects who did not.[3]
Summary
Gastric cancer is one of the main causes of cancer deaths. According to the World Health Organization, gastric cancer is the second-leading cause of cancer deaths, with 736 000 gastric cancer-related deaths worldwide in 2008. Excess salt intake is an important risk factor of gastric cancer. Recent Asian epidemiological studies showed that salty taste preference was positively associated with risk of gastric cancer.[8,9] the evidence is limited in Japanese people. High sodium intake is a potential risk factor of gastric cancer. Limited information is available on the relationship between salty food preference or intake and risk of gastric cancer. We examined the associations between salty food preference and intake and gastric cancer incidence using the Cox proportional hazard model. Sodium intake correlated positively and linearly with risk of gastric cancer (P for trend = 0.002). Conclusions: The present study showed that salty food preference, consumption of large quantities of miso soup, and high sodium intake were associated with increased risk of gastric cancer among Japanese people
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