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Salt processed food and gastric cancer in a Chinese population.
Stomach cancer is more likely to occur in individuals who regularly consumed salt processed foods, such as salted meat and pickled vegetables, than in rare and non-consumers of these foods.
This study examined the effect of high consumption of salt-processed foods, such as salted meat and pickled vegetables, on gastric (stomach) cancer risk. Using validated food frequency questionnaires, researchers collated and analyzed the diets of 316 subjects recruited from a district in China. The gastric cancer odds ratio of each participant in this study was also determined.
Researchers discovered that subjects who regularly ate salt-processed foods had higher chances of developing stomach cancer than those who seldomly or did not consume salt-preserved foods. The findings of this study show that generous intake of salted meat, pickled vegetables, and salt-preserved vegetables may contribute positively to the development of stomach cancer.
Research Summary Information
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2014
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Lin SH, Li YH, Leung K, Huang CY, Wang XR.
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JC School of Public Health and Primary Care, The Chinese University of Hong Kong, Hong Kong E-mail : xrwang@cuhk.edu.hk.
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Yes, Free full text of study was found:
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No. Source of funding disclosure not found
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No. Potential conflicts disclosure not found
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