TY - JOUR
T1 - Salt intake and gastric cancer
T2 - a pooled analysis within the Stomach cancer Pooling (StoP) Project
AU - Morais, Samantha
AU - Costa, Adriana
AU - Albuquerque, Gabriela
AU - Araújo, Natália
AU - Pelucchi, Claudio
AU - Rabkin, Charles S.
AU - Liao, Linda M.
AU - Sinha, Rashmi
AU - Zhang, Zuo Feng
AU - Hu, Jinfu
AU - Johnson, Kenneth C.
AU - Palli, Domenico
AU - Ferraroni, Monica
AU - Bonzi, Rossella
AU - Yu, Guo Pei
AU - López-Carrillo, Lizbeth
AU - Malekzadeh, Reza
AU - Tsugane, Shoichiro
AU - Hidaka, Akihisa
AU - Hamada, Gerson Shigueaki
AU - Zaridze, David
AU - Maximovitch, Dmitry
AU - Vioque, Jesus
AU - de la Hera, Manoli García
AU - Moreno, Victor
AU - Vanaclocha-Espi, Mercedes
AU - Ward, Mary H.
AU - Pakseresht, Mohammadreza
AU - Hernández-Ramirez, Raúl Ulises
AU - López-Cervantes, Malaquias
AU - Pourfarzi, Farhad
AU - Mu, Lina
AU - Kurtz, Robert C.
AU - Boccia, Stefania
AU - Pastorino, Roberta
AU - Lagiou, Areti
AU - Lagiou, Pagona
AU - Boffetta, Paolo
AU - Camargo, M. Constanza
AU - Curado, Maria Paula
AU - Negri, Eva
AU - La Vecchia, Carlo
AU - Lunet, Nuno
N1 - Publisher Copyright:
© 2022, The Author(s), under exclusive licence to Springer Nature Switzerland AG.
PY - 2022/5
Y1 - 2022/5
N2 - 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.
AB - 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.
KW - Consortium
KW - Pooled analysis
KW - Sodium chloride
KW - Sodium, Dietary
KW - Stomach neoplasms
UR - https://www.scopus.com/pages/publications/85126548689
U2 - 10.1007/s10552-022-01565-y
DO - 10.1007/s10552-022-01565-y
M3 - Article
C2 - 35304655
AN - SCOPUS:85126548689
SN - 0957-5243
VL - 33
SP - 779
EP - 791
JO - Cancer Causes and Control
JF - Cancer Causes and Control
IS - 5
ER -