Nutritionists from the Center for public health of the University of Vienna found that people from the UK who added more salt to most of their diets, were 41 percent more likely to develop stomach cancer compared to those who used salt moderately or little.
This study came to confirm the results of previous scientific research that argued that excess salt may erode the protective layer on the stomach, causing tissue damage there, and therefore the occurrence of cancer mutations.
To reach these conclusions, researchers from the University of Vienna examined a database of 471,144 adults in the UK, over 11 years.
The study found that people who ate too much or too much salt were 41 percent more likely to develop stomach cancer compared to people who rarely added salt to their meals.
This result remained true even when the researchers excluded other variables, such as age, socioeconomic status and other lifestyle choices, such as drinking alcohol and smoking, as quoted by the British newspaper “Daily Mail”.
Commenting on the study, lead author Salma Kronsteiner jesevich, a nutritionist at the University of Vienna, said: “Our research shows the relationship between frequent salt addition and stomach cancer. Our study will raise awareness of the negative effects of too high salt consumption and provide a basis for measures to prevent stomach cancer”.
