Salt-preserved foods and risk of gastric cancer.

Abstract

Cases had significantly lower education level and mostly resided in villages. After adjustments for other dietary habits and smoking, alcohol consumption, family history on cancer, education level, and residence, higher risk of gastric cancer was found for those using salt additionally to prepared meal or those who liked salty food. After controlling for other food items that were associated with gastric cancer and smoking, alcohol consumption, family history on cancer, education level, and residence, body mass index at 20 years of age, and physical activity, intake of salted meat (OR=1.85, 95% CI=1.12-3.04, 1-3 times/month vs. almost never; OR=2.21, 95% CI=1.43-3.42, > or =1-2 times/week vs. almost never), smoked meat (OR=1.79, 95% CI=1.23-2.60, > or =3-4 times/week vs. < or =1-2 times/week), smoked fish (OR=1.70, 95% CI=1.13-2.53, > or =1-2 times/week vs. < or =1-3 times/month) was significantly associated with an increased risk of gastric cancer. Consumption of salted mushrooms was found to increase the risk of gastric cancer, however, this increase was not statistically significant. In conclusion, higher risk of gastric cancer is found for people that like salty food, salt-preserved meat as well as fish.