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Salt Processed Food and Gastric Cancer in a Chinese Population

  • Lin, Si-Hao (JC School of Public Health and Primary Care, The Chinese University of Hong Kong) ;
  • Li, Yuan-Hang (JC School of Public Health and Primary Care, The Chinese University of Hong Kong) ;
  • Leung, Kayee (JC School of Public Health and Primary Care, The Chinese University of Hong Kong) ;
  • Huang, Cheng-Yu (Western China School of Public Health, Sichuan University) ;
  • Wang, Xiao-Rong (JC School of Public Health and Primary Care, The Chinese University of Hong Kong)
  • Published : 2014.07.15

Abstract

To investigate the association between salt processed food and gastric cancer, a hospital based case-control study was conducted in a high risk area of China. One hundred and seven newly diagnosed cases with histological confirmation of gastric cancer and 209 controls were recruited. Information on dietary intake was collected with a validated food frequency questionnaire. Unconditional logistic regression was applied to estimate the odds ratios with adjustment for other potential confounders. Comparing the high intake group with never consumption of salt processed foods, salted meat, pickled vegetables and preserved vegetables were significantly associated with increased risk of gastric cancer. Meanwhile, salt taste preference in diet showed a dose-response relationship with gastric cancer. Our results suggest that consumption of salted meat, pickled and preserved vegetables, are positively associated with gastric cancer. Reduction of salt and salt processed food in diets might be one practical measure to preventing gastric cancer.

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