Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project

Data de publicação: Data Ahead of Print:

Autores da FMUP

  • Natália Da Costa Araújo

    Autor

  • Nuno Miguel De Sousa Lunet

    Autor

Participantes de fora da FMUP

  • Morais, S
  • Costa, A
  • Albuquerque, G
  • Pelucchi, C
  • Rabkin, CS
  • Liao, LM
  • Sinha, R
  • Zhang, ZF
  • Hu, JF
  • Johnson, KC
  • Palli, D
  • Ferraroni, M
  • Bonzi, R
  • Yu, GP
  • Lopez-Carrillo, L
  • Malekzadeh, R
  • Tsugane, S
  • Hidaka, A
  • Hamada, GS
  • Zaridze, D
  • Maximovitch, D
  • Vioque, J
  • de la Hera, MG
  • Moreno, V
  • Vanaclocha-Espi, M
  • Ward, MH
  • Pakseresht, M
  • Hernandez-Ramirez, RU
  • Lopez-Cervantes, M
  • Pourfarzi, F
  • Mu, LN
  • Kurtz, RC
  • Boccia, S
  • Pastorino, R
  • Lagiou, A
  • Lagiou, P
  • Boffetta, P
  • Camargo, MC
  • Curado, MP
  • Negri, E
  • La Vecchia, C

Unidades de investigação

Abstract

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.

Dados da publicação

ISSN/ISSNe:
1573-7225, 0957-5243

CANCER CAUSES & CONTROL  Springer Netherlands

Tipo:
Article
Páginas:
779-791
Link para outro recurso:
www.scopus.com

Citações Recebidas na Web of Science: 11

Citações Recebidas na Scopus: 25

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Keywords

  • Consortium; Pooled analysis; Sodium; Dietary; Sodium chloride; Stomach neoplasms

Campos de estudo

Financiamento

Proyectos asociados

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Estudo Clínico Académico . 2021

Reshaping organized cervical cancer screening: strategies to increase the adherence and reduce invitation costs

Investigador Principal: Nuno Miguel de Sousa Lunet

Estudo Clínico Académico . 2020

Using pooled analyses based on individual participant data for a finer assessment of gastric cancer etiology

Investigador Principal: Nuno Miguel de Sousa Lunet

Estudo Clínico Académico . 2020

RISK AND SURVIVAL OF GASTRIC CANCER RELATES SECOND PRIMARY TUMOURS: A COMPETING RISKS FRAMEWORK

Investigador Principal: Nuno Miguel de Sousa Lunet

Estudo Clínico Académico . 2019

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