Effect of Dietary Salt Intake on Risk of Gastric Cancer: A Systematic Review and Meta-Analysis of Case-Control Studies

Wu, Xiaomin; Chen, Liling; Cheng, Junxia; Qian, Ji; Fang, Zhong‐Ze; Wu, Jing

doi:10.3390/nu14204260

Cited by 27 publications

(18 citation statements)

References 53 publications

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“…Furthermore, independently of iron, consumption of processed foods contributes to an increased intake of salt, satu-rated fats, cholesterol, polycyclic aromatic hydrocarbons (PAHs), and heterocyclic amines (HCAs), compounds that have also been described as potential carcinogens [42], that may affect different intracellular pathways related to proliferation, angiogenesis, inflammatory responses, or apoptosis [43]. Salt irritates the gastric mucosa rendering it more susceptible to chemical carcinogenesis and to H. pylori colonization [19,44]. As for white meat, compared to red meat, it contains less cholesterol, less saturated fats, and also a lower content of heme iron, reducing the endogenous formation of NOCs [45].…”

Section: Discussionmentioning

confidence: 99%

Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study

et al. 2022

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Background: The association of meat intake with gastric adenocarcinoma is controversial. We examined the relation between white, red, and processed meat intake and gastric adenocarcinoma, considering doneness preference and cooking methods, by histological subtype and anatomical subsite. Methods: MCC-Spain is a multicase–control study that included 286 incident gastric adenocarcinoma cases and 2993 controls who answered a food-frequency questionnaire. The association of gastric adenocarcinoma with meat intake, doneness preference and cooking methods was assessed using binary multivariate logistic regression mixed models and a possible interaction with sex was considered. Multinomial logistic regression models were used to estimate risk by tumor subsite (cardia vs. non-cardia) and subtype (intestinal vs. diffuse). Sensitivity analyses were conducted comparing models with and without data on Helicobacter pylori infection. Results: The intake of red and processed meat increased gastric adenocarcinoma risk (OR for one serving/week increase (95% CI) = 1.11 (1.02;1.20) and 1.04 (1.00;1.08), respectively), specifically among men and for non-cardia and intestinal gastric adenocarcinoma. Those who consume well done white or red meat showed higher risk of non-cardia (white: RRR = 1.57 (1.14;2.16); red: RRR = 1.42 (1.00;2.02)) and intestinal tumors (white: RRR = 1.69 (1.10;2.59); red: RRR = 1.61 (1.02;2.53)) than those with a preference for rare/medium doneness. Stewing and griddling/barbequing red and white meat, and oven baking white meat, seemed to be the cooking methods with the greatest effect over gastric adenocarcinoma. The reported associations remained similar after considering Helicobacter pylori seropositivity. Conclusions: Reducing red and processed meat intake could decrease gastric adenocarcinoma risk, especially for intestinal and non-cardia tumors. Meat cooking practices could modify the risk of some gastric cancer subtypes.

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Section: Discussionmentioning

confidence: 99%

Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study

et al. 2022

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“…Many different plant extracts and phytochemicals have been tested for anti- H. pylori activity. However, very few of them have been investigated in vivo for efficacy and capability to inhibit H. pylori urease activity [ 118 , 119 ]. Additionally, a diet focused on the reduction of salt intake is key to managing H. pylori infection [ 68 ].…”

Section: Mechanisms Causing Gastric Cancer From the Synergistic Influ...mentioning

confidence: 99%

High-Salt Diet Exacerbates H. pylori Infection and Increases Gastric Cancer Risks

Balendra,

Amoroso,

Galassi

et al. 2023

JPM

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Gastric cancer ranks as the fifth-leading contributor to global cancer incidence and the fourth-highest in terms of cancer-related mortality. Helicobacter pylori (H. pylori) infection leads to inflammation and ulceration, atrophic and chronic gastritis, and eventually, increases the risk of developing gastric adenocarcinoma. In this paper, we delve into the combined impact of a high-salt diet (HSD) and concurrent H. pylori infection, which act as predisposing factors for gastric malignancy. A multitude of mechanisms come into play, fostering the development of gastric adenocarcinoma due to the synergy between an HSD and H. pylori colonization. These encompass the disruption of mucosal barriers, cellular integrity, modulation of H. pylori gene expression, oxidative stress induction, and provocation of inflammatory responses. On the whole, gastric cancer patients were reported to have a higher median sodium intake with respect to healthy controls. H. pylori infection constitutes an additional risk factor, with a particular impact on the population with the highest daily sodium intake. Consequently, drawing from epidemiological discoveries, substantial evidence suggests that diminishing salt intake and employing antibacterial therapeutics could potentially lower the susceptibility to gastric cancer among individuals.

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“…According to the World Health Organization (WHO), cancer was the leading cause of death for individuals under 70 years old in over 110 countries in 2019 [ 1 ], with approximately 10 million deaths worldwide [ 2 ]. Gastric cancer (GC) accounts for 7.7% of all cancer-related deaths and remains a public health concern despite a recent decline in incidence [ 2 , 3 ]. The incidence rate shows geographic disparities, with the highest rates in East Asia, Eastern Europe, and South America and lower in North America and most of Africa [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Adherence to the Mediterranean Diet and its association with gastric cancer: health benefits from a Planeterranean perspective

Reytor-González,

Zambrano,

Montalvan

et al. 2024

J Transl Med

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The Mediterranean Diet (MD) has garnered increasing attention for its potential protective effects against gastric cancer (GC). The MD’s rich content of antioxidants, polyphenols, and other bioactive compounds contributes to its ability to modulate gene expression, inhibit tumor growth, and regulate apoptosis. Studies have shown significant reductions in inflammatory markers such as C-reactive protein (CRP), tumor necrosis factor-alpha (TNF-α), and interleukin-6 (IL-6) among individuals adhering to the MD, suggesting its pivotal role in mitigating chronic inflammation-associated with cancer development. Furthermore, the MD’s anti-angiogenic properties, particularly in components like olive oil, red wine, fish, and tomatoes, offer promising avenues for reducing GC risk by inhibiting tumor angiogenesis. Additionally, the MD’s influence on intestinal microbiota composition underscores its potential in maintaining immune homeostasis and reducing systemic inflammation, factors crucial in GC prevention. Despite challenges such as variability in dietary adherence scoring systems and the need for further gender and geographical-specific studies, evidence supports the MD as a cost-effective and holistic approach to GC prevention. Emphasizing the role of nutrition in public health is a promising strategy with broad implications for global health and cancer prevention initiatives. Therefore, this review explores the multifaceted impacts of the MD on GC prevention, delving into its anti-inflammatory, anti-angiogenic, and molecular mechanisms.

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Effect of Dietary Salt Intake on Risk of Gastric Cancer: A Systematic Review and Meta-Analysis of Case-Control Studies

Cited by 27 publications

References 53 publications

Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study

Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study

High-Salt Diet Exacerbates H. pylori Infection and Increases Gastric Cancer Risks

Adherence to the Mediterranean Diet and its association with gastric cancer: health benefits from a Planeterranean perspective

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