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

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 b...

Descripción completa

Detalles Bibliográficos
Autores: Morais S, Costa A, Albuquerque G, Araújo N, Pelucchi C, Rabkin CS, Liao LM, Sinha R, Zhang ZF, Hu J, Johnson KC, Palli D, Ferraroni M, Bonzi R, Yu GP, López-Carrillo L, Malekzadeh R, Tsugane S, Hidaka A, Hamada GS, Zaridze D, Maximovitch D, de la Hera MG, Moreno V, Vanaclocha-Espi M, Ward MH, Pakseresht M, Hernández-Ramirez RU, López-Cervantes M, Pourfarzi F, Mu L, Kurtz RC, Boccia S, Pastorino R, Lagiou A, Lagiou P, Boffetta P, Camargo MC, Curado MP, Negri E, La Vecchia C, Lunet N
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana (FISABIO)
Repositorio:r-FISABIO. Repositorio Institucional de Producción Científica
OAI Identifier:oai:fisabio.fundanetsuite.com:p13395
Acceso en línea:https://fisabio.portalinvestigacion.com/publicaciones/13395
Access Level:acceso abierto
Palabra clave:Consortium
Pooled analysis
Sodium
Dietary
Sodium chloride
Stomach neoplasms
id ES_e304b23d2da1dc064e7751fa1c7caa13
oai_identifier_str oai:fisabio.fundanetsuite.com:p13395
network_acronym_str ES
network_name_str España
repository_id_str
spelling Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) ProjectMorais SCosta AAlbuquerque GAraújo NPelucchi CRabkin CSLiao LMSinha RZhang ZFHu JJohnson KCPalli DFerraroni MBonzi RYu GPLópez-Carrillo LMalekzadeh RTsugane SHidaka AHamada GSZaridze DMaximovitch Dde la Hera MGMoreno VVanaclocha-Espi MWard MHPakseresht MHernández-Ramirez RULópez-Cervantes MPourfarzi FMu LKurtz RCBoccia SPastorino RLagiou ALagiou PBoffetta PCamargo MCCurado MPNegri ELa Vecchia CLunet NConsortiumPooled analysisSodiumDietarySodium chlorideStomach neoplasmsPurpose 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.SPRINGER2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://fisabio.portalinvestigacion.com/publicaciones/13395CANCER CAUSES & CONTROLISSN: 09575243ISSNe: 15737225reponame:r-FISABIO. Repositorio Institucional de Producción Científicainstname:Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana (FISABIO)Inglésinfo:eu-repo/semantics/openAccessoai:fisabio.fundanetsuite.com:p133952026-06-11T12:45:17Z
dc.title.none.fl_str_mv Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project
title Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project
spellingShingle Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project
Morais S
Consortium
Pooled analysis
Sodium
Dietary
Sodium chloride
Stomach neoplasms
title_short Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project
title_full Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project
title_fullStr Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project
title_full_unstemmed Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project
title_sort Salt intake and gastric cancer: a pooled analysis within the Stomach cancer Pooling (StoP) Project
dc.creator.none.fl_str_mv Morais S
Costa A
Albuquerque G
Araújo N
Pelucchi C
Rabkin CS
Liao LM
Sinha R
Zhang ZF
Hu J
Johnson KC
Palli D
Ferraroni M
Bonzi R
Yu GP
López-Carrillo L
Malekzadeh R
Tsugane S
Hidaka A
Hamada GS
Zaridze D
Maximovitch D
de la Hera MG
Moreno V
Vanaclocha-Espi M
Ward MH
Pakseresht M
Hernández-Ramirez RU
López-Cervantes M
Pourfarzi F
Mu L
Kurtz RC
Boccia S
Pastorino R
Lagiou A
Lagiou P
Boffetta P
Camargo MC
Curado MP
Negri E
La Vecchia C
Lunet N
author Morais S
author_facet Morais S
Costa A
Albuquerque G
Araújo N
Pelucchi C
Rabkin CS
Liao LM
Sinha R
Zhang ZF
Hu J
Johnson KC
Palli D
Ferraroni M
Bonzi R
Yu GP
López-Carrillo L
Malekzadeh R
Tsugane S
Hidaka A
Hamada GS
Zaridze D
Maximovitch D
de la Hera MG
Moreno V
Vanaclocha-Espi M
Ward MH
Pakseresht M
Hernández-Ramirez RU
López-Cervantes M
Pourfarzi F
Mu L
Kurtz RC
Boccia S
Pastorino R
Lagiou A
Lagiou P
Boffetta P
Camargo MC
Curado MP
Negri E
La Vecchia C
Lunet N
author_role author
author2 Costa A
Albuquerque G
Araújo N
Pelucchi C
Rabkin CS
Liao LM
Sinha R
Zhang ZF
Hu J
Johnson KC
Palli D
Ferraroni M
Bonzi R
Yu GP
López-Carrillo L
Malekzadeh R
Tsugane S
Hidaka A
Hamada GS
Zaridze D
Maximovitch D
de la Hera MG
Moreno V
Vanaclocha-Espi M
Ward MH
Pakseresht M
Hernández-Ramirez RU
López-Cervantes M
Pourfarzi F
Mu L
Kurtz RC
Boccia S
Pastorino R
Lagiou A
Lagiou P
Boffetta P
Camargo MC
Curado MP
Negri E
La Vecchia C
Lunet N
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Consortium
Pooled analysis
Sodium
Dietary
Sodium chloride
Stomach neoplasms
topic Consortium
Pooled analysis
Sodium
Dietary
Sodium chloride
Stomach neoplasms
description 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.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://fisabio.portalinvestigacion.com/publicaciones/13395
url https://fisabio.portalinvestigacion.com/publicaciones/13395
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv SPRINGER
publisher.none.fl_str_mv SPRINGER
dc.source.none.fl_str_mv CANCER CAUSES & CONTROL
ISSN: 09575243
ISSNe: 15737225
reponame:r-FISABIO. Repositorio Institucional de Producción Científica
instname:Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana (FISABIO)
instname_str Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana (FISABIO)
reponame_str r-FISABIO. Repositorio Institucional de Producción Científica
collection r-FISABIO. Repositorio Institucional de Producción Científica
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869422463501205504
score 15.81155

Similares en LA Referencia