A study has found that people who frequently consume salty foods have a higher risk of developing stomach cancer compared to those who do not.

A research team from Vienna Medical School in Austria analyzed 471,144 people using UK Biobank data. The team evaluated the relationship between the frequency of participants adding salt to their food and the risk of developing cancer.

During an average follow-up period of 10.9 years, gastric cancer developed in 640 individuals. People who always sprinkle salt on their food had a 41% higher risk of developing gastric cancer compared to those who did not.

Salt damages the stomach lining and increases the risk of developing stomach cancer by making the stomach more susceptible to Helicobacter pylori infection.

So, how much salt should we consume? The World Health Organization (WHO) recommends that adults limit their daily sodium intake to less than 2000mg. This is equivalent to about 5 grams of salt, with approximately 1 gram coming from natural foods consumed daily. Therefore, it is advisable to avoid consuming the remaining 4 grams as much as possible.

To reduce salt intake in daily life, it is better to enhance the flavor of food by using sour tastes instead of salty ones. Using vinegar, lemon juice, or wine can add sufficient flavor without salt. Since smaller salt particles tend to taste less salty, it is advisable to use coarse salt whenever possible and to season after cooling.

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I never used seasoned salt before.

Use roasted salt or solar salt.

Eat the meat with some coarse salt.