Does eating a lot of salt increase the risk of stomach cancer?

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

A research team at the Medical University of Vienna in Austria analyzed 471,144 people using data from the UK Biobank. The team evaluated the association between the frequency with which participants added salt to their food and the risk of developing cancer.

During an average follow-up period of 10.9 years, 640 people developed stomach cancer. People who always sprinkled salt on their food had a 41% higher risk of developing stomach cancer than those who did not.

Salt increases the risk of developing stomach cancer by damaging the gastric mucosa and making it vulnerable to Helicobacter pylori infection.

Then, how much salt should we consume? The World Health Organization (WHO) recommends a daily sodium intake of 2,000 mg or less for adults. This corresponds to approximately 5 g of salt, of which about 1 g is met through daily natural food intake. Therefore, it is advisable to avoid consuming the remaining 4 g as much as possible.

To reduce your daily salt intake, it is best to enhance the flavor of food using sourness instead of saltiness. Using vinegar, lemon juice, or wine can sufficiently add flavor without the need for salt. Since the salty taste is less perceived the smaller the salt particles, you should get into the habit of using coarse salt whenever possible and letting the food cool before seasoning.

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I didn't do it at all before using seasoned salt,

It is used as roasted salt or solar salt.

I also eat meat with slightly coarse salt.