(Vienna January, 12, 2015) Stomach cancer is diagnosed in around 80,000 people in the European Union (EU) each year and is associated with a very poor prognosis. The most well-established risk factor for stomach cancer is infection with Helicobacter pylori (H. pylori), which causes inflammation within the stomach that can progress to stomach cancer.
Now scientists believe that eating too much salt also increases the risk of stomach cancer, with a direct relationship found between salt consumption and cancer risk. According to Professor John Atherton, UEG Secretary General and a leading H. pylori expert, the combination of H. pylori infection and a high salt intake appears to be especially dangerous. “Although we don’t know exactly why salt increases the risk of stomach cancer, studies suggest that it may encourage the growth of H. pylori and make it more toxic to the cells of the stomach,” he says.
Stomach cancer in the EU
The recent Survey of Digestive Health Across Europe reported that more than 80,000 new cases of stomach cancer were identified in the EU in 2012, with twice as many men as women affected. H. pylori infection, which typically occurs during childhood and is difficult to detect, has been estimated to be responsible for around three-quarters of all stomach cancers. Excessive salt consumption is thought to contribute to a quarter of all cases.
“Most of us know that salt is associated with high blood pressure and an increased risk of heart disease and stroke,” says Prof. Atherton. “However, I suspect very few people are aware that a high-salt diet may also increase the risk of stomach cancer.”
Salt consumption guidelines
The European Commission and many individual European countries have taken positive action towards reducing salt consumption across the continent. Current guidelines from the World Health Organisation (WHO) suggest that no more than 5 g of salt (less than 1 teaspoon) should be eaten per day – a challenging target given that most salt in our diets is not added by us, but comes from processed foods such as bread, cheese, breakfast cereals and ready meals.
“In the UK, our salt target for adults is no more than 6 g per day, which should theoretically reduce the risk of stomach cancer as well as other salt-related health problems,” says Prof. Atherton. “Although we need more studies to confirm that eating a low-salt diet reduces the incidence of stomach cancer, there is preliminary evidence from Japan to suggest this would be the case.”
It is straightforward to reduce salt in your diet: take special care when shopping to, buy low-salt versions of your favourite foods; moderate your intake of some foods such as cured meat, bread, cheese and table sauces; and to add no salt during cooking or at the table. This will reduce your risk of a variety of diseases, particularly heart disease and stroke and it now looks as though it will also reduce your risk of developing stomach cancer.
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Notes to Editors
UEG, or United European Gastroenterology, is a professional non-profit organisation combining all the leading European societies concerned with digestive diseases. Together, its member societies represent over 22,000 specialists, working across medicine, surgery, paediatrics, gastrointestinal oncology and endoscopy. This makes UEG the most comprehensive organisation of its kind in the world, and a unique platform for collaboration and the exchange of knowledge.
Find out more about UEG’s work, visit www.ueg.eu
Available for interview
UEG Spokesperson, Professor John Atherton is the UEG Secretary General and also a leading H. pylori expert at The University of Nottingham.
Tel: +44 (0)1444 811099