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Cited by 87Sodium Intake and HealthNutritional Studies and DietHelicobacter pylori-related gastroenterology studies

Salt intake, cured meat consumption, refrigerator use and stomach cancer incidence: A prospective cohort study (Netherlands)

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van den Brandt, Piet A., Botterweck, Anita A.M., Goldbohm, R. Alexandra·2003·Cancer Causes & Control
DOI 10.1023/a:1024979314124
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Abstract

Objective Many case-control studies have reported that salt and cured meat intake are positively, and refrigerator use is inversely, associated with stomach cancer risk. In the current prospective study these associations were evaluated.Methods The Netherlands Cohort Study consisted of 120,852 men and women ages 55-69 years at baseline in 1986. Salt exposure was measured by calculating mean daily sodium intake (dietary salt) from 150 food items and by specific salt questions. After 6.3 years of follow-up, 282 incident stomach cancer cases were available for analyses. Case-cohort analyses were based on the 282 cases and 3123 subcohort members.Results In multivariate analyses adjusted for age, sex, smoking, education, stomach disorders, history of stomach cancer in the family, rate ratios (RR) for increasing quintiles of energy-adjusted intake of dietary salt were 1.00, 1.49, 1.03, 1.54 and 1.18, respectively (p trend = 0.43). An inverse association was found between stomach cancer and salt added at the hot meal (p trend = 0.04). For salt added to home-made soup, use of salt at the table, salt preference and duration of refrigerator use, no associations were observed. Positive associations were found for bacon (RR highest/lowest intake = 1.33; 95% CI = 1.03-1.71) and other sliced cold meat (RR highest/lowest intake = 1.29; 95% CI = 0.96-1.72), but not for smoked sausage, total cold meats, rashers/bacon, boiled ham and smoked beef/pork loin roll. Separate analyses among subjects with self-reported stomach disorders revealed higher RR of stomach cancer for dietary salt and several types of cured meat.Conclusion The present findings suggest that intake of dietary salt and several types of cured meat were weakly positively associated with stomach cancer risk.

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Authors
van den Brandt, P. A., Botterweck, A. A. M., & Goldbohm, R. A.
Affiliations
Maastricht University (NL)
Venue
Cancer Causes & Control
Publisher
Springer Science and Business Media LLC
Published
2003-06
Volume
14
Issue
5
Pages
427-438
ISSN
  • 0957-5243 (ISSN-L)
  • 1573-7225
DOI
10.1023/a:1024979314124
OpenAlex
W1586229340
Cited by
87
References
58
Citations by year
2024: 2 · 2023: 1 · 2022: 1 · 2021: 2 · 2020: 2 · 2019: 3 · 2018: 1 · 2017: 1 · 2016: 4 · 2015: 4 · 2014: 6 · 2013: 5 · 2012: 5
FWCI
5.44
Type
journal article
Language
en
Open access
Licence
Locations
  • Cancer Causes & Control (publishedVersion)
  • PubMed (publishedVersion)
  • Research Publications (Maastricht University) (publishedVersion, other-oa)
  • TNO Repository (submittedVersion)
  • Repository hosted by TU Delft Library (TU Delft) (submittedVersion)
  • Data Archiving and Networked Services (DANS) (submittedVersion)
  • Research Publications (Maastricht University) (submittedVersion, other-oa)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Sodium Intake and Health
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
  • Health Sciences › Medicine › Surgery › Helicobacter pylori-related gastroenterology studies
Keywords
gastric cancer, dietary salt, sodium intake, cured meat, bacon, smoked sausage, salt preference, gastric diseases, cancer risk factors
MeSH terms
Aged, Feeding Behavior, Female, Humans, Male, Meat Products, Middle Aged, Netherlands, Prospective Studies, Surveys and Questionnaires, Refrigeration, Risk Factors, Stomach Neoplasms, Cohort Studies, Incidence, Sodium Chloride, Dietary

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