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Regular addition of table salt to food is associated with a 41% higher risk of stomach cancer
Last reviewed: 02.07.2025
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Stomach cancer — also known as gastric cancer — is the fifth most common cancer in the world. Although it is not as common in the United States, it still accounts for about 1.5% of new cancer cases diagnosed each year.
Doctors and experts are interested in identifying risk factors for stomach cancer so that people can receive quality treatment at an early stage.
A recent study published in the journal Gastric Cancer analyzed data from more than 470,000 people to see how the frequency of adding salt to food was associated with cases of stomach cancer.
Main results of the study
The study authors found that participants who always added salt to their food had a higher risk of stomach cancer compared to participants who rarely or never added salt to their food.
This study adds to the evidence on the risk that salt poses for stomach cancer in non-Asian populations, as most studies in this area have been conducted in Asian populations.
Research methodology
This prospective study used data from the UK Biobank, including 471,144 participants in the analysis.
They excluded participants who had missing data on added salt in their diet, body mass index (BMI), or urine sodium or potassium levels. They also excluded participants who had cancer or kidney disease at baseline.
Participants completed a baseline questionnaire indicating how often they added salt to their food, excluding salt used in cooking. Participants could answer: never/rarely, sometimes, usually, or always.
The researchers also measured levels of sodium, creatinine, and potassium in the participants' urine. They were also able to estimate 24-hour urinary sodium excretion.
They controlled for several covariates, including physical activity levels, age, education level, ethnicity, gender, and alcohol consumption. They also took into account red meat and fruit and vegetable consumption. The median follow-up period for participants was 10.9 years.
Results
During the observation period, 640 cases of stomach cancer were registered among the participants. Overall, the participants who always added salt to their food at the table were more likely to be former or current smokers, had high levels of alcohol consumption, and had lower levels of education.
The researchers found that participants who always added salt at the table had a 41% higher risk of stomach cancer compared to participants who never or rarely added salt to their food at the table.
Limitations of the study
This study has several limitations. First, it cannot prove that high salt intake causes stomach cancer. It also relies on self-reporting by participants, which does not always provide the most accurate information, and they did not have complete data on their salt intake.
The UK Biobank also does not necessarily reflect the general population, so studies with other groups with greater diversity may be warranted and the results may not be generalisable. The association between salt intake and stomach cancer risk may be stronger than observed in this study.
Tips for Reducing Salt Intake
These findings support the idea that excess salt intake is associated with an increased risk of stomach cancer. However, there are many other reasons to limit salt intake, such as reducing the risk of high blood pressure and kidney problems.
People may strive to make smarter choices about salt intake to reduce their overall salt intake.
Experts' opinion
Anton Bilchik, MD, a surgical oncologist and chief medical officer and director of the gastrointestinal and hepatobiliary program at Providence Saint John's Cancer Institute in Santa Monica, California, who was not involved in the study, told Medical News Today, "This study provides further evidence of the link between diet, particularly high-salt diets, and stomach cancer."
He added: “It is thought that one of the main causes of stomach cancer in Asian countries is fish with high salt content. Much less is known about the relationship between salt intake and stomach cancer in Western countries. It is well known that excessive salt intake is associated with a higher risk of hypertension and cardiovascular disease. This study provides further evidence that regular dietary salt increases the risk of stomach cancer. It is therefore important that people are aware of the harmful effects of excess salt intake.”