D'Elia Lanfranco, Galletti Ferruccio, Strazzullo Pasquale
Department of Clinical and Experimental Medicine, "Federico II" University of Naples, Naples, Italy.
Cancer Treat Res. 2014;159:83-95. doi: 10.1007/978-3-642-38007-5_6.
Humans began to use large amounts of salt for the main purpose of food preservation approximately 5,000 years ago and, although since then advanced technologies have been developed allowing drastic reduction in the use of salt for food storage, excess dietary salt intake remains very common. Gastric cancer is a common neoplasia, and dietary factors, including salt consumption, are considered relevant to its causation. A number of experimental studies supported the cocarcinogenic effect of salt through synergic action with Helicobacter pylori infection, in addition to some independent effects such as increase in the rate of cell proliferation and of endogenous mutations. Many epidemiological studies analyzed the relationship between excess salt intake and risk of gastric cancer. Both cross-sectional and prospective studies indicated a possibly dose-dependent positive association. In particular, a comprehensive meta-analysis of longitudinal studies detected a strong adverse effect of total salt intake and salt-rich foods on the risk of gastric cancer in the general population. Altogether, the epidemiological, clinical, and experimental evidence supports the possibility of a substantial reduction in the rates of gastric cancer through progressive reduction in population salt intake.
大约5000年前，人类开始大量使用盐，主要目的是保存食物。尽管从那时起已经开发出先进技术，使得用于食物储存的盐的使用量大幅减少，但过量摄入膳食盐仍然非常普遍。胃癌是一种常见的肿瘤，饮食因素，包括盐的摄入量，被认为与其病因有关。一些实验研究支持盐通过与幽门螺杆菌感染的协同作用产生促癌效应，此外还有一些独立作用，如细胞增殖率和内源性突变的增加。许多流行病学研究分析了过量盐摄入与胃癌风险之间的关系。横断面研究和前瞻性研究均表明可能存在剂量依赖性正相关。特别是，一项对纵向研究的综合荟萃分析发现，总盐摄入量和高盐食物对普通人群患胃癌的风险有强烈的不利影响。总之，流行病学、临床和实验证据支持通过逐步降低人群盐摄入量，大幅降低胃癌发病率的可能性。
