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Frequent Salting of Food Increases the Risk of Stomach Cancer

In Asian countries, where high-salt foods are popular, the link between high salt consumption and stomach cancer has already been proven. A long-term study by MedUni Vienna recently published in the specialist journal Gastric Cancer shows, people who frequently add salt to their food are around 40 per cent more likely to develop stomach cancer than those who do not use the salt shaker at the table.

“Our research shows the connection between the frequency of added salt and stomach cancer in Western countries too,” emphasises first author Selma Kronsteiner-Gicevic.

“With our study, we want to raise awareness of the negative effects of extremely high salt consumption and provide a basis for measures to prevent stomach cancer,” summarises study leader Tilman Kühn.


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