Excessively salty food is one of the main risk factors for stomach cancer. British and Japanese scientists have found that people who love heavily salted food have twice the risk of developing stomach cancer compared to others.
Researchers analyzed the dietary habits and health conditions of approximately 40,000 Japanese men and women and found that those who frequently consume salty food are most prone to developing stomach cancer.
After consuming excessive high-salt food, the osmotic pressure of the stomach contents increases, causing direct damage to the gastric mucosa. Animal experiments have shown that when rats were fed a 12% to 20% saline solution, their gastric mucosa developed extensive and diffuse congestion, edema, erosion, bleeding, and necrosis.
High-salt food causes congestion and erosion of the gastric mucosa and inhibits the synthesis of prostaglandin E, which enhances the resistance of the gastric mucosa. This makes the gastric mucosa more susceptible to damage, leading to gastritis or ulcers.
High-salt and salt-preserved foods contain large amounts of nitrates, which can easily form nitrosamines, substances with extremely strong carcinogenic effects. Therefore, people should eat a light diet, with daily salt intake controlled to 5-6 grams, and a maximum of no more than 8 grams.