Reducing salt intake 'would cut stomach cancer risk'

23 July 2012

People can significantly reduce their chances of developing stomach cancer by lowering their intake of salt, a new study has indicated.

Research carried out by the World Cancer Research Fund (WCRF) suggests that cutting back on the consumption of bacon, bread and breakfast cereals with high salt content could have a major impact on people's risk factor for the disease.

According to the research, one in seven cases of stomach cancer could be prevented if people stuck to their recommended daily intake of 6g or less, rather than the current average UK consumption of 8.6g.

Commenting on the report, Kate Mendoza, head of health information at WCRF, explained that stomach cancer is difficult to treat successfully because most cases are not caught until the disease is well-established.

"This places even greater emphasis on making lifestyle choices to prevent the disease occurring in the first place - such as cutting down on salt intake and eating more fruit and vegetables," she added.

According to Cancer Research UK, around 5,000 people a year die from stomach cancer in the UK, with the disease responsible for three per cent of all cancer deaths.

Posted by Philip Briggs


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