PDF(Pubmed)
Abstract：
BACKGROUND: While dietary salt intake has been linked with gastric cancer risk in Asian studies, findings from Western populations are sparse and limited to case-control studies. Our aim was to evaluate the frequency of adding salt to food at table in relation to gastric cancer risk among UK adults.
METHODS: We evaluated associations between the frequency of adding salt to food and the risk of gastric cancer in the UK Biobank (N = 471,144) using multivariable Cox regression. Frequency of adding salt to food was obtained from a touchscreen questionnaire completed at baseline (2006-2010). 24-h urinary sodium excretion was estimated using INTERSALT formulae. Cancer incidence was obtained by linkage to national cancer registries.
RESULTS: During a median follow-up period of 10.9 years, 640 gastric cancer cases were recorded. In multivariable models, the gastric cancer risk among participants reporting adding salt to food at table \"always\" compared to those who responded \"never/rarely\" was HR = 1.41 (95% CI: 1.04, 1.90). There was a positive linear association between estimated 24-h urinary sodium levels and the frequency of adding salt to food (p-trend <0 .001). However, no significant association between estimated 24-h urinary sodium with gastric cancer was observed (HR = 1.19 (95% CI: 0.87, 1.61)).
CONCLUSIONS: \"Always adding salt to food\" at table was associated with a higher gastric cancer risk in a large sample of UK adults. High frequency of adding salt to food at table can potentially serve as a useful indicator of salt intake for surveillance purposes and a basis for devising easy-to-understand public health messages.
METHODS: We evaluated associations between the frequency of adding salt to food and the risk of gastric cancer in the UK Biobank (N = 471,144) using multivariable Cox regression. Frequency of adding salt to food was obtained from a touchscreen questionnaire completed at baseline (2006-2010). 24-h urinary sodium excretion was estimated using INTERSALT formulae. Cancer incidence was obtained by linkage to national cancer registries.
RESULTS: During a median follow-up period of 10.9 years, 640 gastric cancer cases were recorded. In multivariable models, the gastric cancer risk among participants reporting adding salt to food at table \"always\" compared to those who responded \"never/rarely\" was HR = 1.41 (95% CI: 1.04, 1.90). There was a positive linear association between estimated 24-h urinary sodium levels and the frequency of adding salt to food (p-trend <0 .001). However, no significant association between estimated 24-h urinary sodium with gastric cancer was observed (HR = 1.19 (95% CI: 0.87, 1.61)).
CONCLUSIONS: \"Always adding salt to food\" at table was associated with a higher gastric cancer risk in a large sample of UK adults. High frequency of adding salt to food at table can potentially serve as a useful indicator of salt intake for surveillance purposes and a basis for devising easy-to-understand public health messages.
摘要：
背景：虽然在亚洲研究中，膳食盐摄入量与胃癌风险有关，来自西方人群的发现很少，并且仅限于病例对照研究。我们的目的是评估英国成年人在餐桌上添加盐的频率与胃癌风险的关系。
方法：我们使用多变量Cox回归评估了英国生物库（N=471,144）中食物中添加盐的频率与胃癌风险之间的关系。从基线(2006-2010)完成的触摸屏问卷获得向食物中添加盐的频率。使用INTERSALT公式估计24小时尿钠排泄。癌症发病率是通过与国家癌症登记处的联系获得的。
结果：在10.9年的中位随访期间，共记录640例胃癌病例。在多变量模型中，报告在餐桌上“总是”添加盐的参与者与回答“从不/很少”的参与者相比,胃癌风险为HR=1.41(95%CI:1.04,1.90).估计的24小时尿钠水平与向食物中添加盐的频率之间存在正线性相关（p趋势<0.001）。然而,估计的24小时尿钠与胃癌之间没有显著关联(HR=1.19(95%CI:0.87,1.61)).
结论：在大量英国成年人样本中，餐桌上“总是在食物中加盐”与较高的胃癌风险相关。在餐桌上向食物中添加盐的频率很高，可以作为监测目的的盐摄入量的有用指标，也是设计易于理解的公共卫生信息的基础。
方法：我们使用多变量Cox回归评估了英国生物库（N=471,144）中食物中添加盐的频率与胃癌风险之间的关系。从基线(2006-2010)完成的触摸屏问卷获得向食物中添加盐的频率。使用INTERSALT公式估计24小时尿钠排泄。癌症发病率是通过与国家癌症登记处的联系获得的。
结果：在10.9年的中位随访期间，共记录640例胃癌病例。在多变量模型中，报告在餐桌上“总是”添加盐的参与者与回答“从不/很少”的参与者相比,胃癌风险为HR=1.41(95%CI:1.04,1.90).估计的24小时尿钠水平与向食物中添加盐的频率之间存在正线性相关（p趋势<0.001）。然而,估计的24小时尿钠与胃癌之间没有显著关联(HR=1.19(95%CI:0.87,1.61)).
结论：在大量英国成年人样本中，餐桌上“总是在食物中加盐”与较高的胃癌风险相关。在餐桌上向食物中添加盐的频率很高，可以作为监测目的的盐摄入量的有用指标，也是设计易于理解的公共卫生信息的基础。
