%0 Journal Article
%T A case-control study on the relationship between salt intake and salty taste and risk of gastric cancer
%A Wan-Guang Yang
%A Chuan-Bo Chen
%A Zhi-Xin Wang
%A Yu-Pei Liu
%J World Journal of Gastroenterology
%D 2011
%I Baishideng Publishing Group Co. Limited
%R 10.3748/wjg.v17.i15.2049
%X AIM: To investigate the relationship between salt intake and salty taste and risk of gastric cancer. METHODS: A 1:2 matched hospital based case-control study including 300 patients with gastric cancer and 600 cancer-free subjects as controls. Subjects were interviewed with a structured questionnaire containing 80 items, which elicited information on dietary, lifestyle habits, smoking and drinking histories. Subjects were tested for salt taste sensitivity threshold (STST) using concentrated saline solutions (0.22-58.4 g/L). Conditional logistic regression was used to calculate odds ratios (ORs) and 95% confidence intervals (95% CI). RESULTS: Alcohol and tobacco consumption increased the risk of gastric cancer [OR (95% CI) was 2.27 (1.27-4.04) for alcohol and 2.41 (1.51-3.87) for tobacco]. A protective effect was observed in frequent consumption of fresh vegetable and fruit [OR (95% CI) was 0.92 (0.58-0.98) for fresh vegetable and 0.87 (0.67-0.93) for fruit]. Strong association was found between STST ¡Ý 5 and gastric cancer [OR = 5.71 (3.18-6.72)]. Increased STST score was significantly associated with salted food intake and salty taste preference (P < 0.05). CONCLUSION: A high STST score is strongly associated with gastric cancer risk. STST can be used to evaluate an inherited characteristic of salt preference, and it is a simple index to verify the salt intake in clinic.
%K Gastric cancer
%K Salt taste sensitivity threshold
%K Salt taste preference
%U http://www.wjgnet.com/1007-9327/full/v17/i15/2049.htm