The study, which managed for market, socioeconomic, and lifestyle elements, found that those who typically added salt were 39% more likely to develop stomach cancer compared to those who seldom or never added salt.Link between salt intake and stomach cancer showed in Western nations for the very first timeIn numerous Asian countries where high-salt diets are typical, the association in between extreme salt intake and stomach cancer has been well-established. The research study group led by Selma Kronsteiner-Gicevic and Tilman Kühn from MedUni Viennas Center for Public Health compared the results of the study with salt excretion in urine and with data from national cancer registries.This revealed that people who said they always or often added salt to their food were 39 percent more likely to establish stomach cancer over an observation period of around 11 years than those who never or rarely added an additional pinch of salt to their food. “Our outcomes likewise stood up to the factor to consider of market, socioeconomic and way of life aspects and were simply as legitimate for dominating comorbidities,” states initially author Selma Kronsteiner-Gicevic, emphasizing the significance of the results.Stomach cancer is affecting more and more younger peopleIn the list of the most common types of cancer worldwide, stomach cancer is in 5th place.