Brief Article
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World J Gastroenterol. Apr 21, 2011; 17(15): 2049-2053
Published online Apr 21, 2011. doi: 10.3748/wjg.v17.i15.2049
A case-control study on the relationship between salt intake and salty taste and risk of gastric cancer
Wan-Guang Yang, Chuan-Bo Chen, Zhi-Xin Wang, Yu-Pei Liu, Xiao-Yuan Wen, Shan-Feng Zhang, Tong-Wen Sun
Wan-Guang Yang, Department of Emergency, The First Affiliated Hospital, Zhengzhou University, Zhengzhou 450052, Henan Province, China
Chuan-Bo Chen, School of Nursing, Henan University, Kaifeng 475001, Henan Province, China
Zhi-Xin Wang, School of Basic Medicine, Zhengzhou University, Zhengzhou 450052, Henan Province, China
Yu-Pei Liu, Department of Emergency, The First Affiliated Hospital, Zhengzhou University, Zhengzhou 450052, Henan Province, China
Xiao-Yuan Wen, Department of Sports Medicine, Chengdu Sports University, Chengdu 610041, Sichuang Province, China
Shan-Feng Zhang, School of Basic Medicine, Zhengzhou University, Zhengzhou 450052, Henan Province, China
Tong-Wen Sun, Department of Emergency, The First Affiliated Hospital, Zhengzhou University, Zhengzhou 450052, Henan Province, China
Author contributions: Yang WG designed the study and wrote the paper; Chen CB designed the study, collected data and wrote the paper; Wang ZX and Liu YP contributed to data collection and investigation;Wen XY conducted the study and data analysis and wrote the paper; Zhang SF and Sun TW contributed to data collection.
Correspondence to: Chuan-Bo Chen, Professor, School of Nursing, Henan University, Kaifeng 475001, Henan Province, China. kanghong567@126.com
Telephone: +86-371-66913149 Fax: +86-371-66970906
Received: December 9, 2010
Revised: January 5, 2011
Accepted: January 12, 2011
Published online: April 21, 2011
Abstract

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 ≥ 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.

Keywords: Gastric cancer; Salt taste sensitivity threshold; Salt taste preference