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经常在食物中加盐会增加患胃癌的风险 精选

已有 4186 次阅读 2024-5-8 19:08 |个人分类:健康生活|系统分类:科普集锦

经常在食物中加盐会增加患胃癌的风险

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Frequent salting of food increases the risk of stomach cancer

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据奥地利维也纳医科大学(Medical University of Vienna简称MedUni Vienna, Kinderspitalgasse 15, Vienna, Austria202458日提供的消息,经常在食物中加盐会增加患胃癌的风险(Frequent salting of food increases the risk of stomach cancer)。

在高盐食物很受欢迎的亚洲国家,高盐饮食和胃癌之间的联系已经得到证实。MedUni Vienna的一项长期研究现在首次表明,这种风险也反映在欧洲的癌症统计数据中。2024417日发表在《胃癌》(Gastric Cancer)杂志网站上的分析显示,经常在食物中加盐的人患胃癌的可能性比那些在餐桌上不使用盐瓶的人高40%左右。“在餐桌上添加盐作为成年人胃癌风险的一个指标:一项前瞻性研究”详见发表在《胃癌》(Gastric Cancer)杂志的研究论文——Selma Kronsteiner-GicevicAlysha S ThompsonMartina GagglWilliam BellAedín CassidyTilman Kühn. Adding salt to food at table as an indicator of gastric cancer risk among adults: a prospective study. Gastric Cancer, 2024. DOI: 10.1007/s10120-024-01502-9. Published: 17 April 2024. https://doi.org/10.1007/s10120 024 -01502-9.

参与此项研究的有来自奥地利维也纳大学(University of Vienna, Josef-Holaubek-Platz 2 (UZA II), Vienna, Austria)、维也纳医科大学(Medical University of Vienna, Kinderspitalgasse 15, Vienna, Austria)以及英国贝尔法斯特女王大学(Queen's University Belfast, 19 Chlorine Gardens, Belfast, BT9 5DL, UK)的研究人员。

研究人员分析了来自英国大规模队列研究英国生物样本库(“UK-Biobank”)的47万多名成年人的数据。其中,“你多久在食物中加一次盐”("How often do you add salt to your food?")这个问题的答案是在2006~2010年间通过问卷调查收集的。由维也纳医学大学公共卫生中心(MedUni Vienna's Center for Public Health)的塞尔玛·克朗施泰纳-吉泽维克(Selma Kronsteiner-Gicevic)和蒂尔曼·曲恩(Tilman Kühn)领导的研究小组将调查结果与尿液中的盐排泄和国家癌症登记处的数据进行了比较。研究表明,在大约11年的观察期内,那些说自己总是或经常在食物中添加盐的人患胃癌的可能性比那些从不或很少在食物中额外添加盐的人高39%。上述论文的第一作者塞尔玛·克朗施泰纳-吉泽维克强调了研究结果的重要性,她说:“我们的研究结果也经得起人口统计学、社会经济和生活方式因素的考虑,对普遍的合并症同样有效。”

胃癌正在影响越来越多的年轻人(Stomach cancer is affecting more and more younger people 在全球最常见的癌症类型中,胃癌排在第五位。患这种肿瘤疾病的风险随着年龄的增长而增加,但最新的统计数据描绘了一幅令人担忧的画面:50岁以下的成年人患这种疾病的人数在增加。危险因素包括吸烟和饮酒、幽门螺杆菌(Helicobacter pylori)感染、超重和肥胖。高盐饮食会增加患胃癌的风险,这一事实此前已在对亚洲人群的研究中得到证实,这些人群经常食用盐渍食物、高咸鱼或极咸的卤汁和酱汁。

第一作者塞尔玛·克朗施泰纳-吉泽维奇强调说:“我们的研究表明,在西方国家,添加盐的频率与胃癌之间也存在联系。”

“通过我们的研究,我们希望提高人们对高盐摄入的负面影响的认识,并为预防胃癌的措施提供基础,”此项研究负责人蒂尔曼·曲恩总结道。

上述介绍,仅供参考。欲了解更多信息,敬请注意浏览原文或者相关报道。更多信息请点击维也纳医科大学数据保护链接(Data protection)。

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.



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