ศูนย์วิจัยสถาบันวิจัยโรคมะเร็งแห่งชาติของญี่ปุ่น กล่าวเตือนให้ลดการกินเค็มลงเสีย ด้วยเหตุว่าการกินเค็มมาก จะทำให้เป็นมะเร็งของกระเพาะอาหาร
ศูนย์ได้แนะนำ หลังจากที่ได้ศึกษาจาก ชาวอาทิตย์อุทัยวัยกลางคน จำนวน 40,000 คน เป็นเวลา 11 ปี ได้พบมาว่า ในหมู่ผู้ที่ชอบกินรสเค็มจัดที่สุดใน 500 คน จะเป็นมะเร็งอยู่ 1 คน ในแต่ละปี เป็นอัตราสูงกว่าผู้ที่กินเค็มน้อยที่สุด ถึง 2 เท่า ดร.โชอิชิโร สูกานี หัวหน้านักวิจัย กล่าวว่า “แม้ว่าสถิติผู้ป่วยชาวญี่ปุ่นจะค่อยลดลงเป็นลำดับ แต่มันก็ยังเป็นมะเร็งชนิดที่คนญี่ปุ่นเป็นกันแพร่หลายที่สุด”
นักวิทยาศาสตร์มีความรู้มาก่อนแล้วว่าการกินเค็มจะทำให้กระเพาะอักเสบ ซึ่งมักจะเป็นอาการต้นแรกของมะเร็งกระเพาะ ทุกปี จะมีชาวโลกเสียชีวิตลงด้วยโรคมะเร็งลำไส้หรือกระเพาะอาหาร มากที่สุดเป็นอันดับ 2 ปีละประมาณ 776,000 คน ทาง ดร.ทิม เคย์ ของศูนย์วิจัยโรคมะเร็งอังกฤษก็ได้ให้ความเห็นว่า การลดกินเค็มไม่แต่เพียงจะช่วยลดการเป็นมะเร็งเท่านั้น หากยังเป็นผลดี ทำให้ไม่ค่อยเป็นความดันโลหิตสูง และโรคหัวใจกับหลอดเลือด.
ที่มา: ไทยรัฐ 25 กรกฎาคม 2555
Reducing salt ‘would cut cancer’
22 July 2012 Last updated at 23:33 GMT
Cutting back on salty foods such as bacon, bread and breakfast cereals may reduce people’s risk of developing stomach cancer, according to the World Cancer Research Fund (WCRF).
It wants people to eat less salt and for the content of food to be labelled more clearly.
In the UK, the WCRF said one-in-seven stomach cancers would be prevented if people kept to daily guidelines.
Cancer Research UK said this figure could be even higher.
Too much salt is bad for blood pressure and can lead to heart disease and stroke, but it can also cause cancer.
The recommended daily limit is 6g, about a level teaspoonful, but the World Cancer Research Fund said people were eating 8.6g a day.
There are around 6,000 cases of stomach cancer every year in the UK. The WCRF estimated that 14% of cases, around 800, could be avoided if everyone stuck to their 6g a day.
Kate Mendoza, head of health information at WCRF, said: “Stomach cancer is difficult to treat successfully because most cases are not caught until the disease is well-established.
“This places even greater emphasis on making lifestyle choices to prevent the disease occurring in the first place – such as cutting down on salt intake and eating more fruit and vegetables.”
Eating too much salt is not all about sprinkling it over fish and chips or Sunday lunch, the vast majority is already inside food.
It is why the WCRF has called for a “traffic-light” system for food labelling – red for high, amber for medium and green for low.
However, this has proved controversial with many food manufacturers and supermarkets preferring other ways of labelling food.
Lucy Boyd, from Cancer Research UK, said: “This research confirms what a recently published report from Cancer Research UK has shown – too much salt also contributes considerably to the number of people getting stomach cancer in the UK.
“On average people in Britain eat too much salt and intake is highest in men.
“Improved labelling – such as traffic light labelling – could be a useful step to help consumers cut down.”
A spokesman for the Department of Health said: “We already know too much salt can lead to conditions such as heart disease and stroke. That is why we are taking action through the ‘Responsibility Deal’ to help reduce the salt in people’s diets. And we are looking at clearer… labelling on foods as part of our consultation on front-of-pack labelling.
“We keep these findings under review alongside other emerging research in the field.”
Data from: bbc.co.uk
Salt raises ‘stomach cancer risk’
Last Updated: Wednesday, 7 January, 2004, 00:37 GMT
People who eat lots of highly salted food double their risk of stomach cancer, research suggests.
Scientists from Japan’s National Cancer Centre Research Institute caried out an 11-year study of 40,000 middle-aged Japanese.
The risk of stomach cancer was one in 500 per year for those men with the highest salt intake – twice the rate for those who ate the least salt.
The research is published in the British Journal of Cancer.
For women, the risk was one in 1,300 per year for those who ate the highest amount of salt, compared to one in 2,000 for those with a relatively salt-free diet.
Common cause of death
Gastric or stomach cancer is the second most frequent cause of cancer deaths worldwide – with an estimated 776,000 deaths in 1996.
Scientists know that high salt intake can induce atrophic gastritis – a precursor to stomach cancer.
Salting, pickling and smoking are traditionally popular ways of preparing food in Japan. Pickled vegetable and noodles are rich in sodium and low in vitamin C.
As the Japanese diet has become increasingly westernised there has been a noticeable drop in the rates of stomach cancer but an increase in the rates of breast and bowel cancers, emphasising the role of diet in the disease.
Lead researcher Dr Shoichiro Tsugane said: “Although there is a steady decline in its incidence, gastric cancer is still the most common form of cancer in Japan.
“In addition to salt intake our study also shows that smoking and low consumption of fruit and vegetables increases the risk of stomach cancer particularly in men.”
Dr Tim Key, an epidemiologist for Cancer Research UK, said: “This study shows strong associations of stomach cancer with the intake of highly salted Japanese foods including salted fish and pickled vegetables.
“What we don’t know is whether it is specifically the salt in these foods that can cause cancer or a combination of salt and other chemicals.
“In Britain stomach cancer rates are much lower than in Japan and these types of highly salted foods are not widely consumed.
“But limiting salt intake is also important for reducing the risk for high blood pressure and cardiovascular disease.
“The study underlines the importance of limiting salt intake in our daily diet not only to reduce the risk of stomach cancer but also to protect against heart disease.”
Data from: bbc.co.uk
Review of salt consumption and stomach cancer risk: Epidemiological and biological evidence
Data from: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2682234/
Salt Increases Ulcer-Bug Virulence
ScienceDaily (May 24, 2007) — Scientists have identified yet another risk from a high-salt diet. High concentrations of salt in the stomach appear to induce gene activity in the ulcer-causing bacterium Helicobacter pylori, making it more virulent and increasing the likelihood of an infected person developing a severe gastric disease.
“Apparently the stomach pathogen H. pylori closely monitors the diets of those people whom it infects. Epidemiological evidence has long implied that there is a connection between H. pylori and the composition of the human diet. This is especially true for diets rich in salt,” says Hanan Gancz, of the Uniformed Services University of the Health Sciences in Bethesda, Maryland, who presents the research May 22, 2007 at the 107th General Meeting of the American Society for Microbiology in Toronto.
H. pylori is a spiral-shaped bacterium that can live in the acidic environment of the stomach and duodenum which is the section of intestine below the stomach. It is the most common cause of ulcers of the stomach and duodenum, accounting for up to 90% of duodenal ulcers and up to 80% of gastric ulcers. Infection with H. pylori also causes gastritis, and infected persons also have a 2- to 6-fold increased risk of developing mucosa-associated lymphoid tissue (MALT) lymphoma, and gastric cancer compared with uninfected counterparts.
H. pylori infection is common in the United States and is most often found in persons from lower income groups and older adults. About 20% of persons less than 40 years of age and about 50% of persons over 60 years of age are infected. Most infected people do not have symptoms and only a small percentage go on to develop disease.
Previous research has focused on the affects diet has on the stomach environment where H. pylori resides, but until now scientists have overlooked the response of the microorganism specifically to these dietary queues. Working from the epidemiological evidence that H. pylori infection combined with a high-salt diet results in an increased incidence of severe gastric maladies, Gancz and colleagues decided to look at the direct effect a high concentration of salt had on both the growth and gene expression of the bacterium.
“We noted that H. pylori growth rate shows a sharp decline at high salt concentrations. Moreover, bacterial cells exposed to increased salt exhibited striking morphological changes: cells became elongated and formed long chains,” says Gancz. “We conclude that H. pylori exposed to high levels of salt in vitro exhibit a defect in cell division.”
They also discovered transciption of two genes responsible for the virulence of the bacterium was increased during high-salt conditions.
“The altered expression patterns of some virulence genes may partially explain the increased disease risk that is associated with a high salt diet in H. pylori infected individuals,” says Gancz.
This work was supported by a grant from the U.S. National Institutes of Health.
The above story is reprinted from materials provided byAmerican Society for Microbiology, via EurekAlert!, a service of AAAS.
Data from: www.sciencedaily.com