Can Too Much Salt Increase Your Risk Of Stomach Cancer?

Salt is a vital seasoning, but excessive consumption can harm your health, especially your stomach. Studies have increasingly linked high salt intake to a heightened risk of stomach cancer, a condition often underdiagnosed in its early stages. Consuming too much salt damages the stomach lining, making it vulnerable to infection by Helicobacter pylori(H. pylori), a bacterium strongly associated with stomach cancer. The problem is particularly concerning in countries where salty foods, such as pickles, processed meats, and preserved fish, are dietary staples. Understanding the risks and taking proactive measures can help you maintain a balanced diet while protecting your stomach’s health.

How excessive salt intake increases the risk of stomach cancer

Excessive salt consumption directly impacts the stomach, creating conditions conducive to cancer development. Here are eight ways salt increases the risk.

1. Irritation of the stomach lining

Salt can erode the protective mucus layer in the stomach, causing chronic inflammation and cellular damage over time, which increases cancer risk.

2. Promotes H. pylori infection

High salt levels create an environment that encourages the growth of Helicobacter pylori, a bacterium that can cause ulcers and lead to stomach cancer.

3. Enhances carcinogen formation

Salted and preserved foods often contain nitrates and nitrites, which can transform into carcinogenic compounds when combined with stomach acid.

4. Weakens stomach defences

Salt reduces the production of prostaglandins, compounds that protect the stomach lining from harmful substances, making it more vulnerable.

5. Increases oxidative stress

Excess salt can generate free radicals in the stomach, leading to DNA damage and increased risk of cancerous mutations.

6. High sodium intake disrupts gut microbiota

Consuming too much salt may alter the balance of gut bacteria, which can negatively affect overall stomach health and increase susceptibility to disease.

7. Long-term exposure to salty foods

Regular consumption of salty snacks, pickles, or preserved fish may lead to cumulative damage over the years, elevating cancer risk significantly.

8. Amplifies risk factors in high-risk individuals

For people with a family history of stomach cancer or existing gastrointestinal issues, excessive salt acts as a catalyst, accelerating disease progression.

While salt is essential for flavour and certain bodily functions, moderation is key to avoiding its harmful effects. To reduce your risk of stomach cancer, focus on fresh, whole foods, and limit your intake of processed, cured, and pickled items. Balance your diet with antioxidant-rich fruits and vegetables, which help combat oxidative stress. Hydration is also essential to maintain a healthy stomach lining. By adopting mindful eating habits and moderating salt intake, you can protect your digestive health and significantly lower your risk of stomach cancer over the long term.

Disclaimer: This content including advice provides generic information only. It is in no way a substitute for a qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.