Encyclopedia of Cancer

Living Edition
| Editors: Manfred Schwab

Salt Intake

Living reference work entry
DOI: https://doi.org/10.1007/978-3-642-27841-9_5152-2

Synonyms

Definition

The composition of salt is approximately 39.3 % sodium and 60.7 % chloride by molecular weight. Salt regulates the water content (fluid balance) of the body and plays an essential role in homeostasis. The nutritional requirement of salt has been estimated to be 1.25 g per day for adults.

Characteristics

Salt intake varies substantially around the world, though in developed countries, typical diets include salt far in excess of requirements. In the INTERSALT study, daily salt intake as determined by 24-h urinary sodium excretion ranged from 5 g in Trinidad and Tobago to 14 g in Tianjin, China. The average intakes were around 8–10 g per day in most western countries and 10–12 g per day in Japan and Korea.

Epidemiological studies have shown that nasopharyngeal carcinoma and gastric cancer are associated with high salt intake.

Nasopharyngeal Carcinoma

Nasopharyngeal carcinoma is a rare malignancy, with age-adjusted incidence rates...

Keywords

Gastric Cancer Pylorus Infection Nasopharyngeal Carcinoma Salt Intake Atrophic Gastritis 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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References

  1. Ho JHC (1971) Genetic and environmental factors in nasopharyngeal carcinoma. In: Nakamura W, Nishioka K, Hitayama T, Ito Y (eds) Recent advances in human tumor virology and immunology. University of Tokyo Press, Tokyo, pp 275–295Google Scholar
  2. Joossens JV, Hill MJ, Elliott P et al (1996) Dietary salt, nitrate and stomach cancer mortality in 24 countries. European Cancer Prevention (ECP) and the INTERSALT Cooperative Research Group. Int J Epidemiol 25:494–504CrossRefPubMedGoogle Scholar
  3. Shikata K, Kiyohara Y, Kubo M et al (2006) A prospective study of dietary salt intake and gastric cancer incidence in a defined Japanese population: the Hisayama study. Int J Cancer 119:196–201CrossRefPubMedGoogle Scholar
  4. Tsugane S, Sasazuki S, Kobayashi M et al (2004) Salt and salted food intake and subsequent risk of gastric cancer among middle-aged Japanese men and women. Br J Cancer 90:196–134CrossRefGoogle Scholar
  5. World Health Organization (2003) Diet, nutrition and the prevention of chronic diseases, vol 916, WHO technical report series. World Health Organization, GenevaGoogle Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 2015

Authors and Affiliations

  1. 1.Department of Environmental Medicine, Graduate School of Medical SciencesKyushu UniversityFukuokaJapan
  2. 2.Department of Medicine and Clinical Science, Graduate School of Medical SciencesKyushu UniversityFukuokaJapan