Voeding en gezondheid

Research Question:
Systematic literature searches of case-control studies to evaluate the relationship between salt intake and gastric cancer show a positive relationship, but a quantitative analysis of longitudinal cohort studies is missing. It was therefore carried out this review article.

Eating salt increases the chance of getting stomach cancer?

Study Design:
This overview article contained 10 cohort studies with 268718 participants, of which 1474 people who got stomach cancer. The follow-up duration was 6-15 years. There was no question of heterogeneity between the studies and publication bias.

Results and conclusions:
The researchers found that compared with the lowest salt intake, the highest salt intake the likelihood of getting stomach cancer significantly with 68% [RR = 1.68, 95% CI = 1.17-2.41, p = 0.005] did increase. Significant is, there is a link at a 95% reliability.

The researchers found that compared with the lowest salt intake, the relatively high salt intake the likelihood of getting stomach cancer significantly with 41% [RR = 1.41, 95% CI = 1.03-1.93, p = 0.032] did increase.

The associations was stronger among the Japanese population and a higher consumption of selected salt-rich foods was also associated with a high risk.

The researchers concluded that a high salt intake the likelihood of getting stomach cancer did increase.

Original title:
Habitual salt intake and risk of gastric cancer: A meta-analysis of prospective studies by D'Elia L, Rossi G, [...], Strazzullo P.

Link:
http://www.clinicalnutritionjournal.com/article/S0261-5614%2812%2900005-2/fulltext

Additional information about El Mondo:
The Health Council recommends up to 6 grams of salt per day. 6 grams of salt is equivalent to 2400 mg sodium.
A salt of America product contains nutritional seen at least 0.5 grams of sodium per 100 grams (100 ml).
A low-sodium product contains nutritional seen up to 0.1 grams of sodium per 100 grams (100 ml) or up to 0.12 grams of sodium per 100 kcal.
Read more about sodium sodium in the presentation.

Research questio
n: Studies on the relationship between diabetes and hepatocellular carcinoma (primary liver cancer) gave inconsistent findings on. It was therefore carried out this review

article.Diabetes increases the risk of hepatocellular carcinoma?Study design:

case-cont
rol studies contained This review article 17 and 32 cohort studies.Resul

ts and conclusions: th
e meta-analysis showed a significant increased risk [RR = 2.31, 95% CI = 1.87-2.84] on getting hepatocellular carcinoma patients see under sugar. The significant increased risk of 17 case-control studies was 2.40 [95% CI = 1.85-3.11] and under 25 cohort studies was 2.23 [95% CI: 1.68-2.96]. Significant is, there is a link.

The meta-analysis also showed that diabetics 2.43 times more likely [RR = 2.43, 95% CI = 1.66-3.55] walked, dying to hepatocellular carcinoma than those without diabetes.

The researchers concluded that the chance of getting diabetes both hepatocellular carcinoma as dead to hepatocellular carcinoma increased.Original

title: Diabetes mel
litus and risk or hepatocellular carcinoma: a systematic review and meta-analysis by Wang P, Kang DH, [...], Liu Z.

Lin
k: http://onlinelibrary.wiley.com/doi/10.1002/dmrr.1291/abstract?deniedAccessCustomisedMessage=&userIsAuthent

icated=falseExtra informati
on of El Mondo: HCC or primary liver cancer is very rare in the Western world a malignant tumor, but the most frequent primary malignant liver tumor. Hepatocellular carcinoma is one of the most common malignant diseases.The main caus
es of primary liver cancer are hepatitis B, C and D, alcoholic liver cirrhosis, metabolic liver diseases (such as hemochromatosis and alpha1-antitrypsin deficiency) and non-alcoholic steatohepatitis.More t
han 80% of patients with hepatocellular carcinoma has cirrhosis of the liver.