- Volume 13 Issue 6
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Sodium Intake, Salt Taste and Gastric Cancer Risk According to Helicobacter Pylori Infection, Smoking, Histological Type and Tumor Site in China
- Zhong, Chen ;
- Li, Kai-Nan ;
- Bi, Jing-Wang ;
- Wang, Bao-Cheng
- Published : 2012.06.30
Aim: The risk factors mostly strongly associated with gastric cancer are gastric bacteria Helicobacter pylori and diet. Using a case-control study among residents in Jinan, we examined the association between the salt taste and gastric cancer according to H. pylori infection, smoking and histological type as well as tumor site. Methods: This population-based case-control study included 207 cases and 410 controls. Data on potential risk factors of gastric cancer were obtained by interview of cases and controls with a questionnaire, salt taste preference was measured for all subjects, and IgG antibodies to H. pylori were applied to assess infection. Risk measures were determined using unconditional logistic regression. Results: The proportions of salt taste at intervals of 1.8-7.2 g/L and
Gastric cancer;sodium intake;salt taste preference;H.pylori infection;tumor site
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