High salt consumption has also been linked to stomach cancer. According to the German Cancer Research Center’s Cancer Information Service (KID), heavily salted or cured meals appear to raise the risk of stomach cancer, regardless of whether they are salted or cured meat, fish, or heavily salted vegetables. The argument is that table salt likely affects the gastric mucosa, contributing to inflammatory processes in the stomach.
A increasing amount of evidence suggests that consuming too much salt may increase the risk of stomach cancer. Salt can harm the cells in the stomach lining, causing inflammation and cell alterations that can progress to cancer. Furthermore, salt can increase the risk of stomach cancer by increasing stomach acid production, which can damage the stomach lining.
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