Tags

Type your tag names separated by a space and hit enter

Consumption of sodium and salted foods in relation to cancer and cardiovascular disease: the Japan Public Health Center-based Prospective Study.
Am J Clin Nutr. 2010 Feb; 91(2):456-64.AJ

Abstract

BACKGROUND

Although the influence of salt, per se, on the risk of cancer or cardiovascular disease (CVD) might differ from that of salt-preserved foods, few studies have simultaneously examined the effects of sodium and salted foods on the risk of either cancer or CVD.

OBJECTIVE

We simultaneously examined associations between sodium and salted food consumption and the risk of cancer and CVD.

DESIGN

During 1995-1998, a validated food-frequency questionnaire was administered to 77,500 men and women aged 45-74 y. During up to 598,763 person-years of follow-up until the end of 2004, 4476 cases of cancer and 2066 cases of CVD were identified.

RESULTS

Higher consumption of sodium was associated with a higher risk of CVD but not with the risk of total cancer: multivariate hazard ratios for the highest compared with lowest quintiles of intake were 1.19 (95% CI: 1.01, 1.40; P for trend: 0.06) for CVD and 1.04 (95% CI: 0.93, 1.16; P for trend: 0.63) for total cancer. Higher consumption of salted fish roe was associated with higher risk of total cancer, and higher consumption of cooking and table salt was associated with higher risk of CVD. Similar results were seen for the risk of gastric or colorectal cancer and stroke.

CONCLUSIONS

Sodium intake as a whole salt equivalent may not increase the risk of cancer but may increase that of CVD. In contrast, salted food intake may increase the risk of cancer. Our findings support the notion that sodium and salted foods have differential influences on the development of cancer and CVD.

Authors+Show Affiliations

Epidemiology and Prevention Division, Research Center for Cancer Prevention and Screening, National Cancer Center, Tokyo, Japan.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20016010

Citation

Takachi, Ribeka, et al. "Consumption of Sodium and Salted Foods in Relation to Cancer and Cardiovascular Disease: the Japan Public Health Center-based Prospective Study." The American Journal of Clinical Nutrition, vol. 91, no. 2, 2010, pp. 456-64.
Takachi R, Inoue M, Shimazu T, et al. Consumption of sodium and salted foods in relation to cancer and cardiovascular disease: the Japan Public Health Center-based Prospective Study. Am J Clin Nutr. 2010;91(2):456-64.
Takachi, R., Inoue, M., Shimazu, T., Sasazuki, S., Ishihara, J., Sawada, N., Yamaji, T., Iwasaki, M., Iso, H., Tsubono, Y., & Tsugane, S. (2010). Consumption of sodium and salted foods in relation to cancer and cardiovascular disease: the Japan Public Health Center-based Prospective Study. The American Journal of Clinical Nutrition, 91(2), 456-64. https://doi.org/10.3945/ajcn.2009.28587
Takachi R, et al. Consumption of Sodium and Salted Foods in Relation to Cancer and Cardiovascular Disease: the Japan Public Health Center-based Prospective Study. Am J Clin Nutr. 2010;91(2):456-64. PubMed PMID: 20016010.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Consumption of sodium and salted foods in relation to cancer and cardiovascular disease: the Japan Public Health Center-based Prospective Study. AU - Takachi,Ribeka, AU - Inoue,Manami, AU - Shimazu,Taichi, AU - Sasazuki,Shizuka, AU - Ishihara,Junko, AU - Sawada,Norie, AU - Yamaji,Taiki, AU - Iwasaki,Motoki, AU - Iso,Hiroyasu, AU - Tsubono,Yoshitaka, AU - Tsugane,Shoichiro, AU - ,, Y1 - 2009/12/16/ PY - 2009/12/18/entrez PY - 2009/12/18/pubmed PY - 2010/2/23/medline SP - 456 EP - 64 JF - The American journal of clinical nutrition JO - Am. J. Clin. Nutr. VL - 91 IS - 2 N2 - BACKGROUND: Although the influence of salt, per se, on the risk of cancer or cardiovascular disease (CVD) might differ from that of salt-preserved foods, few studies have simultaneously examined the effects of sodium and salted foods on the risk of either cancer or CVD. OBJECTIVE: We simultaneously examined associations between sodium and salted food consumption and the risk of cancer and CVD. DESIGN: During 1995-1998, a validated food-frequency questionnaire was administered to 77,500 men and women aged 45-74 y. During up to 598,763 person-years of follow-up until the end of 2004, 4476 cases of cancer and 2066 cases of CVD were identified. RESULTS: Higher consumption of sodium was associated with a higher risk of CVD but not with the risk of total cancer: multivariate hazard ratios for the highest compared with lowest quintiles of intake were 1.19 (95% CI: 1.01, 1.40; P for trend: 0.06) for CVD and 1.04 (95% CI: 0.93, 1.16; P for trend: 0.63) for total cancer. Higher consumption of salted fish roe was associated with higher risk of total cancer, and higher consumption of cooking and table salt was associated with higher risk of CVD. Similar results were seen for the risk of gastric or colorectal cancer and stroke. CONCLUSIONS: Sodium intake as a whole salt equivalent may not increase the risk of cancer but may increase that of CVD. In contrast, salted food intake may increase the risk of cancer. Our findings support the notion that sodium and salted foods have differential influences on the development of cancer and CVD. SN - 1938-3207 UR - https://www.unboundmedicine.com/medline/citation/20016010/Consumption_of_sodium_and_salted_foods_in_relation_to_cancer_and_cardiovascular_disease:_the_Japan_Public_Health_Center_based_Prospective_Study_ L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.3945/ajcn.2009.28587 DB - PRIME DP - Unbound Medicine ER -