Gastric cancer and the daily intake of the major dish groups contributing to sodium intake: A case‐control study in Korea

Abstract

Studies on the association between gastric cancer (GC) and the intake of soup‐based dish groups (noodles and dumplings, soups, and stews), which are sodium‐contributing foods, in Korea are insufficient, and the results of studies on the intake of pickled vegetables such as kimchi are inconsistent. This study aimed to determine the association between the incidence of GC and the daily intake of high‐sodium dish groups (noodles and dumplings, soups, stews, and pickled vege-tables) and whether these associations differ depending on behavioral risk factors for GC. In this case‐control study, subjects aged 20–79 years were recruited from two hospitals between December 2002 and September 2006. A total of 440 cases and 485 controls were recruited, of which 307 pairs were matched and included for the analysis. In our results, a higher intake of noodles and dump-lings was associated with a significantly increased incidence of GC. In the participants who con-sumed past or current alcohol, a higher intake of noodles and dumplings was associated with a significantly increased incidence of GC. Our results suggest that efforts to reduce the daily sodium intake from noodles and dumplings are needed to prevent and reduce the incidence of GC.