ABSTRACT
An excess of stomach cancer among workers has been observed and it could be argued that men whose occupation involves heavy work eat more and are consequently exposed to a greater quantity of carcinogens in their food. Working under conditions of heat stress greatly increases a worker's salt excretion by as much as 0.1-15.0 g through sweating during one shift of work. Workers exposed to heat stress had consumed daily as much as from 13.0 to 38.0 g of salt, which is much higher than the safe level of 6 g/person/day recommended by the WHO, to keep a balance of salt in the body. Because salt strongly enhances and promotes chemical gastric carcinogenesis and Helicobacter pylori infection in both humans and animals, there is an association between work, salt intake, and the development of stomach cancer among workers in particular and in humans in general.
Subject(s)
Sodium Chloride/adverse effects , Stomach Neoplasms/etiology , Animals , Carcinogens , Hot Temperature , Humans , Models, Theoretical , Sweat , Temperature , Time Factors , WorkABSTRACT
The present study examined the relationship between stomach cancer and the low intake of fresh fruit and vegetables and/or a high intake of pickled, preserved or salted foods and frequent use of cooking oil. During 139,390 person-year of follow-up of over 13,000 subjects, 116 died from stomach cancer. Using a Cox proportional hazards-regression analysis of relative risk (RR, 95% CI) controlling for age, sex, smoking and other dietary factors, a significant decline was found with a high consumption of green and yellow vegetables (RR=0.4, 95% CI=0.2-0.9). Reductions of between 40 and 50% were also observed with a high consumption of fresh foods (fruit, cuttle fish, tofu, and potatoes), but these associations were not statistically significant. The risk was significantly increased by the high consumption of processed meat (RR=2.7, 95% CI=1.0-7.4) and by the frequent use of cooking oil (RR=4.0, 95% CI=1.3-11.8). The high consumption of pickled food and traditional soups also increased risk, but not significantly. The findings suggest that a diet high in salt and low in vitamins may be associated with an increase in stomach cancer.
