Used as a preservative and in enhancing the taste and flavor of food, salt has been linked to an increased risk of stomach and nasopharyngeal cancer. In fact, several studies pointed out that eating processed meats preserved by salting, curing or fermentation will likely increase the risk of colorectal cancer. The safest is to take no more than 5 grams of salt each day, which is only about 1 teaspoon.
Too much salt can lead to an increase of high blood pressure levels plus increase your risk of stomach cancer. Actually, you do not need to add salt on your diet because you get all your sodium requirements naturally from food.
You must understand that the human body does not need a lot of sodium to work but with the kind of food landscape in the city, most of the time you find yourself eating take away foods and processed foods that have too much salt in them.
It is best to try flavoring foods with herbs and spices instead of salt. What you eat is really important when you have cancer.
Besides cardiovascular disease, a high salt intake causes other adverse health effects such as gastric and some other cancers, obesity (risk factor for many cancer sites), Meniere’s disease, worsening of renal disease, triggering an asthma attack, osteoporosis, exacerbation of fluid retention, renal calculi, etc.
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Diets containing high amounts of food preserved by salting and pickling are associated with an increased risk of cancers of the stomach, nose and throat. Salt contains sodium and chloride which regulate muscle contractions, nerve function, blood pressure and fluid balance.
The Cancer Research Center of Hawaii in joint effort with the University of Southern California found out that there is a link between getting cancer and eating processed meats. Processed meats are manufactured by putting sodium nitrite during the process of cooking the meat.
The study followed about 190,000 individuals for 7 years and discovered that those who have most processed meat in their diets are 67% at risk of pancreatic cancer.
The study suggests these compounds are associated with cancer when ingested, which is
sodium nitrite + present amines = carcinogenic N-nitroso compounds.
Another study conducted by the University of Hawaii following about 200,000 individuals reported the same findings.
Although salt gives our food a good taste, it has been proven to be a dangerous, cancer causing ingredient. The only safe solution is to avoid sodium nitrite completely. Salt is useless!
Eating even just 12 grams of salt a day doubles your risk of the likelihood of stomach cancer, where everyday items such as the bacon, bread, ready meals, processed foods, and baked beans were already discovered as a contributor and culprit. The findings were revealed by the Cancer Research UK.
You are more likely to consume salt when you eat ready meals and junk foods. Reduce the salt you use gradually and try to add flavor to your cooking using garlic, onion, chilli, lemon juice, vinegar, pepper, herbs, curry paste, and spices.
Recommended dosage of salt
The recommended allowance is only 6 grams for an adult. Eat no more than 6 grams of salt, which is about 2300 mg of sodium or about ½ teaspoon of salt in a day.
The Gerson therapy recommends total avoidance of salt. Besides cancer, a high salt diet is known to trigger stroke and increase your risk of a heart disease.
In Japan, a study followed about 40,000 people and found that consuming 12 to 15 grams of salt a day gives you twice the risk of stomach cancer. The study was published in the British Journal of Cancer.
The World Cancer Research Fund suggests that one in seven cases of stomach cancer in the UK could be prevented if the salt intake is reduced to the recommended daily maximum of 6 grams. The 6 grams is equivalent to 1 teaspoon.
A study published in the Meat Science scholarly journal of the American Meat Association said that when it comes to cancer, the hot dog may be the better choice!
Several studies found that higher consumption of this kind of processed meat increases your risk of colon cancer after they tested HCA levels from a variety of ready to eat meat products. Bacon and the rotisserie chicken are just full of these compounds.
Headlines can be deceiving! Pepperoni showed the lowest HCA content: 0.05 ng/g. The second lowest were hot dogs and deli meat, tied at 0.5 ng/g.
Too much salt can also cause calcium losses, some of which may be pulled from the bone. In most people, the kidneys may have trouble keeping up with the excess sodium in the blood.
As the sodium accumulates, the body holds onto water to dilute the sodium, which create an increase in the amount of fluid surrounding the cells and the volume of blood in the bloodstream.
Over time, this stiffens the blood vessels and results in a high blood pressure, heart attack and stroke including heart failure. Evidence shows that too much salt can damage the heart, aorta and kidneys without even increasing the blood pressure.
Daily consumption of processed foods, ready to eat meals, junk foods, and fast foods can boost the daily consumption of salt to the body. You may not know this but for children aged one to six, the target salt intake is only 2 grams a day.
Children aged 7 to 14 is only 5 grams a day. Each pinch added at the table is about 0.25 grams while a teaspoon is about 5 grams.
Cancer Treatment Centers of America. The link between sodium nitrites and cancer.
Doyle, C. Hot dog! Headlines can be deceiving.
NHS. Salty food link to stomach cancer.
Organic Consumers Association. Consumer warning: Processed meats cause cancer.
Rufus, A. (2011). Chicken skin has 32 times as much HCA s hot dogs.
Utton, T. How a salt heavy diet can double cancer risk.
A high salt intake is associated with stomach cancer because it increases the growth of the Helicobacter pylori bacteria. Evidence shows that the more you eat preserved foods, the higher would be your chance to develop a stomach cancer.
Although the human body requires a small amount of salt to conduct nerve impulses, contract and relax the muscles as well as maintain the proper balance of water and minerals, too much sodium in the diet can lead to high blood pressure, heart disease and stroke.