More Salt-free = Lower Risk Of Stomach Cancer

Author: Maryam Ayres Time for reading: ~1 minutes Last Updated: August 08, 2022

More Salt-free = Lower Risk Of Stomach Cancer

Experts are calling for better labeling of food packaging, similar to the traffic light system.

Limiting salty foods, such as sausages, canned food and some pasta, can reduce the risk of developing stomach cancer, say experts from the World Cancer Research Foundation.

The organization emphasizes the consumption of less salt in order to maintain better health and calls for clearer food labeling in this regard.

It is estimated that 14% of cases of stomach cancer can be avoided if people adhere to healthy salt intake recommendations.

It has been found that consuming too much salt has a negative effect on blood pressure, can lead to cardiovascular disease and cancer.

According to the World Cancer Foundation, people consume an average of 8.6 grams of salt per day.

The recommended daily intake of salt is 5-6 years. And according to some nutritionists, the body needs no more than 1 g per day to function normally.

The organization calls for the creation of a "signal" system for labeling food packaging, which should follow the traffic light model - red for high salt content, yellow - for medium and green - for low. However, manufacturers in the industry do not approve of this way of shaping the product packaging.

Stomach cancer is difficult to treat, few cases are detected at an early stage . This puts even more emphasis on lifestyle and diet choices and adherence to healthy habits, such as reducing salt intake and increasing fruit and vegetable consumption , said Kate Mendoza, head of the World Health Fund's health information department. of cancer.

More Salt-free = Lower Risk Of Stomach Cancer

Related Articles