(10-02-10) Consumption of sodium and salted foods in relation to cancer and cardiovascular disease:

the Japan Public Health Center?based Prospective Study1,2,3,4




Ribeka Takachi, Manami Inoue, Taichi Shimazu, Shizuka Sasazuki, Junko Ishihara, Norie Sawada, Taiki Yamaji, Motoki Iwasaki, Hiroyasu Iso, Yoshitaka Tsubono and Shoichiro Tsugane

1 From the Epidemiology and Prevention Division, Research Center for Cancer Prevention and Screening, National Cancer Center, Tokyo, Japan (RT, MI, TS, SS, NS, TY, MI, and ST); the Division of Clinical Epidemiology, Tohoku University Graduate School of Medicine, Miyagi, Japan (RT and YT); the Department of Nutrition, Junior College of Tokyo University of Agriculture, Tokyo, Japan (JI); the Public Health Department of Social and Environmental Medicine, Osaka University Graduate School of Medicine, Osaka, Japan (HI); and the Division of Health Policy, Tohoku University School of Public Policy, Miyagi, Japan (YT).
2 The funding agencies had no role in the research presented herein, and the researchers were fully independent in pursuing this research.
3 Supported by the Grants-in-Aid for Cancer Research and for the Third-Term Comprehensive 10-year Strategy for Cancer Control from the Ministry of Health, Labor, and Welfare of Japan.
4 Address correspondence to M Inoue, Epidemiology and Prevention Division, Research Center for Cancer Prevention and Screening, National Cancer Center, 5-1-1 Tsukiji, Chuo-ku, Tokyo 104-0045, Japan. E-mail: [email protected] .
for the Japan Public Health Center?based Prospective Study Group
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.


Source: American Journal of Clinical Nutrition, doi:10.3945/ajcn.2009.28587
Vol. 91, No. 2, 456-464, February 2010

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