|
|
|
2007-8-28 16:28:19 |
|
diet raises the risk of gastric cancer is that Helicobacter pylori, the cancer-causing bacteria harboring in the stomach, responds to the high concentration of sodium chloride, causing damages to the epithelial cells, according to a study published in the May 15, 2007 issue of Cancer Research. The study by Loh JT from Vanderbilt University Medical Center and colleagues found that the expression of multiple H. pylori genes including cagA was responsive to the salt concentrations present in the bacterial environment. High salt leads to high expression of cagA, which is then translocated into gastric epithelial cells via a type IV secretion pathway and then enter target cells where cagA undergoes tyrosine phosphorylation and causes multiple cellular alterations. The researchers concluded “Up-regulation of H. pylori cagA expression in response to high salt concentrations may be a factor that contributes to the development of gastric adenocarcinoma.? Gastric cancer, a cancer that results in high rates of death, is more prevalent in Asian countries where high salt sauces and pickled fish and vegetables are commonly used. To reduce risk of stomach cancer, one may reduce intake of high salt foods if they can’t be completely avoided. Drinking a glass of water after meal is a good habit not only helping digestion of a meal without much water in it, but also lowering the salt concentration and making H pylori less destructive. ### Copyright 2007 foodconsumer.org All rights reserved. Foodconsumer.org publishes daily news and reports on food and diet, some of which are not available from the mainstream news media. This article can be used by individuals and organizations for not-for-profit purposes without prior express permission from foodconsumer.org on condition that this article including the author and this copyright note should be used in entirety without alteration. |
