Nutrition Before During and After Cancer

Information on nutritional needs for cancer patients


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Salt (Sodium) and Cancer

Salt

The American Institute for Cancer Research published the Second Expert Report on Food, Nutrition, and Physical Activity and the Prevention of Cancer: a Global Perspective in 2007. It is an evidence based report giving recommendations based on current research. They made eight recommendations for cancer prevention. One of the eight recommendations is something that many people overlook.

The US Government’s Agriculture and Health and Human Services department issued a new version of the dietary guidelines in January 2011. The new recommended sodium intake is less than 1500 mg per day for those who are 51 and older, African Americans, or those with high blood pressure, diabetes or chronic kidney disease. This affects half of America! For the other half of the population, the recommendation remains at 2300 mg/day or less.

Label Reading Tips

nutrition-foodlabel

Salt is found naturally in foods, but a lot is added during processing and preparation. Many foods that do not taste salty may still be high in sodium, which can be hidden in large amounts in canned, processed and convenience foods, as well as in many foods that are served at fast food restaurants.

Salt Label Reading

The main sources of sodium in the average U.S. diet.

Salt Shaker

In cultures where people eat a lot of salt-preserved foods, salt-cured and salt-pickled food, the risk for stomach, nasopharyngeal and throat cancers may be higher. Although no evidence suggests that the amounts of salt used in cooking or flavoring foods affects cancer risk, it is known to raise the risk of high blood pressure and heart disease, which is why reducing sodium intake is recommended.

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