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Salted Pickles:

Excessive Intake of Sodium and Cancer

Is adding salt an essential component in daily meals? Does salt have any side effects? In the Middle East, salt is known to be as the white poison, yet it is an important additive in almost every single meal. It is the seasoning used in pickles, fries, burgers, and salads. Salt is a crystalline white solid that is obtained from seawater, and it is chemically known as sodium chloride. The recommended amount for consumption is about six grams daily (American Heart Association). High intake of sodium chloride (salt) causes hypertension (high blood pressure), along with other serious health problems. Among many cancer-triggering factors, is high usage of sodium chloride a primary cause of different types of cancer and will the body system function more efficiently once the intake is reduced and monitored?

Salt is an important substance for many human biological functions, such as neural signaling and gene regulation, yet high consumption leads to chronic inflammation that induces the proliferation of cancer. Salt plays an essential role in mediating a depolarization of a neuronal membrane to allow for the electrical signal reach an action potential. On the other hand, high sodium concentration in the body damages endothelial cells on the stomach walls and eventually causes gastric cancer.

To elucidate how high salt intake leads to many health problems and particularly cancer, research will be considered and synthesized from various newspapers, documents, science magazines, interview with an expert, academic articles and peer-reviewed journals retrieved through the databases Academic Search Complete and Science Direct. Many aspects of the research will be based on biochemistry along with other fields to demonstrate the cause of cancer from the high intake of salt. Journal articles, such as “NFAT5/STAT3 Interaction Mediates Synergism of High Salt with IL-17 towards Induction of VEGF-A Expression in Breast Cancer Cells” will be utilized to depict the biochemical factors that occur in induction of VEGF-A protein that expresses chronic inflammation that triggers cancer and its progression. Also, the article “Review of Salt Consumption and Stomach Cancer Risk: Epidemiological and Biological Evidence ” will be integrated since it demonstrates a correlation between H pylori and salts that lead to cancer. Another article "Identification of Salt-Inducible Kinase 3 as a Novel Tumor Antigen associated with Tumorigenesis of Ovarian Cancer” further illustrates overexpression of SIK3 that promotes G1/S cell cycle and proliferation of cancer as a result of the high intake of salt. Numerous other articles will be used to depict how cancer risk and its spread are likely because of high amount of sodium.

The research will discuss in detail several biochemical research that were done by experts to understand the issue on a molecular level. Also, possible solutions will be provided using gene therapy to treat cancer that evolved due to salt. Even further, mechanism of gene regulation the process will be discussed. The paper will conclude with important measures and alternative methods of salt consumption that should be applied to be protected from a disease, threatening many.

Works Cited

Amara, Suneetha, Dalal Alotaibi, and Venkataswarup Tiriveedhi. “NFAT5/STAT3

Interaction Mediates Synergism of High Salt with IL-17 towards Induction of VEGF-A Expression in Breast Cancer Cells.” Oncology Letters 12.2 (2016): 933–943. PMC. Web. 31 Mar. 2017.

Charoenfuprasert, S, et al. "Identification of Salt-Inducible Kinase 3 as a Novel Tumor Antigen Associated with Tumorigenesis of Ovarian Cancer." Oncogene, vol. 30, no. 33, 18 Aug. 2011, pp. 3570-3584. EBSCOhost, doi:10.1038/onc.2011.77.

Peleteiro, B et al. “Salt Intake and Gastric Cancer Risk according to Helicobacter Pylori Infection, Smoking, Tumour Site and Histological Type.” British Journal of Cancer 104.1 (2011): 198–207. PMC. Web. 31 Mar. 2017.

Utton, Tim. “ how a salt-heavy diet can double cancer risk.” Daily mail. Associated Newspapers,

June 2017.

Wang, Xiao-Qin. et al. “Review of Salt Consumption and Stomach Cancer Risk: Epidemiological and Biological Evidence.” World Journal of Gastroenterology : WJG 15.18 (2009): 2204–2213. PMC. Web. 31 Mar. 2017.