©2011 Baishideng Publishing Group Co.
World J Gastroenterol. Apr 21, 2011; 17(15): 2049-2053
Published online Apr 21, 2011. doi: 10.3748/wjg.v17.i15.2049
Published online Apr 21, 2011. doi: 10.3748/wjg.v17.i15.2049
Table 1 Concentration of sodium chloride n (%)
| STST score | NaCl concentration | Cases(n = 300) | Controls(n = 600) | |
| g/L | mol/L | |||
| 1 | 0.22 | 0.004 | 5 (2) | 12 (2) |
| 2 | 0.45 | 0.008 | 7 (2) | 48 (8) |
| 3 | 0.90 | 0.015 | 24 (8) | 108 (18) |
| 4 | 1.80 | 0.030 | 43 (14) | 174 (29) |
| 5 | 3.60 | 0.060 | 57 (19) | 132 (22) |
| 6 | 7.30 | 0.120 | 76 (25) | 60 (10) |
| 7 | 14.60 | 0.150 | 54 (18) | 42 (7) |
| 8 | 29.20 | 0.500 | 31 (10) | 18 (3) |
| 9 | 58.40 | 1 | 3 (1) | 6 (1) |
- Citation: Yang WG, Chen CB, Wang ZX, Liu YP, Wen XY, Zhang SF, Sun TW. A case-control study on the relationship between salt intake and salty taste and risk of gastric cancer. World J Gastroenterol 2011; 17(15): 2049-2053
- URL: https://www.wjgnet.com/1007-9327/full/v17/i15/2049.htm
- DOI: https://dx.doi.org/10.3748/wjg.v17.i15.2049