High salt consumption is associated with increased risk of H. pylori infection and upregulation of cagA expression.75,76 Dietary use of processed or preserved meat using smoke or salt is positively and dose-dependently associated with non-cardia gastric cancer.77 Nitrite and nitrate additives form N-nitroso carcinogenic compounds when they combine with amino acids. This evidence concerns the gene S100A8 and gastric cancer.