Onco Wiki / Bandera roja

Ingesta habitual de alimentos con conserva de sal, verduras en conserva y platos con alto contenido de sal (>...

Vista determinista de la entidad fuente YAML. La autoridad clínica sigue con los ID de fuente citados y estado de firma del revisor.

IDRF-LIFESTYLE-SALTY-PICKLED-DIET-GASTRIC-PREVENTION
TipoSeñal de alerta
Situaciónreviewed 2026-05-19 | pending_clinical_signoff
EnfermedadesDIS-GASTRIC
FuentesSRC-ESMO-GASTRIC-2024

Origen de la bandera roja

DefiniciónHabitual high intake of salt-preserved foods, pickled vegetables, and high-salt dishes (>5 g/day sodium chronically). IARC + WCRF/AICR evidence supports salt-preserved foods as a probable cause of gastric cancer (RR ~1.5-2.0 in high-intake vs low-intake quartiles; Ge et al. Gastroenterology 2012 meta-analysis). Mechanism: chronic mucosal irritation + Helicobacter pylori synergy + N-nitroso compound formation in salted/cured foods (kimchi, salted fish, pickled vegetables, jaroma/sauerkraut depending on preparation, soy sauce, cured meats). Particularly relevant in East Asian + Eastern European populations with high baseline H. pylori prevalence + high pickled- food consumption. WHO recommends <5 g/day salt for cancer + cardio- vascular prevention. Prevention-persona RedFlag (§20 v0.3 lifestyle expansion).
Dirección clínicainvestigación
Categoríaotros

Lógica de activación

{
  "any_of": [
    {
      "finding": "salt_intake_ge_5g_daily",
      "value": true
    },
    {
      "finding": "pickled_food_daily_consumption",
      "value": true
    },
    {
      "finding": "salt_preserved_diet_high",
      "value": true
    }
  ],
  "type": "lab_value"
}

Notas

Prevention-persona RedFlag for salt/pickle-heavy diet. Counseling: reduce to WHO <5 g/day; co-test for H. pylori in high-intake + high-prevalence settings (Eastern Europe, East Asia); diet-quality intervention (Mediterranean / DASH patterns) provides additional cardiovascular benefit. STUB pending two-Co-Lead signoff per CHARTER §6.1 dev-mode.

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