{"id":8026,"date":"2026-04-03T12:09:08","date_gmt":"2026-04-03T12:09:08","guid":{"rendered":"https:\/\/busondakika.com.tr\/?p=8026"},"modified":"2026-04-03T12:09:08","modified_gmt":"2026-04-03T12:09:08","slug":"fazla-tuz-mide-kanseri-riskini-artirabiliyor","status":"publish","type":"post","link":"https:\/\/busondakika.com.tr\/?p=8026","title":{"rendered":"Fazla tuz, mide kanseri riskini art\u0131rabiliyor!"},"content":{"rendered":"

\u00dcsk\u00fcdar \u00dcniversitesi NP\u0130STANBUL Hastanesi Gastroenteroloji ve\u00a0<\/strong>Dahiliye Uzman\u0131 Prof. Dr. Ayta\u00e7 Atamer, a\u015f\u0131r\u0131 tuz t\u00fcketiminin mideye verdi\u011fi zararlar ile \u00f6zellikle di\u011fer risk fakt\u00f6rleriyle birlikte kanser riskinin artmas\u0131na etkisi hakk\u0131nda a\u00e7\u0131klamalarda bulundu.<\/p>\n

Fazla tuz t\u00fcketimi kanser geli\u015fimi i\u00e7in uygun bir zemin haz\u0131rlayabilir!\u00a0<\/strong><\/p>\n

A\u015f\u0131r\u0131 tuz t\u00fcketiminin do\u011frudan kansere neden olmasa da, mide sa\u011fl\u0131\u011f\u0131 \u00fczerinde olumsuz etkiler yaratarak mide kanseri riskini art\u0131rabilece\u011fine dikkat \u00e7eken Prof. Dr. Ayta\u00e7 Atamer, \u201cY\u00fcksek tuz al\u0131m\u0131, mideyi koruyan mukozal tabakay\u0131 tahri\u015f eder ve zamanla zay\u0131flat\u0131r. Bu durum, mideyi zararl\u0131 maddelere ve enfeksiyonlara kar\u015f\u0131 daha savunmas\u0131z hale getirir.\u201d dedi.<\/p>\n

S\u00fcrekli tahri\u015f olan mide y\u00fczeyinin, adeta z\u0131mpara ka\u011f\u0131d\u0131yla a\u015f\u0131nd\u0131r\u0131lm\u0131\u015f gibi hassasla\u015faca\u011f\u0131n\u0131 ve bunun da iltihaplanma s\u00fcre\u00e7lerini tetikleyebilece\u011fini ifade eden\u00a0Prof. Dr. Atamer, \u201cBilimsel \u00e7al\u0131\u015fmalar, a\u015f\u0131r\u0131 tuz t\u00fcketiminin mide kanseri ile ili\u015fkili oldu\u011funu g\u00f6steriyor. \u00d6zellikle tur\u015fu, konserve ve y\u00fcksek tuz i\u00e7eren fermente g\u0131dalar\u0131n s\u0131k t\u00fcketildi\u011fi toplumlarda mide kanseri oranlar\u0131n\u0131n daha y\u00fcksek oldu\u011fu g\u00f6zlemlenmi\u015ftir. Bu durumun \u00f6nemli nedenlerinden biri, mide kanseriyle ili\u015fkili bir bakteri olan Helikobakter pylori\u2019nin y\u00fcksek tuzlu ortamda daha kolay \u00e7o\u011falabilmesidir. Tuz, bu bakterinin mide duvar\u0131na verdi\u011fi zarar\u0131 art\u0131rarak kanser geli\u015fimi i\u00e7in uygun bir zemin haz\u0131rlayabilir.\u201d \u015feklinde konu\u015ftu.<\/p>\n

Sigara ve alkol kullan\u0131m\u0131yla birlikte y\u00fcksek tuz t\u00fcketimi kanser riskini art\u0131rabilir!\u00a0<\/strong><\/p>\n

Tuz t\u00fcketiminin di\u011fer risk fakt\u00f6rleriyle birle\u015fmesinin de tehlikeyi b\u00fcy\u00fctt\u00fc\u011f\u00fcne vurgu yapan\u00a0Prof. Dr. Ayta\u00e7 Atamer, \u201cSigara ve alkol kullan\u0131m\u0131, mide zar\u0131n\u0131 zay\u0131flatarak tuzun olumsuz etkilerini art\u0131r\u0131r ve birlikte de\u011ferlendirildi\u011finde kanser riskini daha da y\u00fckseltebilir.\u201d dedi.<\/p>\n

G\u00fcnl\u00fck tuz t\u00fcketimi konusunda dikkatli olunmas\u0131 b\u00fcy\u00fck \u00f6nem ta\u015f\u0131d\u0131\u011f\u0131 uyar\u0131s\u0131n\u0131 yapan\u00a0Prof. Dr. Atamer, \u201cGenel olarak g\u00fcnl\u00fck sodyum al\u0131m\u0131n\u0131n 2.300 miligram\u0131 a\u015fmamas\u0131 \u00f6nerilir. Ancak \u00e7ocuklar, hipertansiyon hastalar\u0131 ve b\u00f6brek hastal\u0131\u011f\u0131 bulunan bireyler i\u00e7in bu miktar\u0131n daha da d\u00fc\u015f\u00fck olmas\u0131 gerekir.\u201d a\u00e7\u0131klamas\u0131n\u0131 yapt\u0131.<\/p>\n

Dengeli tuz t\u00fcketimi sa\u011fl\u0131\u011f\u0131 korur!\u00a0<\/strong><\/p>\n

Modern beslenme al\u0131\u015fkanl\u0131klar\u0131nda \u2018gizli tuz\u2019un \u00f6nemli bir sorun oldu\u011funun alt\u0131n\u0131 \u00e7izen\u00a0Prof. Dr. Ayta\u00e7 Atamer, \u201cCipsler, haz\u0131r \u00e7orbalar, \u015fark\u00fcteri \u00fcr\u00fcnleri, dondurulmu\u015f yemekler ve hatta baz\u0131 ekmek \u00e7e\u015fitleri beklenenden \u00e7ok daha fazla sodyum i\u00e7erebilir. \u00d6rne\u011fin, bir porsiyon konserve \u00e7orba 800 miligramdan fazla sodyum i\u00e7erebilir; bu da g\u00fcnl\u00fck \u00f6nerilen miktar\u0131n \u00f6nemli bir k\u0131sm\u0131n\u0131 tek ba\u015f\u0131na kar\u015f\u0131layabilir.\u201d dedi.<\/p>\n

Tuz t\u00fcketimini azaltman\u0131n, lezzetten \u00f6d\u00fcn vermek anlam\u0131na gelmedi\u011fi de\u011ferlendirmesini yapan\u00a0Prof. Dr. Atamer, s\u00f6zlerini \u015f\u00f6yle tamamlad\u0131:<\/p>\n

\u201cYemeklerde sar\u0131msak, k\u0131rm\u0131z\u0131 biber, kekik gibi baharatlar ve limon gibi turun\u00e7giller kullan\u0131larak daha zengin ve dengeli tatlar elde edilebilir. Ayr\u0131ca al\u0131\u015fveri\u015f yaparken \u00fcr\u00fcn etiketlerindeki sodyum oran\u0131n\u0131 kontrol etmek ve \u2018az tuzlu\u2019 ibaresi bulunan \u00fcr\u00fcnleri tercih etmek sa\u011fl\u0131kl\u0131 bir yakla\u015f\u0131m olacakt\u0131r.<\/p>\n

\u00d6zellikle kalp hastal\u0131\u011f\u0131, hipertansiyon ve kronik b\u00f6brek hastal\u0131\u011f\u0131 olan bireyler i\u00e7in tuz t\u00fcketimi daha kritik bir konudur. Fazla tuz al\u0131m\u0131, bu hastal\u0131klar\u0131n seyrini olumsuz etkileyebilir ve komplikasyon riskini art\u0131rabilir. Bu nedenle dengeli ve kontroll\u00fc bir tuz t\u00fcketimi, hem mide sa\u011fl\u0131\u011f\u0131n\u0131 korumak hem de genel sa\u011fl\u0131\u011f\u0131 desteklemek a\u00e7\u0131s\u0131ndan b\u00fcy\u00fck \u00f6nem ta\u015f\u0131r.\u201d\u00a0<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

Kaynak: (BYZHA) Beyaz Haber Ajans\u0131<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00dcsk\u00fcdar \u00dcniversitesi NP\u0130STANBUL Hastanesi Gastroenteroloji ve\u00a0Dahiliye Uzman\u0131 Prof.<\/p>\n","protected":false},"author":1,"featured_media":8027,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-8026","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saglik"],"_links":{"self":[{"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=\/wp\/v2\/posts\/8026","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8026"}],"version-history":[{"count":1,"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=\/wp\/v2\/posts\/8026\/revisions"}],"predecessor-version":[{"id":8028,"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=\/wp\/v2\/posts\/8026\/revisions\/8028"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=\/wp\/v2\/media\/8027"}],"wp:attachment":[{"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8026"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8026"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/busondakika.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8026"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}