High salt intake from preserved foods causes gastric mucosal damage and chronic inflammation, which increases susceptibility to gastric carcinogenesis over time.

Study: Salt processed food and gastric cancer in a Chinese population.

The study looked at people eating salty preserved foods and found it increased their risk of stomach cancer, which matches the claim that these foods cause damage and lead to cancer over time.

Study: Habitual salt intake and risk of gastric cancer: a meta-analysis of prospective studies.

The study shows that eating a lot of salt increases the chance of stomach cancer, which matches the claim that salty preserved foods can harm the stomach and lead to cancer over time.

Study: S1850 Positive Association of Dietary Salt Intake and Gastric Intestinal Metaplasia: A Systematic Review and Meta-analysis

The study looked at salt in food and found it increases the risk of stomach cell changes that can lead to cancer, which matches the claim that high salt causes damage and raises cancer risk.

Study: Global burden of gastric cancer attributed to high-salt diets: spatiotemporal trends and socio-demographic inequalities from 1990 to 2021

This study shows that eating too much salt can damage your stomach lining and cause long-term inflammation, which makes you more likely to get stomach cancer over time—just like the claim says.