Does salt increase cancer risk? How do table salt, sea salt, and kosher salt differ?

Salt - Questions and Answers ABOUT FOODS AND CANCER PREVENTION AND SURVIVAL

QUESTION: Does salt increase cancer risk? How do table salt, sea salt, and kosher salt differ?

ANSWER: Studies in Asia suggest that consuming foods preserved by salting
and pickling is associated with increased risk for stomach cancer.26 Also,
when salt intake exceeds about 2 grams per day the risk of hypertension
increases, as does the loss of calcium through the kidneys. However, using
modest amounts of salt in cooking or for flavoring foods does not appear
to increase the risk of health problems.

Table salt, sea salt, and kosher salt all have the same sodium content, but
they differ in taste and texture. Sea salt comes from evaporated seawater,
whereas table salt and kosher salt come from rock salt from inland deposits.
Sea salt can be either fine or coarse and often has a flavor that is slightly different
from table or kosher salt because of the additional minerals it contains.

Table salt is fine in texture and often has added iodine, which is necessary for
proper thyroid function. Other additives in table salt may include the following:
sodium hexacyanoferrate (II), tricalcium phosphate, calcium carbonate,
magnesium carbonate, fatty acid salts, acid salts, magnesium oxide, silicon
dioxide, calcium silicate, sodium aluminosilicate, and alumino-calcium silicate.
Kosher salt is coarse-grained and usually has no additives.