Diets high in salted foods, such as pickled vegetables, have been linked to an increased risk of stomach cancer.
As the Cancer Council notes, “The body needs sodium, but in most cases we get all our sodium needs from food naturally.”
The health authority, which funds and conducts cancer research, continues: “There is no need to add salt to food. It is a good idea to switch to a low-salt diet and try foods flavored with herbs and spices instead.”
The study, published in the journal Cancer Epidemiology, Biomarkers & Prevention, suggests this would be wise.
Eating vegetables is known to reduce the risk of stomach cancer.
However, stomach cancer rates are still high in both the Japanese and Korean populations, even though they consume large amounts of total vegetables.
Japanese and Koreans mainly consume processed vegetables, such as cooked, salted, or pickled vegetables, instead of fresh vegetables.
The researchers noted that eating large amounts of fresh vegetables was significantly associated with a lower risk of stomach cancer.
But eating large amounts of pickles is “significantly associated” with an increased risk of stomach cancer.
The researchers concluded: “The results of this analysis provide evidence that eating large amounts of pickled vegetables can increase the risk of stomach cancer.” [GC] He stresses that a greater consumption of fresh vegetables is important to reduce the risk of GC. ”
–
