Eating too often this vegetable can increase the risk of stomach cancer.
REPUBLIKA.CO.ID, JAKARTA — Research into the role of diet in influencing cancer risk has made some surprising findings over the years. One of the more eye-opening discoveries was pickled vegetables may increase the risk of cancer. That’s the conclusion of a 2018 report by the World Cancer Research Fund.
“There is strong evidence that consuming salted-preserved foods increases the risk of stomach cancer,” the report said ExpressThursday (21/7/2022).
Research refers to high-salt foods and salt-preserved foods, which include pickled vegetables. Scientists believe that the increased risk stomach cancer from foods preserved with salt due to salt that seeps into the food during the preservation process. Experimental studies have shown salt damages the lining of the stomach and causes lesions, which if allowed to develop can lead to stomach cancer.
Infection Helicobacter pylori relatively common in some parts of Asia and is also the sole cause of stomach cancer. The evidence linking pickled vegetables to stomach cancer is strongest in Korea and China, where eating pickled vegetables is a daily habit.
That’s the conclusion from the meta-analysis inside link published in the journal Cancer Epidemiology, Biomarkers & Prevention. Researchers conducted a meta-analysis of observational studies to evaluate the available evidence. Researchers found a total of 60 studies from PubMedVip Chinese Periodical, dan China National Knowledge Infrastructure.
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