A popular type of vegetable is associated with a 2-fold increase in the risk of cancer

0

Vegetables are good for our body because they are full of vitamins and nutrients and are low in calories. However, studies have shown that one type of food can increase the risk of developing cancer.

There is a “statistically significant association” between eating pickled vegetables and squamous cell cancer of the esophagus. Esophageal cancer affects the esophagus – the esophagus between the mouth and the stomach. it ranks 14th among the most common types of cancer in adults.

Combined results of all studies suggest a “two-fold” increase in cancer risk from pickled vegetables.

Ecological and experimental studies have shown that 'relationship between pickled vegetable consumption in Asia and esophageal squamous cell carcinoma, but results from epidemiologic studies examining this association have been conflicting.

Results suggest a potential two-fold increase in esophageal cancer risk associated with consumption of pickled vegetables.

The study also addresses why pickled vegetables may be carcinogenic.

“Extracts of pickled vegetables have shown mutagenic and transforming activity, as well as stimulatory effects in vitro, inducing hyperplasia and dysplasia in esophageal epithelium and tumors in rodents”.