Oncology: the type of vegetables that increase the risk of stomach cancer

0

Cancer is the leading cause of death worldwide, accounting for nearly 10 million deaths. And this despite billions of investments in the search for drugs. Research continues to deepen the understanding of how specific lifestyle decisions can affect cancer risk.

Diet is the subject of ongoing research, but a number of foods have been shown to increase cancer risk. One of the most surprising findings is that canned non-starchy vegetables can increase the risk of stomach cancer.

This is the assessment of a comprehensive analysis conducted by the World Cancer Research Fund (WCRF). Food preservation can be defined as the process of processing and handling food in such a way as to stop or significantly slow spoilage and prevent foodborne illness while maintaining nutritional value, texture and taste.

To maximize the shelf life of food , it is often salted and pickled, a process thought to promote stomach cancer.

According to the WCRF, animal models have shown that high levels of salt alter the viscosity of the mucus that protects the stomach and increase formation of N-nitro compounds.

“In addition, high salt intake may stimulate the colonization of H. pylori, the strongest known risk factor for stomach cancer. Finally, animal models have shown that high salt levels are responsible for the initial cell damage that leads to the development of stomach cancer.”