Pickled vegetables linked to 50% increased risk of cancer

1 < p>The association with stomach cancer was based on a meta-analysis of 14 studies.

It is well known that cancer is associated with poor life decisions. The harm of smoking, for example, hardly needs to be mentioned. What may come as a surprise to many is the reference to pickled vegetables.

Diets high in salty canned foods such as pickled vegetables are associated with an increased risk of stomach cancer. The body does need some sodium, but most of the time we get all our sodium needs from food naturally. There is no need to add salt to food. It would be a good idea to switch to a low-salt diet and try seasoning your food with herbs and spices instead.

It is widely known that eating vegetables helps reduce the risk of stomach cancer.

However, the incidence of stomach cancer remains high among both Japanese and Koreans, even though they consume large amounts of vegetables. Scientists have been investigating this discrepancy to try to understand what is going on. Japanese and Koreans tend to consume processed vegetables such as boiled, salted, or pickled rather than fresh vegetables.

To determine whether the consumption of fresh and pickled vegetables affects gastric cancer risk differently in Japanese and Koreans , researchers conducted a meta-analysis of published epidemiological reports.

Researchers noted that a high consumption of fresh vegetables significantly reduces the risk of developing stomach cancer. But high consumption of pickled vegetables was associated with an increased risk of stomach cancer.