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Regular consumers of preserved foods, such as salted fish, pickled vegetables, fermented soy products, and preserved meats, may be highly vulnerable to prostate cancer.
Every year, thousands of people worldwide are diagnosed with nasopharyngeal cancer. According to the American Cancer Society, about 3,200 Americans were diagnosed with nasopharyngeal cancer in 2015. The incidence rate of nasopharyngeal cancer is quite low in the United States comparatively, but this cancer is common in other parts of the world...
Frequent consumers of pickled vegetables may have greater risk of developing oesophageal cancer.
Pickled foods are foods that have been preserved in an acidic medium. Almost any food item can be pickled, including fruits, meat, and vegetables. The preservative medium used in processing most pickled foods usually contains vinegar, salt, nitrite, nitrate, and seasoning. Salt, nitrate, and nitrite have been linked with the development of stomach cancer. Pickled...
Stomach cancer is more likely to occur in individuals who regularly consumed salt processed foods, such as salted meat and pickled vegetables, than in rare and non-consumers of these foods.
High consumption of non-pickled vegetables may cut down the risk of developing breast cancer.
Pickled vegetables may promote the development of gastric cancer in Japanese and Koreans.
