Regular consumers of preserved foods, such as salted fish, pickled vegetables, fermented soy products, and preserved meats, may be highly vulnerable to prostate cancer.
This study examined the effect of consistent consumption of preserved foods on prostate cancer risk. Researchers estimated the prostate cancer hazard ratio and tracked the diets of 404 Chinese subjects. They found out that high intake of preserved foods, especially salted fish, pickled vegetables, fermented soy products, and preserved meats, increased the risk of developing prostate cancer. The results of this study support the hypothesis that preserved foods may contribute positively to the development of prostate cancer in men.