Adulthood consumption of preserved and nonpreserved vegetables and the risk of nasopharyngeal carcinoma: a systematic review.

Marky,

We are also very interested in these questions and would love to know more. We keep bumping into studies about fermented foods and cancer. This subject is complicated because there are so many possible variables. For example, there are many different ways to ferment foods.

In this study they used the term 'Preserved Vegetables' to describe a number of preservation methods. We have seen quite a few other studies that are looking at Fermented and Pickled Foods and in particular it seems to often be salt brine fermented foods, but not always. Again, as you have observed, there are more questions to be answered.

The one thing these studies do is alert us to a subject that might be of importance. We know a lot of people eating a lot of fermented foods that are convinced they are beneficial that may not be helping themselves as much as they think.

My wife also has noticed in her practice a relationship between fermented foods and swelling of the mucosa effecting airway passages. The fermented foods appear to possibly create an inflammatory reaction that restricts air flow. She has not done studies but has asked quite a few patients to try stopping the fermented food to see if their symptoms improve. Most don't go back again to the fermented foods.

So, time will tell and in the meantime we will keep our eye and ears open for these type of studies.

Sean