Diets rich in foods preserved in salt, such as pickled vegetables, have been linked to an increased risk of stomach cancer.
As the Cancer Council notes, “The body does need some sodium but in most circumstances we get all of our sodium needs from foods naturally.”
The Health Authority, which funds and conducts cancer research, continues: “There is no need to add salt to foods. It is a good idea to switch to a low-salt diet and try foods flavored with herbs and spices instead.”
The study, published in the journal Cancer Epidemiology, Biomarkers & Prevention, suggests this would be wise.
It is widely known that vegetable consumption reduces the risk of stomach cancer.
However, rates of stomach cancer are still high in both Japanese and Korean populations, even though they consume large amounts of total vegetables.
Japanese and Koreans mainly consume processed vegetables, such as cooked, salted or pickled vegetables, instead of fresh ones.
The researchers noted that eating large amounts of fresh vegetables was significantly associated with a lower risk of stomach cancer.
But eating large amounts of pickles is “significantly associated” with an increased risk of stomach cancer.
The researchers concluded: “The results of this analysis provide evidence that eating large amounts of pickled vegetables may increase the risk of stomach cancer.” [GC] She points out that a higher consumption of fresh vegetables is important to reduce the risk of GC.”
