Al Marsad: A recent BMJ review highlights “evidence” that a type of vegetable may increase the risk of stomach cancer.
And a 2020 BMJ review showed that cutting back on pickled vegetables may help stave off stomach cancer, according to The Express.
According to the review, “some evidence” suggests that eating large amounts of pickled vegetables increases the risk of stomach cancer due to the production of N-nitroso compounds by mold or fungi, which are sometimes found in these foods.
A report by the World Cancer Research Fund (WCRF) titled “Diet, Nutrition, Physical Activity, and Stomach Cancer” states that evidence for salt-preserved vegetables comes primarily from Asia.
One of these studies was published in the journal Cancer Science. It found that eating pickled vegetables was “significantly associated” with stomach cancer.