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

Adequate intake of fresh, non-preserved vegetables may help guard against the development of nasopharyngeal cancer.

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Recent Comments
Marky Yvanovich
It would be interesting to see if this is directly related to the higher sodium content in preserved vegetables. Are there any pr... Read More
Thursday, June 29 2017 11:23
Sean Carney
Marky, We are also very interested in these questions and would love to know more. We keep bumping into studies about fermented fo... Read More
Thursday, June 29 2017 11:43
Marky Yvanovich
We had decided to avoid preserved vegetables due to the high sodium, but it's good to have an additional incentive to avoid them, ... Read More
Thursday, June 29 2017 14:02
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Vegetables, but not pickled vegetables, are negatively associated with the risk of breast cancer.

High consumption of non-pickled vegetables may cut down the risk of developing breast cancer.

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Fresh and pickled vegetable consumption and gastric cancer in Japanese and Korean populations: a meta-analysis of observational studies.

Pickled vegetables may promote the development of gastric cancer in Japanese and Koreans.

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