Health - Food - Science - Community
Regular consumers of preserved foods, such as salted fish, pickled vegetables, fermented soy products, and preserved meats, may be highly vulnerable to prostate cancer.
Frequent consumers of pickled vegetables may have greater risk of developing oesophageal cancer.
Stomach cancer is more likely to occur in individuals who regularly consumed salt processed foods, such as salted meat and pickled vegetables, than in rare and non-consumers of these foods.
High consumption of non-pickled vegetables may cut down the risk of developing breast cancer.
Pickled vegetables may promote the development of gastric cancer in Japanese and Koreans.
High intake of pickled vegetables may be strongly associated with the development of oesophageal cancer.