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Do preserved foods increase prostate cancer risk?

Regular consumers of preserved foods, such as salted fish, pickled vegetables, fermented soy products, and preserved meats, may be highly vulnerable to prostate cancer.

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Marky Yvanovich
I'm finding these studies related to preserved foods interesting. This study was pretty small, (less that 500 total participants)... Read More
Friday, 30 June 2017 10:38
Sean Carney
They are interesting. Studies can be so tricky. I like it when they also do not 'mix metaphors'. ie. in this study they are lookin... Read More
Friday, 30 June 2017 11:53
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Preserved Vegetables Up Nasopharyngeal Cancer Risk

Preserved Vegetables Up Nasopharyngeal Cancer Risk
Every year, thousands of people worldwide are diagnosed with nasopharyngeal cancer. According to the American Cancer Society, about 3,200 Americans were diagnosed with nasopharyngeal cancer in 2015. The incidence rate of nasopharyngeal cancer is quite low in the United States comparatively, but this cancer is common in other parts of the world...
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Sue Louise Gilmore
I'm glad that home canning or freezing veggies didn't have the same effect!
Friday, 03 August 2018 18:40
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Pickled vegetables in the aetiology of oesophageal cancer in Hong Kong Chinese.

Frequent consumers of pickled vegetables may have greater risk of developing oesophageal cancer.

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Eating Pickled Foods Increases Stomach Cancer Risk

Eating Pickled Foods Increases Stomach Cancer Risk
Pickled foods are foods that have been preserved in an acidic medium. Almost any food item can be pickled, including fruits, meat, and vegetables. The preservative medium used in processing most pickled foods usually contains vinegar, salt, nitrite, nitrate, and seasoning. Salt, nitrate, and nitrite have been linked with the development of stomach cancer.Pickled Foods...
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Salt processed food and gastric cancer in a Chinese population.

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.

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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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Pickled vegetables and the risk of oesophageal cancer: a meta-analysis.

High intake of pickled vegetables may be strongly associated with the development of oesophageal cancer.

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