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

Stomach cancer is more likely to occur among frequent consumers of pickled vegetables than among regular consumers of fresh vegetables.

This study evaluated the correlation between high dietary intake of fresh and pickled vegetables and the incidence of gastric (stomach) cancer in Korean and Japanese populations. Researchers analyzed nutritional and clinical data obtained from 22 published literatures on the subject.

Researchers observed that subjects who regularly consumed fresh vegetables had slim chances of developing stomach cancer. Conversely, generous intake of pickled vegetables was found to increase gastric cancer development risk. The findings of this review support the hypothesis that a substantial reduction in the incidence of stomach cancer can be achieved through progressive decrease in the pickled vegetable consumption rate of the general population.

Research Summary Information

  • 2010
  • Kim HJ, Lim SY, Lee JS, Park S, Shin A, Choi BY, Shimazu T, Inoue M, Tsugane S, Kim J.
  • Department of Preventive Medicine, Hanyang University College of Medicine, Seoul, Korea.
  • Yes, Free full text of study was found:
  • No source of funding disclosure found
  • No potential conflicts disclosure found
Rate this blog entry:
Eating Pickled Foods Increases Stomach Cancer Risk
Fermented and non-fermented soy food consumption a...

Related Posts


Comments (0)

Rated 0 out of 5 based on 0 votes
There are no comments posted here yet

Leave your comments

Posting comment as a guest. Sign up or login to your account.
Attachments (0 / 3)
Share Your Location