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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.

This study was carried out to determine the role of pickled and non-pickled vegetable consumption in the development of breast cancer. Using a validated food frequency questionnaire, researchers examined the vegetable intake of 358 breast cancer patients recruited from the National Cancer Center in South Korea.

Researchers observed that non-pickled vegetables lower the risk of developing breast cancer. On the other hand, pickled vegetables were associated with elevated breast cancer risk in this study. The results of this study show that high intake of pickled vegetables may increase breast cancer incidence.

Research Summary Information

Dietary patterns and breast cancer risk: a systema...
Effects of a very low fat high fiber diet on serum...

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