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

This study investigated the relationship between the consumption of pickled vegetables and the risk of developing oesophageal squamous cell carcinoma (OSCC). Researchers conducted a meta-analysis on data gotten from 34 cohort and case-control studies. They observed that high intake of pickled vegetables doubled the risk of developing oesophageal cancer. The research work provides strong evidence that eating large quantities of pickled vegetables may increase oesophageal cancer development risk in healthy individuals.