Lovers of preserved vegetables may have a high tendency to die prematurely from hemorrhagic stroke and esophageal cancer.
Does eating of preserved vegetables increase an individual's chances of dying prematurely? Researchers from China set out to provide answer to this question. The researchers monitored the dietary and mortality records of 440,415 Chinese men and women over a 10-year period.
The research team found out that the likelihood of dying from hemorrhagic stroke and esophageal cancer was high among consumers of preserved vegetables. This study concluded that generous ingestion of preserved vegetables may be a contributing factor to the rising death rates from hemorrhagic stroke and esophageal cancer.