Health - Food - Science - Community
Frequent consumers of pickled vegetables may have greater risk of developing oesophageal cancer.
Eating large amounts of pickled food may promote the development of gastric cancer.
High consumption of non-pickled vegetables may cut down the risk of developing breast cancer.
Pickled vegetables may promote the development of gastric cancer in Japanese and Koreans.
High intake of pickled vegetables may be strongly associated with the development of oesophageal cancer.