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Consumption of processed and pickled food and esophageal cancer risk: A systematic review and meta-analysis.

​Increased intake of processed and pickled foods may promote the development of esophageal cancer.

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Do preserved foods increase prostate cancer risk?

Regular consumers of preserved foods, such as salted fish, pickled vegetables, fermented soy products, and preserved meats, may be highly vulnerable to prostate cancer.

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Recent Comments
Marky Yvanovich
I'm finding these studies related to preserved foods interesting. This study was pretty small, (less that 500 total participants)... Read More
Friday, 30 June 2017 10:38
Sean Carney
They are interesting. Studies can be so tricky. I like it when they also do not 'mix metaphors'. ie. in this study they are lookin... Read More
Friday, 30 June 2017 11:53
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Pickled vegetables in the aetiology of oesophageal cancer in Hong Kong Chinese.

Frequent consumers of pickled vegetables may have greater risk of developing oesophageal cancer.

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Pickled food and risk of gastric cancer—a systematic review and meta-analysis of English and Chinese literature.

Eating large amounts of pickled food may promote the development of gastric cancer.

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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.

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

Pickled vegetables may promote the development of gastric cancer in Japanese and Koreans.

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Pickled vegetables and the risk of oesophageal cancer: a meta-analysis.

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

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