Pickled Vegetables Associated With Twofold Greater Cancer Risk Fiona Callingham - Daily Express
go to original June 19, 2022

Pickled vegetables have been linked with oesophageal cancer (Getty)

Vegetables are known to be good for our bodies - as they are packed full of vitamins and nutrients, while low in calories. However, research has suggested one type of the food could increase your risk of cancer.

A meta-analysis by researchers that examined 34 existing studies concluded there is a “statistically significant association” between consuming pickled vegetables and oesophageal squamous cell carcinoma (OSCC). Oesophageal cancer affects the oesophagus - the food pipe between the mouth and stomach. According to Cancer Research UK it is the 14th most common cancer in adults nationwide, with 9,300 people diagnosed every year.

The research, which was published in the British Journal of Cancer, found that “pooled results for all studies” suggested a “two-fold” increased risk of the cancer due to pickled vegetables.

It was conducted following a history of linking the two.

The analysis says: “Ecological and experimental studies have suggested a relationship between Asian pickled vegetable consumption and oesophageal squamous cell carcinoma, but the results of epidemiological studies investigating the association have been inconsistent.

“We conducted a meta-analysis of observational studies of this association to evaluate the existing evidence.

“Similar to the overall association, the majority of subgroup analyses showed a statistically significant association between consuming pickled vegetables and OSCC risk.”

It concludes: “Our results suggest a potential two-fold increased risk of oesophageal cancer associated with the intake of pickled vegetables.

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