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Pickled vegetables and cancer (does it depend on HOW they're pickled?) Is pure vinegar a risk?


Alex K Chen

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https://pmc.ncbi.nlm.nih.gov/articles/PMC7225928/

what about cucumbers in just vinegar? does that count?

I bought A LOT of giandierna lately and I feel I dont want to eat them for a while now

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We considered kimchi, and jangajji (non-fermented pickled vegetables) as pickled vegetables

 

Edited by Alex K Chen
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Gastric cancer is a multifactorial disease, with several environmental factors such as diet and Helicobacter pylori (H. pylori) infection contributing to the carcinogenesis [5]. The synergistic effect between dietary salt intake and H. pylori infection, a class I carcinogen of gastric cancer, has been previously observed [6,7,8]. Dietary salt intake induces mucosal damage and gastric cell proliferation, enabling the subsequent H. pylori colonization and infection [9]. H. pylori infection causes gastric inflammation and epithelial damage, eventually increasing the risk of precancerous lesions or gastric cancer.

It seems salt and H. pylori are key here. Interesting, have to look up strategies for detecting and killing H. pylori.

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