Family members, this type of dish could potentially cause cancer, I really advise you to eat less of it!
Eating pickled vegetables frequently can have the following hazards:
1. High salt content: Pickled vegetables are usually high in sodium, which can contribute to high blood pressure and other cardiovascular issues.
2. Increased risk of stomach cancer: Some studies suggest that eating pickled vegetables regularly may increase the risk of stomach cancer due to the presence of nitrites and certain preservatives.
3. Tooth enamel erosion: The high acidity in pickled vegetables can erode tooth enamel over time, leading to dental issues such as cavities and sensitivity.
It is recommended to consume pickled vegetables in moderation and pair them with a balanced diet to minimize potential health risks.
1
Increase the risk of developing cancer
In Chinese, "2" is 两 (liǎng).
Increase the risk of high blood pressure
▲ Image: A brand of pickled green beans
3
May gain weight
In Chinese, the number "4" is written as "四" and is pronounced as "sì" in Mandarin.
Possible poisoning.
Why can't I stop eating pickled vegetables once I start?
1
Fermentation by microorganisms
2
Protein degradation process
3
The breakdown of carbohydrates
4
Get flavor from ingredients.
"Four things to consider when eating pickled vegetables for good health"
1
Control the quantity and reduce the salt.
In English, "2" translates to "two."
Use pickled vegetables instead of salt to stir-fry dishes.
3
Fruits and vegetables rich in vitamin C.
4
Buy low-salt pickled vegetables.
References
Title: Preserved vegetable consumption and its association with mortality among 440,415 people in the China Kadoorie Biobank
Authors: Zhuang, Pan et al.
Journal: BMC Medicine
Volume: 21
Issue: 1
Page: 135
Date: 5 Apr. 2023
DOI: 10.1186/s12916-023-02829-3
The citation you provided is for a research article titled "Pickled vegetable and salted fish intake and the risk of gastric cancer: two prospective cohort studies and a meta-analysis," published in the journal Cancers in 2020. The article discusses the relationship between consuming pickled vegetables and salted fish and the risk of developing gastric cancer.
[3] Jakszyn P, Gonzalez CA. Nitrosamine and related food intake and gastric and esophageal cancer risk: a systematic review of the epidemiological evidence. World J Gastroenterol. 2006;12(27):4296–303. https://doi.org/10.3748/wjg.v12.i27.4296.
[4] Sun Changhao. Nutrition and Food Hygiene 7th Edition [M]. People's Medical Publishing House. 2017:45
Wu Huachang, Zhang Weina, Deng Jing, You Yaohui, Jin Xiaoli. Research Progress on Flavor Substances of Pickles [J]. Chinese Seasonings, 2010, 35(11): 26-29.
[6] Li Tong, Wu Rina, Zhang Qisheng, Wang Fangfang, Liu Chunli, Ding Ruixue, Yan Danli, Wu Junrui. Research Progress on the Relationship between Microorganisms in Pickled Vegetables and Product Flavor Quality[J]. Food Industry Science and Technology, 2022, 43(14): 475-483.
Liu Wendan, He Ping, Chen Yunxiang, He Qiongfang, Yang Yanping, Ji Shoulian. Study on the effect of Vitamin C on nitrite in commercially available pickled vegetables. Journal of Dali College: Comprehensive Edition, 2015, 14(10): 68-70.
Chen Yifan, Li Huanhuan, Zhang Jin, Tang Honggang, Guo Sitong, Zhou Anyuan, Chen Guangyao, Chen Lihong. Research progress on the control of nitrite in pickled vegetables[J]. Zhejiang Agricultural Sciences, 2020, 61(12): 2618-2621.
[9] Zheng Lianqiang, Yuan Xianling, Luo Yi. Prospects for the natural preservative and fresh-keeping technology of pickled vegetables[J]. Chinese Seasoning, 2021, 46(4): 187-192.
Planning and production
Author: Xue Qingxin, one of the first batch of nutrition instructor appointed by the National Health Commission, registered nutritionist in China.
Reviewing | Ruan Guangfeng Deputy Director of the Science and Health Information Exchange Center of Kexin Food.
Planning | Linlin
Editor | He Tong
Proofread | Xu Lai Linlin
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