Stomach cancer, also known as gastric cancer, is a devastating disease - and what we eat may increase our risk of developing it.
Age, diet, and stomach disease can affect the risk of developing gastric cancer. However, research shows strong links between certain foods and the risk of becoming ill.
According to a 2018 report by the World Cancer Research Fund, foods preserved by salt increases the risk of stomach cancer. Research mainly refers to high-salt and salt-preserved foods, which include "pickled vegetables", it added.In a study published in the American Association for Cancer Research pickled food and risk of gastric cancer was further analysed.The research involved a meta-analysis of epidemiological observational studies to evaluate the existing evidence with a total of 60 studies further investigated.“Among case–control studies, 30 showed significant increased risk and one showed significant decreased risk,” noted the study.
It added: “Among prospective studies, two showed a significant increased risk but none showed a significant decreased risk.”It concluded pickled food had a “potential 50% higher risk of gastric cancer.” It occurs when cancer cells form in the lining of the stomach and is the 17th most common type in the UK, according to Cancer Research UK back in 2018.Read more on dailyrecord.co.uk