Can vegetables cause cancer? A study comes out with frightening results

Cancer is one of the most common causes of death in the world, and there are many reasons that increase the risk of this infection, but who among us would expect that vegetables (including non-starchy preserved vegetables) are one of the reasons that increase the risk of stomach cancer.

According to a study published by the newspaper "Express".

It is known that the lifestyle and diet are one of the most important elements influencing the health of people, and it is always recommended to eat vegetables for their benefit, but this benefit turns into a great harm, and a cause for one of the most dangerous diseases when not preserved in the wrong way, or when and Eat vegetables that contain large amounts of salt.

What are starchy vegetables?

Vegetables are divided into groups according to their starch, so potatoes and sweet potatoes, for example, are starchy vegetables because they contain high levels of carbohydrates compared to non-starchy vegetables such as carrots, beets, carrots, white, turnip, broccoli, cabbage and arugula, and green leafy vegetables such as spinach and lettuce.

memorization method

The study confirms that there is "strong evidence" that vegetables preserved with salt increase the risk of stomach cancer, due to the use of large proportions of salt in the method of preservation.

To maximize the shelf life of vegetables, they are often treated in a way that stops or slows down spoilage by salting them and turning them into “pickles” to preserve the nutritional value they contain.

But on the other hand, this method of preservation carries a lot of risks to the health of the people who eat it.

Studies results

According to WCRF, animal models have shown that high salt levels alter the viscosity of the mucus that protects the stomach and promotes formation of N-nitroso compounds. The Cancer Charity warns: “High salt intake may trigger H. pylori infection, which is The strongest known risk factor for stomach cancer.

Another study reported in the British Journal of Cancer that people who eat a regular diet of highly salty foods double their risk of stomach cancer.

It is reported that this study was conducted on more than 40,000 middle-aged Japanese, and their eating, drinking and smoking habits were examined over an 11-year period.

The results of this study showed that the risk of stomach cancer in Japanese men with the lowest salt intake was 1 in 1,000 per year while this doubled to 1 in 500 among those with the highest salt intake.

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