Another meta-analysis echoed these findings.
The analysis, published in the journal Cancer Science, concluded that high intake of pickled vegetables was “significantly associated” with an increased risk of stomach cancer.
What accounts for this impact?
Pickled vegetables and smoked, cured, salted, or dried fish or meat contain nitrite or N-nitroso compounds.
These preserved foods, as well as grilled or charcoal flame-broiled food that contains polycyclic aromatic hydrocarbons, have been shown to be associated with increased risk of stomach cancer in most studies.