GĐXH - A man with stomach cancer has a habit of eating very salty food. His favorite dish that appears on his dinner tray every day is pickled vegetables.
Mr. Tran, 63 years old (in China) burst into tears when he received the news that he had terminal stomach cancer . He was in deep shock because before going to the hospital, he thought he had a sore throat due to the cold weather.
As a teacher, he had always thought that his throat discomfort was related to his job, which required him to talk a lot. Recently, the pain became more severe, he had difficulty swallowing, and lost a lot of weight, so he went to the hospital for a check-up.
At the hospital, after examination and tests, the doctors concluded that he had stage 4 stomach cancer . That is, the final stage when the tumor has metastasized to many places and the prognosis is poor.
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Upon receiving the information, Mr. Tran was shocked. At first, he did not believe it, thinking that the hospital had misdiagnosed him. But after investigating his medical history, it was discovered that Mr. Tran had a habit of eating very salty foods. In addition, his favorite dish that appeared on his dinner tray every day was pickled vegetables. The doctor said that this eating habit, accumulated over time, could be the cause of his stomach cancer.
Why does eating a lot of pickled and pickled foods cause the risk of stomach cancer?
According to nutritionists, pickles, especially quick pickles, contain a lot of nitrates and high salt content, two factors that are harmful to the stomach.
Vegetables used for pickling are fertilized with urea when grown, so they still contain a significant amount of nitrate. When pickled, the nitrate in the vegetables will be converted into nitrite by microorganisms.
The nitrite content is particularly high in the first few days, then decreases and disappears completely when the pickles are yellow and sour. Thus, pickled cucumbers contain a lot of nitrite. When we eat them, the acid in the stomach will create conditions for nitrite to react with amino acids from other foods such as meat, fish, etc. to form nitrosamine compounds.
When eating fermented foods such as wine, beer, salted fish, pickles, and fish sauce, they contain a lot of nitrosamines, which are associated with the risk of cancer, including nasopharyngeal cancer and stomach cancer. Notably, experts warn that quick pickles have a higher risk than traditional compressed pickles.
In stomach cancer, Helicobacter pylori (abbreviated as HP) is the main risk factor, because this type of bacteria causes chronic inflammation in the stomach and forms ulcers, leading to cancer.
Salt is a factor that promotes the activity of HP bacteria. Salt makes HP bacteria grow faster and more active, thereby increasing the risk of stomach cancer. Salt also acts as an inflammatory stimulant on the stomach wall, making the stomach wall more sensitive to other cancer-causing factors.
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4 principles for eating pickled vegetables safely, without worrying about cancer
Talking on VNN, Associate Professor Nguyen Duy Thinh, former lecturer at the Institute of Food Technology, University of Science and Technology (Hanoi) said that the principles to keep in mind when eating pickled melon are:
First , absolutely do not eat when it is freshly salted. When salting, the process of converting nitrate into nitrite occurs. Nitrate is a residual substance in vegetables and tubers due to urea fertilizer or absorption from soil with high nitrate. In the first few days after salting (about 2-3 days), the nitrite content increases due to the microbial process of nitrate reduction, then gradually decreases and disappears when the melon is sour and yellow. Nitrite in the body will react with secondary amines to form nitrozamin compounds that have the risk of causing cancer.
Second , do not eat pickled cabbage or eggplant with white, yellow, or black mold that may contain aspergillus flavor fungus, which produces aflatoxin, a factor that causes liver cancer. It is best not to eat it.
Third, pickled cabbage and eggplant are often salty and are not suitable for people with high blood pressure or kidney disease. People with this disease should limit their intake. In addition, in daily meals, healthy people only eat about 5mg of salt/day, so the best amount of pickled cabbage and eggplant is only 50-100g/day. Pregnant women and children should limit this food group.
Fourth , when pickling, you need to choose safe foods. The pickling process should use ceramic or porcelain utensils, not plastic containers or boxes. Using plastic products can leach harmful substances.
Source: https://giadinh.suckhoedoisong.vn/nguoi-dan-ong-63-tuoi-bat-khoc-khi-biet-mac-ung-thu-da-day-giai-doan-cuoi-tu-so-thich-an-mon-an-khoai-khau-172250208094424101.htm
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