Health effects from pickled vegetables
The World Health Organization has listed pickled vegetables as a possible carcinogen and the British Journal of Cancer released an online 2009 review of research on pickles as increasing the risks of esophageal cancer. The report cites increases of cancer by about 100% in Chinese areas relying on pickled vegetables for nutrition. Results from the research are described as having "high heterogeneity" and suggested that further studies were necessary. However, their results stated a "The majority of subgroup analysis showed a statistically significant association between consuming pickled vegetables and Oesophageal Squamous Cell Carcinoma".[7] Since the release of the report, many people have distanced themselves from these findings, citing that cause of the increases in esophageal cancer is probably attributable to the method in which the pickles are made, notably the fungus involved and that large scale pickle manufacturer' products are not likely to cause cancer because the method of manufacturing takes less time and is frequently pasteurized, however there is no scientific evidence to support this contention. There may well be differences in Chinese pickle making that cause the observed increases in cancer vs. less traditional methods, but scientific research has not been conducted.
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