When I was a child, I heard that 'eating pickles causes cancer', is it true or false? there is only one truth

Pickles are delicious, and they are the best meal pairings for porridge, instant noodles, bibimbap and other delicacies.

What pickles, sauerkraut and kimchi are all arranged.

There are also many families who pickle a whole jar of vegetables every winter.

Of course, it's really delicious, but as the saying goes, "there are too many red vegetables".

In recent years, pickles have gradually been labeled as high-salt and carcinogenic.

Many people also questioned: I heard from childhood that eating pickles often will really cause cancer? Can I still eat pickles?

Today, on the question of pickles, let's get to the bottom of it together.

Does eating pickles really cause cancer?

According to the "World Health Organization's International Agency for Research on Cancer List of Carcinogens" published by the State Food and Drug Administration in 2017, pickled vegetables are classified as Class 2B carcinogens.

The specific definition of category 2B carcinogens is: "Limited evidence of carcinogenicity in humans and insufficient evidence of carcinogenicity in experimental animals; or insufficient evidence of carcinogenicity in humans and sufficient evidence of carcinogenicity in experimental animals."

That said, the evidence that pickles cause cancer is not strong.

In addition, there are many kinds of pickles, and the practices of pickles in different regions are also different, such as differences in pickling time, raw materials, and ingredients.

Therefore, it is difficult to say in general that eating pickles will definitely cause cancer, but eating substandard or improperly prepared pickles does increase the risk of cancer.

As we all know, pickles often contain a lot of nitrite, and nitrite is a common food additive, and it is not harmful to health when ingested within the allowable range.

However, excessive intake of nitrite will react with protein breakdown products in the stomach to form nitrosamines, which are strong carcinogens and may increase the risk of cancer.

At the same time, excessive intake of pickles can also increase the risk of gastric cancer due to a high-salt diet.

Pickles have nitrites, can't you eat them?

First of all, the production process of different types of pickles is very different.

Not all pickles produce nitrite, for example pickles that are fermented strictly with pure lactic acid bacteria have very low levels of nitrite.

In addition, the nitrite content of pickles is also related to the marinating time.

Generally, the nitrite content will gradually decrease after 2-3 weeks of pickling. Therefore, short-term pickled vegetables are often unfit for consumption due to the high nitrite content.

Pickles have no nutritional value at all?

of course not.

In fact, pickled vegetables still retain some of the nutrients of vegetables, such as some vegetable protein, minerals such as calcium and magnesium, and dietary fiber.

However, compared with fresh vegetables, the vitamin content of pickled vegetables is greatly reduced, and its nutritional value is greatly reduced. In addition, the salt content is too high, so it is not recommended for long-term consumption.

In fact, the original purpose of inventing pickles is to increase the shelf life of vegetables, so that people can eat vegetable products in seasons when vegetables are lacking.

But it is also popular because of its simple production method, low price, convenient storage and unique flavor.

Who doesn't recommend eating pickles?

1. Patients with hypertension, renal insufficiency and cardiovascular and cerebrovascular diseases

In general, vegetables preserved with salt are high-salt foods.

One of the dietary requirements for patients with high blood pressure is a low-salt diet. Eating pickles will undoubtedly affect patients with high blood pressure, kidney disease and cardiovascular disease.

2. Those with a family history of malignant tumors such as gastric cancer, esophageal cancer, and liver cancer

Epidemiological survey data show that long-term consumption of pickled vegetables is a risk factor for digestive system cancers such as gastric cancer and esophageal cancer in some regions.

Therefore, people with a family history of digestive system cancer should also pay attention to the intake of high-salt foods such as pickles.

3. People with digestive system diseases such as gastritis and gastric ulcer

Pickles are often difficult to digest, and will stimulate the secretion of gastric acid and aggravate the disease. At the same time, the appetizers of pickles will promote eating and increase the burden on the stomach.

4. The elderly, pregnant women and children, etc.

Because of the high salt content of pickles, excessive intake will increase the burden on the kidneys, and the elderly should not eat pickles;

At the same time, taking into account the factors of nutritional intake and food safety, pregnant women and children are not suitable for eating pickles.

How to eat pickles healthy?

Reduce the frequency of eating pickles

While not all pickles are unhealthy, try to eat them sparingly.

Choose qualified products produced by regular manufacturers

When purchasing, look for the quality and safety QS mark of the manufacturer, and eat a small amount.

The quality of bulk or home-made pickles is difficult to guarantee, and it is generally not recommended to buy them.

Replacing some of the cooking salt with pickles

When eating pickles, reduce the amount of cooking salt or replace the cooking salt with pickles during cooking.

Homemade pickles must be marinated for enough time

The period of making pickled vegetables in the north should be guaranteed to be more than one month, and the pickled sauerkraut and kimchi in the south should be more than 20 days.

Pay attention to how to eat and store

When eating pickles, you can mix some fresh vegetables and fruits. After opening, pay attention to sealing and refrigerating. Once there is mildew or odor, throw it away immediately.

The utensils for storing pickles should be ceramic or glass rather than stainless steel.

all in all

Pickles are sour and refreshing

different flavors

But it is an indisputable fact that its salt content is too high

Long-term consumption poses health risks

whether it is carcinogenic

Both the frequency and amount of consumption should be reduced

(Expert of this article: Li Haiqiang, Master of Nutrition and Food Hygiene, attending physician of nutrition department)

(Reviewer of this article: Liu Shaowei, Deputy Director and Professor of the Center for Food and Drug Regulation, East China University of Science and Technology, Ph.D. in Food Science from Pennsylvania State University, Ph.D. from Kansas State University)