Home » Health » Canned non-starchy vegetables increase the risk of stomach cancer January 29, 2022

Cancer is the leading cause of death worldwide, causing almost 10 million deaths in 2020, and this despite billions of investments in the search for a cure, however, progress is being made and one encouraging area is risk reduction.

Diet is the subject of ongoing research, but a number of things have been shown to increase the risk of cancer. expressOne of the most surprising findings is that preserved non-starchy vegetables may increase the risk of stomach cancer.

In a comprehensive scan assessment conducted by the International Cancer Foundation, the charity against cancer (WCRF). Food preservation can be defined as the process of processing and handling food in a way that stops or significantly slows spoilage and avoids foodborne illness while preserving its nutritional properties. value, texture and flavor..

To maximize the shelf life of foods, they are often salted and pickled – a process believed to lead to the development of stomach cancer.

according to WCRF Animal models have shown that high levels of salt alter the viscosity of mucus that protects the stomach and promotes the formation of N-nitrous compounds.

The Cancer Charity warns that “additionally, high salt intake may stimulate colonization of H. pylori, the most important known risk factor for stomach cancer”.

What is a non-starchy vegetable?

Vegetables can be divided into groups based on their individual starch content.

Here are some examples of non-starchy vegetables:

  • Carrots, beets, parsnips, kale and swede as well as green leafy vegetables (like spinach and lettuce)

  • Cruciferous vegetables (the cabbage family, for example, broccoli, cabbage and watercress

  • Vegetables (like onions, garlic and leeks).

Starchy vegetables like potatoes, sweet potatoes and taro contain higher levels of carbohydrates than non-starchy vegetables.

There is a growing body of evidence illustrating the risks associated with salting and pickling foods, as a study published in the British Journal of Cancer found that people who regularly eat heavily salted foods double their risk of stomach cancer.

The study showed that the risk of stomach cancer among Japanese men who consumed the least salt was 1 in 1,000 people per year. This figure has doubled to one in 500 among those who consume the most salt.

The main symptoms of stomach cancer

There are many possible symptoms of stomach cancer, but they can be difficult to detect.

according to the NHS, can affect the digestive process, such as:

  • Heartburn or acid reflux

  • Have swallowing problems

  • feel sick

  • Indigestion symptoms such as frequent belching

  • Feeling full very quickly when eating.

Other symptoms include:

  • Loss of appetite or weight loss without trying

  • A lump in the upper abdomen

  • Pain in the upper part of your abdomen

  • Feeling tired or lacking energy.