A study conducted by Zhejiang University and published in the journal "BMC Medicine" on April 5 warns that eating pickled vegetables may lead to a slight increase in the risk of death due to stroke and stomach cancer.
Scientists studied data on more than 440,000 patients from China, whose ages ranged from 30 to 79 years. On average, each participant was followed for 10 years, and they wrote information about their pickle consumption in questionnaires.
Experts found that pickle consumption is associated with an increased risk of death from cardiovascular disease, usually from hemorrhagic stroke, when bleeding occurs in the brain. In addition, pickles led to an increase in deaths due to cancer of the digestive system, especially cancer of the esophagus.
Okaz (Seoul) @OKAZ_online