Scientists from Zhejiang University found that eating pickled vegetables slightly increases the risk of death from stroke and stomach cancer. Research published in the journal BMC Medicine.
The scientists analyzed data from 440,000 Chinese patients to assess the association between pickled vegetable consumption and all-cause mortality, as well as the incidence of cardiovascular disease and cancer.
The ages of the participants ranged from 30 to 79. On average, each was followed for about 10 years. Pickled vegetable consumption was assessed using questionnaires.
Consumption of pickled vegetables was not significantly associated with a higher risk of death from cardiovascular disease, particularly hemorrhagic stroke, in which bleeding occurs in the brain. Pickled vegetables also increased the death rate from gastrointestinal cancer, especially esophageal cancer.
Additionally, the consumption of pickled vegetables has been associated with high blood pressure. Scientists believe the high salt levels in pickled vegetables may be a major risk factor.