Eating canned vegetables increased the risk of cancer and stroke

(ORDO NEWS) — Chinese scientists conducted a large study involving almost half a million people and found that the presence of canned vegetables in the diet increases the risk of hemorrhagic stroke and bowel cancer.

Vegetables are good for our health: for example, frequent consumption of fresh vegetables reduces the risk of developing cardiovascular diseases.

However, many people, unable to put fresh vegetable salads on the table, replace them with canned ones, previously placed in brine for better preservation.

But the use of canned vegetables turned out to be far from harmless: scientists had previously found a link between eating large amounts of pickled cucumbers or tomatoes and cancer.

So, every additional 40 grams of canned vegetables daily increased the risk of developing stomach cancer by 15 percent.

To clarify how eating a large amount of canned vegetables affects human health, researchers from the Medical School of Zhejiang University (PRC) conducted a study over 10 years involving 440,415 people aged 30 to 79 years.

The amount of canned vegetables consumed by scientists was estimated using questionnaires, and all this time they monitored the life and health of these people.

During the observation period, 28,625 deaths were registered: 10,392 people died from cancer, 10,924 from cardiovascular diseases, 7309 from other causes.

However, eating canned vegetables only slightly increased the risk of dying from heart problems, but had a much larger impact on the risk of hemorrhagic stroke or cancer of the digestive tract, especially cancer of the esophagus.

Also, people who ate a large amount of canned vegetables were more likely to have elevated blood pressure and body mass index.

Thus, although the study did not establish a specific link between poor health and eating canned vegetables concluded that the frequent inclusion of pickled or pickled cucumbers and tomatoes in the diet can seriously increase the risk of death from a stroke or esophageal cancer.


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