They compared gastric cancer, also known as stomach cancer, risk in pickled vegetable/food users versus nonusers or versus those in the lowest reported category of use.
After pooling together their findings, the researchers found a “potential 50 percent higher risk of gastric cancer associated with intake of pickled vegetables/foods and perhaps stronger associations in Korea and China”.
However, the evidence on salt in diets from elsewhere in the world is inconclusive – this could be because of difficulties in measuring total salt.
Evidence on total salt intake, from studies worldwide, doesn’t show a strong link with stomach cancer.
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