Risk of stomach cancer due to wrong habit of eating pickled melons and eggplants

Pickled cucumbers and eggplants are a favorite dish of many people. However, if you eat this favorite dish often and in the wrong way, it can increase your risk of stomach cancer.

Pickled cucumbers and eggplants are a familiar dish in many Vietnamese families. Pickled cucumbers and eggplants have a mild sour taste, are easy to eat, stimulate the appetite and help prevent feeling full when eaten with greasy, starchy dishes.

However, in reality, these two pickles do not contain much nutrition. They only provide the body with a small amount of vitamins, minerals, carbohydrates, and protein. However, if you eat pickled eggplant incorrectly, it will produce toxins that cause many dangerous diseases, including stomach cancer.

Eating pickled melons and eggplants can cause cancer.

According to many studies, pickled cucumbers and eggplants still have a spicy, pungent taste, and the nitrate content is converted into nitrite by the microorganisms in the pickled cucumber and eggplant water.

When in the stomach, under the influence of the stomach environment, nitrite will combine with amino acids in foods such as crab, shrimp, fish, meat, especially shrimp paste and become nitrosamine - a substance that can cause stomach cancer.

If you often eat pickled vegetables, especially if you are in poor health or have a stomach disease, your risk of getting cancer is very high. (Illustration)

However, when salted for enough time, the acidity and nitrite content decrease very quickly, limiting harm to health.

If you often eat pickled vegetables, especially if you are in poor health or have a stomach disease, your risk of getting cancer is very high. Therefore, scientists advise that if you like to eat pickled vegetables, you should avoid eating pickled vegetables.

Pickled melons and eggplants in unsafe containers

For pickled melons and eggplants, using tools or a pickling process that does not ensure food safety and hygiene is also a toxic agent, with a high risk of causing cancer. If pickled eggplants are salted in earthenware or porcelain jars made from terracotta contaminated with heavy metals, the eggplant and pickled melon water may be contaminated with lead and mercury, which can be toxic when eaten.

Absolutely do not eat pickled vegetables, especially do not eat them with shrimp paste because they will create conditions for the production of nitrosamine toxins that cause the risk of stomach cancer. (Illustration photo)

When you pickle with plastic, especially colorful ones, eggplants contain acid when stored in plastic containers, which is not good for your health. Not to mention that in the process of pickling eggplants, hygiene is not ensured, creating conditions for bacteria to enter, combined with toxins in eggplants, pickles that have not been completely removed, will become agents that cause cancer.

How to eat pickled melons and eggplants safely

Although the above reasons are only caused by people using them incorrectly, pickled cucumbers and eggplants are unfairly accused of causing cancer. Thus, eating pickled cucumbers and eggplants properly can still ensure the safety of your health:

- When pickling vegetables, you should use ceramic or porcelain containers without flashy patterns. The most convenient is to use white plastic containers made from PVC (please carefully read the plastic ingredients listed on the product).

- Absolutely do not eat pickled vegetables, especially do not eat them with shrimp paste because they will create conditions for the production of nitrosamine toxins that cause the risk of stomach cancer.

- People who should not eat pickled cucumbers and eggplants: People with digestive diseases, stomach ulcers, cirrhosis of the liver, ascites... Pregnant women, children, and the elderly should limit their intake.

According to Gia dinh.net