Reference summary — not medical advice or a personal risk estimate.
Pickled vegetables (traditional Asian)
Summary
Traditional Asian-style pickled vegetables are associated with increased upper-GI cancer risk.
Detail
Traditional Asian-style pickled vegetables, prepared with high salt and fermentation, are listed by IARC as Group 2B (possibly carcinogenic). Limited evidence links them to cancers of the esophagus, stomach and nasopharynx in regions where they are dietary staples.
Regional relevance
regional
Documented in these products
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Sources
Consumer references
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- EWG Dirty Dozen (pesticide residues on produce)
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- California Prop 65 list
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- Yuka (packaged-food & cosmetics scanner)
Consumer app that rates packaged-food and cosmetic products.