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Eating large amounts of pickled food may promote the development of gastric cancer.
Pickled vegetables may promote the development of gastric cancer in Japanese and Koreans.
High consumption of non-pickled vegetables may cut down the risk of developing breast cancer.
Regular consumers of preserved foods, such as salted fish, pickled vegetables, fermented soy products, and preserved meats, may be highly vulnerable to prostate cancer.
Frequent consumers of pickled vegetables may have greater risk of developing oesophageal cancer.
