Although pickled vegetables are delicious, I advise you not to eat too much

China has a rich food culture, and the methods of preparing dishes are also diverse.

For many people, pickled vegetables are an irreplaceable delicacy on the table. Studies on the relationship between frequent consumption of pickled vegetables and the development of diseases are not uncommon.

Recently, Yu Zhang's team from the Department of Gastroenterology at the First Affiliated Hospital of Zhejiang University tracked the health data of 440,415 people aged 30 to 79 without major chronic diseases from 10 different regions in my country for nearly 10 years and found that there was a significant correlation between the consumption of pickled vegetables and a high mortality rate from cardiovascular diseases, but no correlation with cancer mortality and overall mortality.

In terms of a single disease, eating pickled vegetables is associated with a high mortality rate from hemorrhagic stroke: eating pickled vegetables 1 to 3 days a week increases the risk of death by 0.32 times. Frequent consumption of pickled vegetables (4 days or more a week) also increases the risk of death from digestive tract cancer (1.13 times) and esophageal cancer (1.45 times). Given the popularity of pickled vegetables in my country, the authors of the paper believe that eating pickled vegetables in moderation is more beneficial to health.