Yes, Korea is a country with a high incidence of gastric cancer.
Koreans have the highest incidence of gastric cancer in the world because of kimchi.
According to the latest data of the World Health Organization (WHO), East Asian countries are the countries with high incidence of gastric cancer, monopolizing the first few cases of gastric cancer. According to the latest data, the top four countries in the incidence of gastric cancer are Korea, Mongolia, Japan and China. The incidence of gastric cancer is 39.6/100000 in Korea, 33.0/100000 in Mongolia, 27.5/100000 in Japan and 20.7/100000 in China. It can be seen that the incidence of gastric cancer in Korea is much higher than that in other countries, almost twice that in China.
The infection rate of Helicobacter pylori in Koreans is very high, and the infection rate of adults is 70%. Snail can cause chronic gastritis and gastric ulcer, which will escalate the risk of gastric cancer. Excessive intake of salt and ammonium nitrite is the main reason for the high incidence of gastric cancer in Koreans. Amine nitrite is a powerful carcinogen and the product of amines and nitrite.
Koreans' salt intake ranks first in the world, reaching 4-5 times the amount recommended by WHO. High salt continuously stimulates the formation of gastric mucosa, causing gastric inflammation, further forming gastric ulcer and eventually developing into gastric cancer.
Therefore, pickled food should be eaten as little as possible.
Eating too much kimchi does cause cancer in some cases.
Some people may be very puzzled. I have never smoked or drunk in my life. How can I get esophageal cancer at a young age?
In fact, in our cooking in China, nitrite is almost ubiquitous, and the highest nitrite content is pickles and pickles.
In fact, the reason why pickles are pickled with salt is that salt can inhibit the growth of most bacteria. After a certain degree of pickling and fermentation, vegetables can become very tasty and tasty, which is delicious as food for the next meal.
However, this process may produce a lot of nitrite, which will cause cancer if ingested by human body. This is closely related to the curing process. First of all, within 5 ~ 7 days of pickling, the nitrite content generally rises to the peak, which happens to be the state where kimchi is neither rotten nor tasty, and the taste is the best. So many friends will take out kimchi and eat it at this time, which is very incorrect.
If we can wait patiently for a few more days, the content of nitrite will gradually decrease after pickling for more than 9 days, and it will almost decrease to the country after about 15 days.
Within the specified standard value. Therefore, I personally suggest that kimchi should be eaten after 15 days. In addition, some people will choose to make a lot of kimchi at a time and eat it while soaking. In this process, kimchi may be polluted to varying degrees, which increases the possibility of bacterial growth. Therefore, it is recommended to eat enough kimchi.