Eating Korean Pickles Linked to Gastric Cancer

Holding the steaming hot miso soup, eating fragrant stone pot rice... such scenes have left more and more Chinese people with indelible impressions, making "Korean cuisine" a favorite among "fans of Korea".

However, an alarming sound has been struck by recent cancer patient survey data released by the National Health Insurance Corporation of South Korea.malignant tumors are currently prevalent in South Korea. Therefore, medical experts in South Korea urge that to control the current high incidence of cancer, changing traditional dietary structures is crucial.

Stomach cancer remains the top killer among South Koreans. Unlike many other countries (including China) where lung cancer is at the forefront, it's due to diet. Professor Zheng Haoyong from Beijing University Hospital says that the biggest characteristics of Korean cuisine are two: one is an unbreakable relationship with chili peppers. Secondly, there are a wide variety of pickled side dishes. Spicy kimchi, spicy cucumbers, spicy radishes... they can all be counted, serving as a major highlight of Korean cuisine while also bringing numerous risks.Because clinical data prove that these foods are indeed the "culprits" leading to cancer. Spicy Radish……They can truly be considered comprehensive, serving as a significant "highlight" in Korean cuisine while also bringing numerous risks. As clinical data has proven, these foods are unequivocally the primary culprits in causing cancer.