There was a medical research study performed by scientists in Korea. They found that in a certain population of patients, “a high consumption of kimchi, soybean paste, and stews was associated with an increased risk of gastric cancer.”
Stratified according to the NAT2 acetylator status, high consumptions of kimchi, stews, and soybean paste showed higher risks of gastric cancer in slow/intermediate acetylators than in rapid acetylators. The odds ratios for the slow/intermediate acetylators were 4.82 (95% CI: 3.23-7.19) for kimchi, 2.34 (95% CI: 1.64-3.34) for stews, and 1.82 (95% CI: 1.29-2.58) for soybean paste, respectively. The odds ratios for the rapid acetylators were 3.03 (95% CI: 2.00-4.62) for kimchi, 1.60 (95% CI: 1.07-2.38) for stews, and 1.42 (95% CI: 0.95-2.10) for soybean paste.
Nitrate levels are high in kimchi.
The full article can be found here:
Int J Cancer. 2009 July 1; 125(1): 139–145.
Effects of Dietary…
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