Stomach Cancer and Kimchi 김치

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.”

More specifically:

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:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2766547/

Int J Cancer. 2009 July 1; 125(1): 139–145.
Effects of Dietary…

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