13. Pickled Foods
Pickles, whether you love them or hate them, have been linked to increased risk for gastric cancer in a recent study done by the Mount Sinai School of Medicine in 2014.
By observing people who consumed pickled items on a regular basis, scientists concluded that they faced a 50% increased risk of gastric cancer compared to subjects that did not consume pickled products frequently.
While this may be shocking that such a common food item could lead to increased cancer risk, infrequent consumption of pickles (and pickled products) does not appear to have any negative impact.
In the long run, this research has helped identify a possible reason why gastric cancer rates are so high in densely populated Asian countries, where pickled foods are extremely popular.