| How is Kimchi or a high salt diet linked to cancer? |
about kimchi
During the cold weather, cultivation was practically unavailable.
Consequently, Korean developed a method to pickle the vegatable - kimchi
in 7th century. [Introduction to Korean Food, Tour2Kore a.com, April 22, 2005]
Koreans possess a passionate fondness for kimchi, serving this spicy
fermented pickled vegetable dish at most meals. Kimchi contains lots of
vitamins, minerals and fibers. The major ingredient of kimchi is Chinese
cabbage. Other common ingredients include cucumber dill pickles and
reddish. Kimchi ferments in vegetable's own juices. Kimchi is usually
prepared in large qualities and packed into huge jars and stored at low
temperature. Most kimchi preparations contain dried, ground or crushed hot
pepper. By adjusting the amount of hot pepper or even adding sweet
paprika and cayenne, you can achieve the kimchi spiciness that you like.
[Korean Cabbage kimchi, fabulousfoods.co m, April 22, 2005]
ISSUE-Red pepper/high salt diet associated with
cancer.
Most people believe that kimchi is healthy, as kimchi contains lots of
vitamins and anti-oxidants. However, as early as 1985, Kim JP has noticed
the correlation between red pepper/high salt diet and gastric
carcinogenesis (i.e. stomach cancer) in their animal study [Co-carcinogenic
effects of several Korean food on gastric cancer induced by
N-methyl-N'-nitrosoguanidine in rats. Jpn J Surg. 1985 Nov;15(6):427-37].
VERIFICATION-Kimchi associated with cancer?
A MORE OBSERVATIONS ON KIMCHI LINKED TO CANCER
In late 1990s, Ahn Yo from Seoul National University College of Medicine,
Korea, observed that stomach cancer was the most prevalent malignant
neoplasm in Korea. He noted an increased risk of stomach cancer was
among those who frequently had broiled meats and fishes, pickled
vegetables, salted side dishes and salty stewed foods, such as soybean
paste thick stew as their meals. On the other heand, Dr. Ahn Yo reported
that ginseng intake could decrease the risk of gastric cancer in his review
article.[Diet and stomach cancer in Korea, Int J Cancer. 1997;Suppl 10:7-9]
Gomez SL et al, Northern California Cancer Center, CA, compared the rates
of stomach cancers among Korean, Korean American and Caucasian
American. They found that the Korean in Korea have the highest rate for
stomach cancers and the Caucasian Americans have the lowest rate. [Cancer
Causes Control. 2003 Mar; 14 (2):167-74]
B. CLINICAL STUDIES TO CHECK IF KIMCHI LINKED TO STOMACH CANCER
In 1990-1995, Lee JK et al at Hanyang University, Korea also investigated
how the dietary factors in Korean food related to Stomach cancer. They
recruited 213 patients with stomach cancer and 213 subjects as controls.
They found that increased risk of stomach cancer was associated with
consumption of stewed foods (such as soybean paste stew and hot
pepper-soybean stew, broiled fish) and salty foods (including pickled
vegetables). They concluded that heavy salt consumption and cooking
methods like broiling and salting seem to play a major role in gastric
carcinogenesis among Koreans. [Dietary factor and stomach cancer: a case
study in Korea Int J Epidemiol. 1995 Feb;24(1):33-41]
In 2003, Lee SA et al from Seoul National University, Korea recruited 69
patients diagnosed with early gastric cancer and 199 healthy subjects as
controls. They assayed helicobacter pylori infection and interviewed the
subjects on dietary habits. They found a high intake of salt-fermented fish
and kimchi associated with an elevated risk of early gastric cancer. Subjects
with positive H. pylori infection and a high salty preference had a 10-fold
higher risk of early gastric cancer than subjects without H. pylori infection
and with a low salty preference. [Effect of diet and Helicobacter pylori infection
to the risk of early gastric cancer, J Epidemiol. 2003 May;13(3):162-8].
While Kim HJ et al from University College of Medicine, Seoul, Korea
concluded that that the risk of gastric cancer decreased with high
consumption of fresh vegetables and fruits, whereas high consumption of
foods rich in nitrate and carcinogenic substances produced during the
cooking process increased the risk of gastric cancer from their clinical studies
[Dietary factor and gastric cancer in Korea: a case-control study. Int J Cancer. 2002
Feb 1;97(4):531-5].
INVESTIGATION-What chemicals?
Seel DJ et al, Presbyterian Medical Center, Korea, analyzed two traditional
and widely consumed home-prepared food products, salted pickled cabbage
(kimchi) and salted seafood sauce (chut-kal) (a) for nitrite, nitrate, total
secondary amines and pH in these food products prior to nitrite incubation
and (b) for volatile nitrosamines and total N-nitroso compounds before and
after incubation with nitrite in simulated human stomach conditions. They
found that the nitrate levels were significantly higher in kimchi (median
1550 mg/kg) than in chut-kal (median 140 mg/kg) (P < 0.001). After
nitrosation, the demonstration of high levels of total N-nitroso compounds in
kimchi and the high volume of kimchi comsumption in Korea, Seel DJ believed
that kimchi may play a role in gastric carcinogenesis in Southwest Korea.,
[N-nitroso compounds in two nitrosated food products in southwest Korea. Food
Chem Toxicol. 1994 Dec;32(12):1117-23]
Kim YK et al, Seoul National University, Korea, considered ethyl carbamate
was associated with cancer and this chemical was mainly found in
fermented foods and beverages. They determined ethyl carbamate
concentrations in some of the staple food items and estimated the daily
intake for the Korean population to be 2.8 micrograms/day. They considered
the amount is not negligible. They suggested that it is necessary to reduce
the daily intake of these products [ Determination of ethyl carbamate in some
fermented Korean foods and beverages. Food Addit Contam. 2000 Jun; 17 (6): 469]
---------------------------------------------------------------------------------
OTHER FINDINGS- Kimchi had anti-tumor agent
Park KY et al, Pusan National University, Korea, on the other hand, said that
the Korean fermented vegetable food, kimchi, has been demonstrated to
have anticancer functional properties! They prepared methanol extracts of
commercially grown baechu cabbage kimchi and organically grown baechu
cabbage kimchi. They "identified" the anticancer agent and it was
beta-sitosterol.
Since, beta-sitosterol demonstrated anti-tumor properties in some other
studies. Consequently, Park KY et al mentioned that they had presented a
convincing evidence for the "anti-cancer properties" of kimchi in their article.
[J Med Food. 2003 Fall;6(3):151-6].
-------------------------------------------------------------------------------
CONCLUSION Does kimchi cause cancer?
According to Seel and Kim groups' reports, the key issue is that the
concentrations of nitrate/ethyl carbamate are too high. Will their comments
still be valid if we consume only a small amount of kimchi?
IMPORTANT NEWS - Nov 3 2005
Korea FDA found 16 out of 502 domestic kimchi products containing
roundworm eggs. The products are from different companies. The parasite
eggs are believed to have come from excrement of cats and dogs raised in
the farms. [Parasite eggs found in's Korean Kimchi products. Asia Pulse
News, November 3, 2005 ] [ Kisaengchunghak Chapchi Action of serveral
chemicals on the parasites eggs and larvae in Korean Pickle(Kimchi) 1966
Aug;4(1):47-51]
---------------------------------------------------------------
COMMENTS FROM VISITORS
From: b_XXXXX@XXX.net
Date: Fri, 06 Jan 2006 21:56:21 +0000
My ex-husband is a XXX and two of my brother-in-laws died of stomach
cancer within 10 years of each other. Now that our son is in his 20's, I am
very concerned that he does not have any issues with this. It was a very
difficult and painful death for them, and I would not wish it on anyone. Only
by looking at these sorts of things can we start to piece together the puzzle
of cancer. I always thought there must be a diet component. The two
surviving brothers and one sister did not live as long in XXX, but left at
earlier ages. I wonder if that somehow made them likely to suffer from this.
Thanks for adding this info to the internet!
From: Barry XXX URL = HOST: 69.XXX.XX.XX
DATE: 12-23-05
You're an idiot to publish this shit. The broiled meat might hold some weight,
but cabbage? Come on.....The fat XXXX shoving a XXXX in her face is the
one you need to be worried about. Go back and re-study.
SEND YOUR COMMENT TO ZHION@ZHION.COM
-------------------------------------------------------------------------------
THIS KIMCHI REVIEW ARTICLE IS FOR YOUR REFERENCE ONLY. IF YOU HAVE ANY
QUESTIONS, YOU SHOULD CONSULT WITH YOUR DOCTOR. ALL RIGHTS RESERVED
2006
During the cold weather, cultivation was practically unavailable.
Consequently, Korean developed a method to pickle the vegatable - kimchi
in 7th century. [Introduction to Korean Food, Tour2Kore a.com, April 22, 2005]
Koreans possess a passionate fondness for kimchi, serving this spicy
fermented pickled vegetable dish at most meals. Kimchi contains lots of
vitamins, minerals and fibers. The major ingredient of kimchi is Chinese
cabbage. Other common ingredients include cucumber dill pickles and
reddish. Kimchi ferments in vegetable's own juices. Kimchi is usually
prepared in large qualities and packed into huge jars and stored at low
temperature. Most kimchi preparations contain dried, ground or crushed hot
pepper. By adjusting the amount of hot pepper or even adding sweet
paprika and cayenne, you can achieve the kimchi spiciness that you like.
[Korean Cabbage kimchi, fabulousfoods.co m, April 22, 2005]
ISSUE-Red pepper/high salt diet associated with
cancer.
Most people believe that kimchi is healthy, as kimchi contains lots of
vitamins and anti-oxidants. However, as early as 1985, Kim JP has noticed
the correlation between red pepper/high salt diet and gastric
carcinogenesis (i.e. stomach cancer) in their animal study [Co-carcinogenic
effects of several Korean food on gastric cancer induced by
N-methyl-N'-nitrosoguanidine in rats. Jpn J Surg. 1985 Nov;15(6):427-37].
VERIFICATION-Kimchi associated with cancer?
A MORE OBSERVATIONS ON KIMCHI LINKED TO CANCER
In late 1990s, Ahn Yo from Seoul National University College of Medicine,
Korea, observed that stomach cancer was the most prevalent malignant
neoplasm in Korea. He noted an increased risk of stomach cancer was
among those who frequently had broiled meats and fishes, pickled
vegetables, salted side dishes and salty stewed foods, such as soybean
paste thick stew as their meals. On the other heand, Dr. Ahn Yo reported
that ginseng intake could decrease the risk of gastric cancer in his review
article.[Diet and stomach cancer in Korea, Int J Cancer. 1997;Suppl 10:7-9]
Gomez SL et al, Northern California Cancer Center, CA, compared the rates
of stomach cancers among Korean, Korean American and Caucasian
American. They found that the Korean in Korea have the highest rate for
stomach cancers and the Caucasian Americans have the lowest rate. [Cancer
Causes Control. 2003 Mar; 14 (2):167-74]
B. CLINICAL STUDIES TO CHECK IF KIMCHI LINKED TO STOMACH CANCER
In 1990-1995, Lee JK et al at Hanyang University, Korea also investigated
how the dietary factors in Korean food related to Stomach cancer. They
recruited 213 patients with stomach cancer and 213 subjects as controls.
They found that increased risk of stomach cancer was associated with
consumption of stewed foods (such as soybean paste stew and hot
pepper-soybean stew, broiled fish) and salty foods (including pickled
vegetables). They concluded that heavy salt consumption and cooking
methods like broiling and salting seem to play a major role in gastric
carcinogenesis among Koreans. [Dietary factor and stomach cancer: a case
study in Korea Int J Epidemiol. 1995 Feb;24(1):33-41]
In 2003, Lee SA et al from Seoul National University, Korea recruited 69
patients diagnosed with early gastric cancer and 199 healthy subjects as
controls. They assayed helicobacter pylori infection and interviewed the
subjects on dietary habits. They found a high intake of salt-fermented fish
and kimchi associated with an elevated risk of early gastric cancer. Subjects
with positive H. pylori infection and a high salty preference had a 10-fold
higher risk of early gastric cancer than subjects without H. pylori infection
and with a low salty preference. [Effect of diet and Helicobacter pylori infection
to the risk of early gastric cancer, J Epidemiol. 2003 May;13(3):162-8].
While Kim HJ et al from University College of Medicine, Seoul, Korea
concluded that that the risk of gastric cancer decreased with high
consumption of fresh vegetables and fruits, whereas high consumption of
foods rich in nitrate and carcinogenic substances produced during the
cooking process increased the risk of gastric cancer from their clinical studies
[Dietary factor and gastric cancer in Korea: a case-control study. Int J Cancer. 2002
Feb 1;97(4):531-5].
INVESTIGATION-What chemicals?
Seel DJ et al, Presbyterian Medical Center, Korea, analyzed two traditional
and widely consumed home-prepared food products, salted pickled cabbage
(kimchi) and salted seafood sauce (chut-kal) (a) for nitrite, nitrate, total
secondary amines and pH in these food products prior to nitrite incubation
and (b) for volatile nitrosamines and total N-nitroso compounds before and
after incubation with nitrite in simulated human stomach conditions. They
found that the nitrate levels were significantly higher in kimchi (median
1550 mg/kg) than in chut-kal (median 140 mg/kg) (P < 0.001). After
nitrosation, the demonstration of high levels of total N-nitroso compounds in
kimchi and the high volume of kimchi comsumption in Korea, Seel DJ believed
that kimchi may play a role in gastric carcinogenesis in Southwest Korea.,
[N-nitroso compounds in two nitrosated food products in southwest Korea. Food
Chem Toxicol. 1994 Dec;32(12):1117-23]
Kim YK et al, Seoul National University, Korea, considered ethyl carbamate
was associated with cancer and this chemical was mainly found in
fermented foods and beverages. They determined ethyl carbamate
concentrations in some of the staple food items and estimated the daily
intake for the Korean population to be 2.8 micrograms/day. They considered
the amount is not negligible. They suggested that it is necessary to reduce
the daily intake of these products [ Determination of ethyl carbamate in some
fermented Korean foods and beverages. Food Addit Contam. 2000 Jun; 17 (6): 469]
---------------------------------------------------------------------------------
OTHER FINDINGS- Kimchi had anti-tumor agent
Park KY et al, Pusan National University, Korea, on the other hand, said that
the Korean fermented vegetable food, kimchi, has been demonstrated to
have anticancer functional properties! They prepared methanol extracts of
commercially grown baechu cabbage kimchi and organically grown baechu
cabbage kimchi. They "identified" the anticancer agent and it was
beta-sitosterol.
Since, beta-sitosterol demonstrated anti-tumor properties in some other
studies. Consequently, Park KY et al mentioned that they had presented a
convincing evidence for the "anti-cancer properties" of kimchi in their article.
[J Med Food. 2003 Fall;6(3):151-6].
-------------------------------------------------------------------------------
CONCLUSION Does kimchi cause cancer?
According to Seel and Kim groups' reports, the key issue is that the
concentrations of nitrate/ethyl carbamate are too high. Will their comments
still be valid if we consume only a small amount of kimchi?
IMPORTANT NEWS - Nov 3 2005
Korea FDA found 16 out of 502 domestic kimchi products containing
roundworm eggs. The products are from different companies. The parasite
eggs are believed to have come from excrement of cats and dogs raised in
the farms. [Parasite eggs found in's Korean Kimchi products. Asia Pulse
News, November 3, 2005 ] [ Kisaengchunghak Chapchi Action of serveral
chemicals on the parasites eggs and larvae in Korean Pickle(Kimchi) 1966
Aug;4(1):47-51]
---------------------------------------------------------------
COMMENTS FROM VISITORS
From: b_XXXXX@XXX.net
Date: Fri, 06 Jan 2006 21:56:21 +0000
My ex-husband is a XXX and two of my brother-in-laws died of stomach
cancer within 10 years of each other. Now that our son is in his 20's, I am
very concerned that he does not have any issues with this. It was a very
difficult and painful death for them, and I would not wish it on anyone. Only
by looking at these sorts of things can we start to piece together the puzzle
of cancer. I always thought there must be a diet component. The two
surviving brothers and one sister did not live as long in XXX, but left at
earlier ages. I wonder if that somehow made them likely to suffer from this.
Thanks for adding this info to the internet!
From: Barry XXX URL = HOST: 69.XXX.XX.XX
DATE: 12-23-05
You're an idiot to publish this shit. The broiled meat might hold some weight,
but cabbage? Come on.....The fat XXXX shoving a XXXX in her face is the
one you need to be worried about. Go back and re-study.
SEND YOUR COMMENT TO ZHION@ZHION.COM
-------------------------------------------------------------------------------
THIS KIMCHI REVIEW ARTICLE IS FOR YOUR REFERENCE ONLY. IF YOU HAVE ANY
QUESTIONS, YOU SHOULD CONSULT WITH YOUR DOCTOR. ALL RIGHTS RESERVED
2006
| MUST READ Kimchi and soybean pastes are risk factors of gastric cancer. Researchers from Chungbuk National University, Korea, investigated the food intake pattern and cytochrome profiles of 421 gastric cancer patients and concluded that consumption of kimchi and soybean pastes was associated with increased risk of gastric cancer. Nan HM. et al. Chungbuk National University, Korea, World J Gastroenterol. 2005 Jun 7; 11(21):3175-81. |
| CANCER AWARENESS updated on April 20, 2007 Cancer Prevention Anti-cancer Herbs Anti-cancer / Cancer Prevention Diets Cancer Prevention Foods Turkish Diet Mediterranean (low fat) Diet Compounds in broccoli What can help prevent colon cancer? Pancreatic Cancer & Veggie Cancer Diagnostics Colonscopy Optical Stretcher Test Cancer Treatment Anti-cancer Drugs Focal Cryoablation Pain Treatment for Bone Tumors Cancer Physiology Chemo Brain Role of Collagen VII Diabetes and Cancer Cancer Promotors Fried Food Red Meat (FE) / Iron KimChi / High Salt Diet |
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FORMS OF PUBLICATIONS. Privacy Policy. ARTICLE INDEX
PHYTONUTRIENTS AND DRUG PRODUCTS. THIS WEBSITE ALSO TALKS ABOUT SOME POPULAR HEALTH ISSUES AND DISEASES.
ARTICLES IN THIS WEB SITE IS FOR YOUR REFERENCE ONLY. IF YOU HAVE ANY QUESTION, YOU SHOULD CONSULT WITH YOUR
DOCTOR IMMEDIATELY. ALL RIGHTS RESERVED 2008. DO NOT COPY NOR TRANSFER ARTICLES TO OTHER WEBSITES NOR OTHER
FORMS OF PUBLICATIONS. Privacy Policy. ARTICLE INDEX
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