| How is Kimchi or a high salt diet linked to cancer? updated on FEB 20, 2008 |
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. |
MAJOR NUTRIENT
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Nectarines
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Pepper
Peppermint
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Phyllanthus
Potato
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Probiotics
Policosanol /
Polycosanol
Propolis
Pumpkin
Pycnogenol
Pyruvate
Quercetin
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Rhodiola
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Selenium
Spinach
Spirulina
Squash
Stinging Nettle
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Strawberry
Sweet Potatoes
Taxifolin
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Turmeric [Curry]
Tyrosine
Shark Cartilage
Soy
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Vitex
Walnuts
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Witch Hazel
Wormwood
Xylitol
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phan
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Herb Side Effect
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Lowering Herbs
Cholesterol
Lowering Herbs
Supplements for
Cadiovascular
Diseases
Coenzyme Q and
Creatine for
Parkinson's
disease?
DIET.
SUPPLEMENT
PhytoChemicals
Antioxidants
A-Z Health Foods,
Products
Acetyl-L Carnitine
Acidophilus
Alfalfa
Almond
Aloe vera
Andrographis
Aniseed
Apple
Arnica
Ashwagandha
Asian Pears
Asparagus
Astaxanthin,
Astragulus
Artichoke
Avena sativa
Avocados
Barley
Banana
Basil
Beet
black cohosh
Bladderwrack
Blackberry
Black Currant
Bloodroot
Blueberry
Bilberry
Bitter Melon
Borage Seed Oil
Boswellia
Black Soya Bean
Broccoli
Bromelain
Brown Seaweed
Brussels Sprout
Butterbur
Burdock
Cabbage
Cactus
Caffeine
Calcium
Calendula
Canola oil
Cauliflower
Cat's Claw
Cayenne
Celadrin
Celery
Chamomile
Chaparral
Cherry
Chokeberry
Chondroitin
Chitosan
Chlorophyll
Chromium
Cinnamon
CLA
Cocoa
Cod Liver Oil
Coenzyme Q
Coffee
Comfrey
Conj. Linoleic Acid
Colostrum
Colloidal Silver
Cordyceps
Corn
Cranberry
Creatine
Curcumin
Damiana
Dandelion
Danggui_Buxue
Devil's Claw
DHEA
Dill
Dong Quai
EGCG
Echinacea
Eleuthero
Ellagic Acid
Eucalyptus G.
Eve. Primrose Oil
Falcarinol
Fennel
Fenugreek
Feverfew
Folate
Fish Oil
Flaxseed Meal
Flaxseed /Linseed
Garcinia C.
Garlic
Galangal
Ghrelin
Ginger
Ginseng
Ginseng/Ginkgo
Ginkgo Biloba
Glucosamine
Goldenseal
Gotu Kola
GRAPE SEED
EXTRACT
Green Coffee Bean
Green Tea
Growth Hormone
Stimulants
Goldenseal
Guar Gum
Guggul
Gymnema
Hawthorn
Hoodia
Hop
Horse Chestnut
Horsetail
Huperzine A
Hyaluronic acid
Isothiocyanates
Kava Kava
Kelp
L-arginine
Lavender
Lecithin
Lemon balm
Licorice
Lingonberry
Lutein
Lycopene
Maca
Maitake
Mango
Mangosteen
Marshmallow
Melatonin
Milk Thistle
Mistletoe
N-Acetylcysteine
Nattokinase
Nectarines
Octacosanol
Olive Oil
Omegic Fatty
Acids
Onion
Orange
Oregon Grape
Pantethine
Papaya
Passion Flower
PEANUT
Peach
Peony
Pepper
Peppermint
Persimmons
Phellinus linteus
Phosphatidyl
serine
Phyllanthus
Potato
Plum
Pomegranate
Probiotics
Policosanol /
Polycosanol
Propolis
Pumpkin
Pycnogenol
Pyruvate
Quercetin
Quince
Radish
Red Clover
Red Yeast Rice
Reishi / Lingzhi
Resveratrol
Rhodiola
Rhubarb
Rice Bran Oil
Rosemary
Royal Jelly
Rutin
S-adenosyl-L-
methionine
Saffron
Saw Palmetto
Schisandra
Selenium
Spinach
Spirulina
Squash
Stinging Nettle
St John Wort
Strawberry
Sweet Potatoes
Taxifolin
Tea Tree Oil
Turmeric [Curry]
Tyrosine
Shark Cartilage
Soy
Stevia
Valerian
Vitamin D
Vitex
Walnuts
Watermelon
Whey
Wild Yam
Witch Hazel
Wormwood
Xylitol
Yarrow
Yohimbe
Yucca
5-Hydroxytrpto
phan
Food Industry
Organic Label
HOME
Herb Side Effect
Blood Pressure
Lowering Herbs
Cholesterol
Lowering Herbs
Supplements for
Cadiovascular
Diseases
Coenzyme Q and
Creatine for
Parkinson's
disease?
| 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 |