Canned vegetables that do not contain starch increase the risk of cancer. This conclusion was reached by researchers from the World Cancer Research Fund.
To preserve canned foods, a lot of salt and acid are added to them.
The high salt content changes the viscosity of the mucus that protects the walls of the stomach, and also enhances the production of compounds with nitrous groups.
As a result, this leads to initial cell damage, and then to oncological problems.
He also advised the pharmacist Hussein Abdo to stop eating salted fish because it causes cancer, he said. Salting fish for canning creates by-products that increase the risk of cancer.
An atypical sign of stomach cancer can be feeling full quickly during meals. Doctors warn that people with GERD often may not notice these and other symptoms, such as heartburn, nausea, indigestion, and abdominal pain, as well as a feeling of “a lump in the stomach” and pain when swallowing.
At the same time, all these signs may indicate the development of oncology.
