Salt-Preserved Foods

Salt-preserved foods, including pickled vegetables and salted fish, are popular in many cuisines. However, high salt intake has been associated with an increased risk of stomach and nasopharyngeal cancer. The preserving process of these foods can produce carcinogenic N-nitroso compounds.

Limiting the consumption of salt-preserved foods and opting for fresh or frozen alternatives can reduce this risk. Also, reducing overall salt intake and using herbs and spices for flavoring can be a healthier approach to seasoning your food.