Several factors contribute to the potential cancer risk associated with pickled foods. These include:
Fermentation By-products: Some by-products of fermentation, like N-nitroso compounds, are known carcinogens. Salt Content: High salt content in pickled foods can damage the stomach lining and increase susceptibility to carcinogens. Contaminants: Improper pickling practices can lead to the growth of harmful microorganisms and the production of mycotoxins.
