Scientists from the World Cancer Studies Foundation reported that canned vegetables that do not contain starch increase the risk of developing oncological diseases. Reports about it Express.
It is noted that the products are subjected to conservation in order to slowly deteriorate, while maintaining their nutritional properties and taste. To do this, the products are added salt and acid.
Researchers reported that the high salt content changes the viscosity of the mucus, which protects the walls of the stomach, and also enhances the production of compounds containing the nitrosogroup. Excessive use of salt can lead to primary damage to cells, and as a result – to cancer.
Earlier, the main profilactologist of the URFO, the doctor of medical sciences Sergey Tokarev called the implicit sign of blood cancer. According to Tokareva, the marker of the presence of cancer in the absence of ARVI, infections and other inflammatory processes can be a high level of ESP (erythrocyte sedimentation speed).