The study used data from 440,000 people aged 30 to 79 who were followed for 10 years. Participants filled out questionnaires about their diet, including the amount of pickled vegetables.
The results showed that pickled vegetable consumption was not significantly associated with higher mortality from cardiovascular disease and cancer. The risk of hemorrhagic stroke (bleeding into the brain) and esophageal cancer was particularly increased.
Scientists suggest this may be due to the high salt content in pickled vegetables, which raises blood pressure and damages blood vessels.
Source: Ferra
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