Mutagenic, transforming and promoting effect of pickled vegetables from Linxian county, China

Abstract

A recent epidemiological survey in China showed that there is a regional distribution of esophageal cancer and a correlation between mortality for this cancer and environmental factors, especially the consumption of pickled vegetables. A series of experimental studies with pickled vegetable extract were done using different in vitro biological systems. The results showed that pickled vegetable extract induced 6-thioguanine-resistant mutants in V79 cells and increased sister chromatid exchanges in the same cells and in Syrian hamster embryo cells. Pickled vegetables extract induced transformed foci in Syrian hamster embryo cells and in 3-methylcholanthrene initiated C3H/10T1/2 cells. The mutagenic, transforming and promoting activities of pickled vegetable extract seen in vitro conform with in vivo results and provide evidence for the presence of a mutagen and/or a carcinogen in pickled vegetable extract. A possible role of pickled vegetables consumption in the etiology of esophageal cancer is discussed.

Salt Processed Food and Gastric Cancer in a Chinese Population

“…We found that the processed vegetables were positively associated with gastric cancer, even after considering other potential confounders. In addition to high salt in the processed vegetables, it was reported that heavy contamination with fungi might exist as well during reparation and preservation, particularly during preparing preserved vegetable (Cheng et al, 1980). Although some common fungi can reduce nitrate to nitrite, they also increase amines content of pickled vegetables (Li et al, 1986).…”

“…This can facilitate the endogenous formation of N-nitroso compounds, which have been proven to be strong carcinogenic to several sites of cancer (Scanlan, 1983). Extracts of pickled vegetables from one of the high risk areas in China have shown mutagenic and transforming potency in vitro (Cheng et al, 1980). Furthermore, a synergistic interaction between moldy food and N-nitroso compounds has been reported (Cheng et al, 1980).…”

“…Extracts of pickled vegetables from one of the high risk areas in China have shown mutagenic and transforming potency in vitro (Cheng et al, 1980). Furthermore, a synergistic interaction between moldy food and N-nitroso compounds has been reported (Cheng et al, 1980). In fact, most previous studies have reported significant associations between salted vegetable intake and gastric cancer (Lee et al, 1995;Wang et al, 1999;Kim et al, 2010).…”

Pickled Food and Risk of Gastric Cancer—a Systematic Review and Meta-analysis of English and Chinese Literature

“…The traditional way of preparing pickled vegetables, packing moist vegetables in a jar for a few weeks or months, allows fermentation and growth of fungi and yeasts (5,7) and can potentially yield carcinogenic compounds such as N-nitroso compounds and mycotoxins (5,8,9). Indeed, a number of experimental and in vitro studies have shown mutagenicity and carcinogenicity of pickled vegetables (5,10,11).…”

Pickled vegetables and the risk of oesophageal cancer: a meta-analysis

“…Mutagenicity and carcinogenicity of pickled vegetables have been shown in some experimental and in vitro studies (Cheng et al, 1980;Yang, 1980;Lu et al, 1981).…”