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The Sultan of Seoul
Joined: 17 Apr 2012
Location: right... behind.. YOU
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 Posted: Tue May 08, 2012 11:32 pm Post subject: |
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See PDF written by Korean scientists explaining how fermenting kimchi and soybeans increases nitrates and sodium and the carcinogenesis of the stomach and gastric cancer risk. These are essentially 'poccessed foods' in that sense.
� Reply #23 on: Today in this thread -
http://waygook.org/index.php/topic,36362.20/topicseen.html
Woulda posted the pdf here, but have no idea how to. |
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UknowsI
Joined: 16 Apr 2009
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| Posted: Wed May 09, 2012 12:28 am Post subject: |
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As many other posters have mentioned, I would have guessed that a lot of the increase comes from people not affording and consuming more meat and alcohol.
| markhan wrote: |
| I frequently told my Korean wife that I take issue with Korean mass media blaming "western food (서양식 음식)" for increasing obesity, cancer, and others and it should be substituted with "fast food". |
I agree completely. The western food here is often things I had never even tried before I came to Korea. Coming from Scandinavia, deep fried food was not in my diet at all, and 95% of the products in the bakery here would not be considered food, as everything would be categorised as buns, cakes or cookies. I think it's just much easier to adopt the worst parts of western cuisine than to actually start eating our real food. Oatmeal, herring and crisp bread is not as palatable as sugar and fat the first time you taste it. |
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The Sultan of Seoul
Joined: 17 Apr 2012
Location: right... behind.. YOU
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| Posted: Wed May 09, 2012 12:34 am Post subject: |
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| UknowsI wrote: |
As many other posters have mentioned, I would have guessed that a lot of the increase comes from people not affording and consuming more meat and alcohol.
| markhan wrote: |
| I frequently told my Korean wife that I take issue with Korean mass media blaming "western food (서양식 음식)" for increasing obesity, cancer, and others and it should be substituted with "fast food". |
I agree completely. The western food here is often things I had never even tried before I came to Korea. Coming from Scandinavia, deep fried food was not in my diet at all, and 95% of the products in the bakery here would not be considered food, as everything would be categorised as buns, cakes or cookies. I think it's just much easier to adopt the worst parts of western cuisine than to actually start eating our real food. Oatmeal, herring and crisp bread is not as palatable as sugar and fat the first time you taste it. |
Read the pdf / links - realise it's kimchi / dwaengjjang etc causing KOREANS gastro-cancers rather than, meat and fast food, cheers.
Not saying too much meat or processed fast food isn't harmful in excess. Rather that these traditional methods of food preservation (pickling and fermenting) and cooking + a higher genetic risk factor is what WORLDWIDE - including KOREAN - cancer specialists are saying are the MAJOR causes for high gastro-cancer prevalency in Korea and Japan - much higher than in the west in fact, whom are eating all those nasty hot dogs and pizzas!
Don't know why scientific data should be ignored.  |
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fosterman
Joined: 16 Nov 2011
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| Posted: Wed May 09, 2012 3:28 am Post subject: |
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| so you are saying Salt is the leading cause of Cancer? |
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The Sultan of Seoul
Joined: 17 Apr 2012
Location: right... behind.. YOU
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| Posted: Wed May 09, 2012 5:45 am Post subject: |
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| fosterman wrote: |
| so you are saying Salt is the leading cause of Cancer? |
1. No.
2. And you clearly have not btohered to read the document or have and are trying to ignore it in a poor effort at 'Defending Korean pride at all cost, even though it's obvious to everyone.'
3.
| Quote: |
CONCLUSION: Kimchi, soybean pastes, and the CYP1A1
Ile/Val or Val/Val are risk factors, and nonfermented
seafood and alliums are protective factors against gastric
cancer in Koreans. Salt or some chemicals contained in
kimchi and soybean pastes, which are increased by
fermentation, would play important roles in the
carcinogenesis of stomach cancer. Polymorphisms of the
CYP1A1, CYP2E1, GSTM1, GSTT1, and ALDH2 genes could
modify the effects of some environmental factors on the
risk of gastric cancer. |
4.
| Quote: |
RESULTS: A decreased risk of gastric cancer was noted
among people with high consumption of nonfermented
alliums and nonfermented seafood. On the other hand,
consumption of kimchi, and soybean pastes was associated
with increased risk of gastric cancer. Individuals with the
CYP1A1 Ile/Val or Val/Val genotype showed a significantly
increased risk for gastric cancer. Increased intake of kimchi
or soybean pastes was a significant risk factor for the
CYP1A1 Ile/Ile, the CYP2E1 c1/c1, the GSTM1 non-null,
the GSTT1 non-null, or the ALDH2 *1/*1 genotype. In
addition, eating soybean pastes was associated with the
increased risk of gastric cancer in individuals with the
GSTM1 null type. Nonfermented alliums were significant
in individuals with the CYP1A1 Ile/Ile, the CYP2E1 c1/c2 |
5.
| Quote: |
Stomach cancer is the most common cancer in Koreans[1],
and the second leading site of cancer occurrence worldwide[2].
Environmental factors including dietary habits are important
in its development[3,4]. Salted, smoked, pickled, and preserved
foods rich in salt, nitrite, and preformed N-nitroso compounds
have been reported to be associated with an increased risk of gastric cancer. |
6.
| Quote: |
Many epidemiological studies have reported a
relationship between a high salt diet and gastric cancer[40-45].
Koreans have one of the highest rates of 24-h urinary
sodium excretion in the world[45], and one of the highest
rates of mortality from gastric cancer. It should be noted
that kimchi and soybean pastes, which were significant risk
factors of gastric cancer in this study, also have very high
salt contents. |
7. Many of the scientists conducting the study from which the above quotes are from are proffessors at top ranking Korean universities.
I linked to a site where you can download the study at the 23rd post in the thread. |
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12ax7
Joined: 07 Nov 2009
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| Posted: Wed May 09, 2012 6:34 am Post subject: |
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I read almost a decade ago that Japanese scientists had identified a link between stomach cancer and pickled/salty, but they suggested that other chemicals in the food might also be contributing.
http://news.bbc.co.uk/2/hi/health/3370141.stm
So, it is very interesting to learn that those other chemicals have been identified.
PS. I've also read a while ago that the link between salt and stomach cancer has been suspected for a long time because stomach cancer was more common before refrigeration replaced salt as the method of preserving meat and fish.
Last edited by 12ax7 on Fri May 11, 2012 7:13 am; edited 1 time in total |
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The Sultan of Seoul
Joined: 17 Apr 2012
Location: right... behind.. YOU
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| Posted: Wed May 09, 2012 8:07 am Post subject: |
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| 12ax7 - I tell you what, that reading has made me decide to mostly eat noodles and vegetables this summer with any meat being in smaller ammounts than I usually eat, the noodles not being fermented or too spicy and any fish or rice dishes, not too salty. Problem is I moved to China.... Will see what I can do though. |
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