The British Journal of Cancer released an online 2009 meta-analysis of research on white pickle vegetable as increasing the risks of esophageal cancer. The report,Website:http://www.wfkyginger.com, citing limited data in a statistical meta analysis, indicates a potential two-fold increased risk of oesophageal cancer associated with Asian pickled vegetable consumption. Results from the research are described as having "high heterogeneity" and the study said that further well-designed prospective studies were warranted.Some common fungi can facilitate the formation of N-nitroso compounds, which are strong oesophageal carcinogens in several animal models.[12] Roussin red methyl ester,[13]a non-alkylating nitroso compound with tumour-promoting effect in vitro, was identified in pickles from Linxian in much higher concentrations than in samples from low-incidence areas. Fumonisin mycotoxins have been shown to cause liver and kidney tumours in rodents.
