Which vegetables can cause cancer?

Canned vegetables, which do not contain starch, increase the risk of developing cancer, warn experts from the World Cancer Research Fund, writes Express.

Foods are preserved in such a way that they spoil more slowly, but at the same time, they retain their nutritional properties and taste. For preservation, salt and acid are added to the product.

But the problem is that the high salt content changes the viscosity of the mucus, which protects the walls of the stomach, as well as increases the production of compounds containing the nitroso group.

Excessive salt consumption can lead to primary cell damage, resulting in cancer, scientists warn.

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