Experts from the World Cancer Research Fund have said that canned vegetables, which do not contain starch, may cause cancer, the Daily Express writes.
It is well known that food is canned in order to preserve its nutritional and gustatory qualities, while slowing the process of spoilage. Acid and salt are used for this purpose. But the fact is that a large amount of salt changes the viscosity of the mucus that protects the walls of the stomach, and the production of compounds with nitroso group increases. Consuming too much salt damages cells, which can lead to stomach cancer.
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Genetic and infectious factors, environmental factors, smoking, and dietary habits can also contribute to cancer.