After years of reports that Korean national dish kimchi prevents regular consumers from contracting avian flu and SARS, a study has indicated that the spicy fermented cabbage dish may be linked to ‘the most common cancer among Koreans.”:

The researchers, all South Korean, report that kimchi and other spicy and fermented foods could be linked to the most common cancer among Koreans. Rates of gastric cancer among Koreans and Japanese are 10 times higher than in the United States.

“We found that if you were a very, very heavy eater of kimchi, you had a 50% higher risk of getting stomach cancer,” said Kim Heon of the department of preventive medicine at Chungbuk National University and one of the authors. “It is not that kimchi is not a healthy food — it is a healthy food, but in excessive quantities there are risk factors.”

Kim said he tried to publicize the study but a friend who is a science reporter, told him, “This will never be published in Korea.”

Other studies have suggested that the heavy concentration of salt in some kimchi and the fish sauce used for flavoring could be problematic, but they too have received comparatively little attention.

Even the most ardent proponents say that at times, kimchi might be too much of a good thing.

Nutritionist Park, who in addition to the Kimchi Research Institute heads the Korea Kimchi Assn. and the Korean Society for Cancer Prevention, said that traditionally, kimchi contained a great deal of salt, which could combine with red pepper to form a carcinogen.

As a regular kimchi consumer AsiaPundit is deeply concerned about this report. Moreover, given how much Korean men smoke, he is shocked that gastric cancer is the most common form of the disease.

(Via Japundit)

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