Kimchi and Cancer by Dr. Joseph C. Kim

I love eating kimchi. However, each year I have decreased my consumption to reduce my risk of developing cancer. Don't eat too much kimchi. Otherwise, you may regret it. Does kimchi cause cancer? I think that it could in certain people who have certain genetic risk factors. The problem today is that we don't know what those risk factors are. We don't know if we have those risk factors. All of that may change in the future. For now, we must consider the risk before we eat too much kimchi.

I'm Joseph C Kim and I eat kimchi. I'm also Korean and I hope that I don't get cancer from eating so much kimchi. I worry sometimes. What am I supposed to do? Stop eating kimchi?

Are you a Korean with cancer? Did kimchi cause your cancer? Perhaps someday we'll find a kimchi cancer registry. That's the kind of data we'll really need to show the connection between kimchi and cancer.

Gastric cancer is another name for stomach cancer. Koreans love to eat kimchi. Does kimchi cause stomach cancer? There are many different types of kimchi. Let’s look at these 3 types and see how they are linked to gastric cancer: Baiechu kimchi (prepared with salted Chinese cabbage and red pepper, etc.), Kkakduki (a kind of kimchi prepared with salted radish and red pepper, etc.), Dongchimi (a kind of kimchi prepared with radish and a large quantity of salt water) There was a research study that found: To assess gastric cancer (GC) risk in relation to dietary intake in Korea, a case-control study was performed. Trained dietitians interviewed 136 patients diagnosed with GC, and the same number of controls were selected by matching sex, age and hospital. A significant decrease in GC risk was observed with increased intake of Baiechu kimchi (prepared with salted Chinese cabbage and red pepper, etc.), Baiechu kimchi-stew, garlic, mushroom and soybean milk. On the contrary, a si...