Does eating pickled cucumbers and tomatoes cause cancer?

Many sources claim that eating pickled cucumbers and pickled eggplants produces toxins that cause cancer. Is this true? (Quynh, 34 years old, Hanoi )

Reply:

Pickled cucumbers and tomatoes have gained notoriety for causing cancer and affecting health, mainly due to many people consuming them incorrectly or using improper pickling methods. In principle, the pickling process transforms nitrates (a residue in vegetables and fruits due to urea fertilization or absorption from soil with high nitrate levels) into nitrites. In the first 2-3 days after pickling, the nitrite content increases, then gradually decreases and disappears completely when the pickles turn sour and yellow. Nitrites in the body react with amino acids to form nitrosamine compounds, which pose a risk of cancer. Therefore, for good health, you should not eat freshly pickled cucumbers.

Furthermore, many sources claim that quick-pickled eggplant still contains solanine, a carcinogen. In reality, solanine is soluble in salt, so the quick-pickling process removes this substance. Even when eaten raw, the solanine content is very low and negligible; therefore, the dish is neither toxic nor carcinogenic. However, pickled vegetables like cabbage and eggplant are easily contaminated with pesticides during cultivation, and consumers may experience poisoning; caution is advised.

In fact, for thousands of years, Asian countries have used various types of cabbage and eggplant to make pickles, becoming a culinary tradition in many nations. Pickled cabbage and eggplant are popular side dishes that complement rice, prepared by creating a salt environment for fermentation by microorganisms. Through the fermentation process, harmful microorganisms are inhibited, helping to preserve the vegetables for longer.

When pickling vegetables, the nutritional components are altered, creating a more delicious and appealing flavor, while minimizing indigestible or harmful nutrients such as solanine (found in green eggplant). At the same time, pickled vegetables also contain beneficial microorganisms for the digestive system. If consumed and pickled correctly, they do not negatively impact health.

Note that pickled vegetables like cabbage and eggplant are often heavily salted, making them unsuitable for people with high blood pressure or kidney disease. Furthermore, healthy individuals only consume about 5 mg of salt per day, so the optimal amount of pickled vegetables is only 50-100g per day. The pickling process should be done using earthenware or porcelain containers; plastic containers should be avoided.

Assoc. Prof. Dr. Nguyen Duy Thinh
Institute of Biotechnology and Food, Hanoi University of Science and Technology

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