[Studies on pickled vegetables and cause of esophageal cancer in Linxian. I. Experiments on carcinogenicity of pickled vegetables].
Pickled vegetables are a traditional daily food served in several parts of China where esophageal cancer is prevalent, and the mortality rate due to this cancer appears to be correlated with the time span of consumption and the amount consumed. For the present study epithelial hyperplasia and papillomas of the esophagus and forestomach were induced in mice and rats following administration of condensed juice from or extract of pickled vegetables from Linxian County, Henan Province. Only one case of forestomach carcinoma was observed in a rat subsequent to prolonged treatment with pickled extract, indicating that carcinogens in pickled vegetables alone are probably incapable of inducing carcinogenesis.
Li
M
M
Institute of Oncology, Beijing.
D000818:Animals; D002294:Carcinoma, Squamous Cell / Q000209:etiology / Q000473:pathology; D004938:Esophageal Neoplasms / Q000209:etiology* / Q000473:pathology; D004947:Esophagus / Q000473:pathology; D005260:Female; D005519:Food Preservation; D006965:Hyperplasia; D051379:Mice; D010212:Papilloma / Q000209:etiology / Q000473:pathology; D051381:Rats; D011919:Rats, Inbred Strains; D013270:Stomach / Q000473:pathology; D013274:Stomach Neoplasms / Q000209:etiology / Q000473:pathology; D014675:Vegetables