In addition to avoiding pickled vegetables, cured meats, spicy, and fried foods, soy paste is also classified as a food to avoid. The National Cancer Center of Japan, in investigating the relationship between salt consumption and stomach cancer, found that soy sauce and other pastes are particularly harmful to the stomach, especially those with a high concentration.
In response, Wu Aiwen, Deputy Chief Physician of the Gastrointestinal Surgery Department at Beijing Cancer Hospital, explained that among the known carcinogenic factors for stomach cancer, infection with Helicobacter pylori and excessive consumption of pickled and fried foods can induce cancerous changes. Soy paste falls under the category of pickled foods. During its pickling process, a large amount of nitrite is produced. When consumed by the human body, it is converted into the highly carcinogenic nitrosamine, which in turn disrupts the stomach's balance and triggers stomach cancer.
The production process of soy paste is also susceptible to bacterial contamination, which can allow Helicobacter pylori to take advantage and increase the risk of cancer. This is especially true for individuals with gastritis, as excessive consumption of soy paste can exacerbate stomach damage. Furthermore, soy paste is a high-sodium food, and common varieties like yellow bean paste and broad bean paste have even higher salt concentrations, posing a great danger to the stomach. Doctors advise to minimize or avoid eating soy paste and other similar foods in daily life, and instead eat more foods rich in dietary fiber, such as fruits and vegetables. If symptoms such as a persistent feeling of fullness in the upper abdomen, loss of appetite, or black stools occur for an extended period, one should seek medical attention promptly for a gastroscopy to screen for stomach cancer.