Where Data Tells the Story
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Widespread growth of refrigeration have been repeatedly advocated as one of the reasons for the substantial decline in stomach cancer rates.
Refrigerators became common in the U.S. in 30’s - 40’s and in 40’s-60’s in Europe and Japan because of the WWII.
Using a refrigerator made fresh food always available, while curing or smoking have been largely replaced.
The high salt and nitrite content in cured food can have a carcinogenic effect. Heating the nitrite salts used in curing meat can produce nitrosamines. These substances have been shown to be carcinogenic in animal tests.
This is a bright example of an influence of everyday habits on our health.