Refrigerator Against Stomach Cancer

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.