Eating this kind of pickled onion during Tet holiday increases the risk of cancer multiple times.

Eating pickled onions can increase the risk of cancer in many people, which is a common mistake.


During Tet, pay attention to consuming pickled onions to ensure the health of yourself and your family! Pickled onions not only help you avoid feeling bloated but also benefit your digestive system during Tet.

However, not everyone is suitable for eating pickled onions, and consuming too much can have negative effects on health.

The harms of eating too much pickled onions

The consequences of eating too much pickled onions can be alarming:

Cancer risk: Pickled onions contain a lot of nitrites, which, when combined with protein, can produce nitrosamines, a cancer-causing substance.

Poisoning risk: Bacteria can convert nitrous acid to nitrites, causing poisoning if consumed in excess.

High blood pressure and stomach discomfort: Pickled onions contain a lot of salt, which can increase blood pressure and cause stomach pain.

Digestive disorders: Acidic pickled onions can increase gastric secretions, causing stomach pain and diarrhea.

Advice for pregnant women: The nitrite content in pickled onions can be harmful to the fetus.

Causes body odor: Eating too many pickled onions can make the body have an unpleasant odor and bad breath.

Therefore, during Tet and every day, we should consume pickled onions cautiously to avoid negative effects on health.

Who should not eat pickled onions?

People with stomach problems: Due to the acidic and sour taste of pickled onions, they can cause stomach ulcers and digestive disorders. People who have had stomach problems should avoid this dish to prevent recurrence or worsening of the condition.

People with kidney disease: The high salt content in pickled onions can increase blood pressure and cause body swelling, which is not good for the kidneys. People with kidney issues or weak kidneys should limit their consumption of pickled onions. One way to reduce salt is to remove several layers of the outer peel of the onion and soak the white part in water before consuming.

Cancer patients or those at risk of cancer: The nitrate content in pickled onions reacts with nitrogen-containing substances in other foods to form nitrosamines, a cancer-causing substance and conducive to the formation of tumors in the body. Therefore, people at risk of cancer or cancer patients should stay away from pickled onions to protect their health.

How to use pickled onions for health benefits

The most important thing to remember is that people with cardiovascular, kidney, liver, and stomach diseases should not consume sour pickled onions. The reason is that this dish contains a lot of salt and has a high level of digestive enzymes, which can cause serious complications.

In addition, you should buy fresh ingredients to make pickled onions at home, ensuring quality and food safety. Before pickling, thoroughly wash the ingredients and utensils used. Prioritize using ceramic, pottery, porcelain, glass, or dedicated stainless steel utensils for pickling, which is necessary.

When storing pickled onions, place the jar or container in a cool place away from sunlight to prevent spoilage. When eating pickled onions, remember to use clean chopsticks to pick them out, then rinse them briefly with boiled water to cool or diluted saltwater. Peel off the outer layer and only eat the white tender part inside.

In particular, avoid eating pickled onions when you see mold or black mold, as molds contain fungi that can cause serious health problems such as liver cancer, nerve damage, and heart damage.