The Health Implications of Jeotgal, a Beloved Korean Cuisine
Creatrip Team
a year ago
Jeotgal, a popular Korean side dish made from fermented seafood, is beloved and often gifted during holidays. However, the WHO has classified it as a Group 1 carcinogen, similar to substances like asbestos, due to nitrosamines formed when nitrites meet proteins in the dish. While nitrites themselves are not directly cancerous, overconsumption may lead to liver and kidney damage. Uncooked jeotgal can also contain bacteria and viruses. WHO suggests limiting salt intake to 5g per day, but Koreans consume approximately 13g. To enjoy jeotgal healthily, choose products low in additives, combine with vegetables, and be mindful of overall sodium intake.
