Vegetables Listed as High Cancer Risk by WHO
According to the World Health Organization (WHO), there are certain vegetables that pose a higher risk of cancer due to the substances they can produce when not properly stored or prepared. In this article, we’ll explore which common household vegetables are flagged and why.

What Are Overnight Cruciferous Vegetables?
Many families have the habit of storing leftover foods to save time. However, the US Centers for Disease Control and Prevention (CDC) warns that cruciferous vegetables, such as bok choy and spinach, though packed with healthy nutrients, can become harmful when left overnight. The nitrates in these vegetables, when reheated, can transform into nitrosamines, which are potent carcinogens.
Spinach is particularly culpable when left overnight. It is high in both nitrates and iron. Reheating can lead to oxidation of iron, creating harmful free radicals. These radicals can contribute to serious health conditions, including cancer and infertility.
The Risk with Pickled Cucumbers
Pickled foods like cucumbers have been linked to a higher incidence of stomach and nasopharyngeal cancers. WHO research indicates that the frequent consumption of salty, fermented foods such as pickles can damage the stomach lining, increasing ulcer risks and providing an environment for the growth of cancer-causing bacteria.
Fresh Bamboo Shoots: Handle with Caution
Bamboo shoots, if not properly prepared, can contain high levels of cyanide, a dangerous toxin. Without sufficient boiling to expel these toxins, consumption can convert into cyanide acid (HCN) during digestion, a lethal compound if enough is ingested.
Beware of Sprouted Potatoes
While many stock up on potatoes, storing them for extended periods can lead to sprouting and the formation of solanine, a highly toxic compound. Solanine can increase liver strain, enhancing the risk of liver cancers by severely inhibiting the organ’s detoxifying capabilities.
The Truth About Rootless Bean Sprouts
Bean sprouts that appear plump and white may mislead consumers into believing they are of high quality. However, those without roots are typically grown using growth chemicals instead of soil-derived nutrients. These chemicals remain even after thorough washing and can, over time, damage liver cells, potentially leading to cancer.