OK, so we had this big news fit over how cured meats are bad because something something nitrosamines something colorectal cancer. As far as I am aware, the sa

OK, so we had this big news fit over how cured meats are bad because something something nitrosamines something colorectal cancer. As far as I am aware, the same compounds are present in e.g. vinegar-pickled cucumbers and can lead to esophageal cancers. That appears completely lacking from the discussion in this article, though perhaps the purely-bacterially-fermented vegetables result in different compounds. Does anyone have any recent information about the relative risks of the nitrosamines present in pickled vegetables vs e.g. bacon? If bacon is in the hazard category of "causes cancer", aren't also pickled vegetables?