The incidence of colorectal cancer ranks third in the world [1]. It may be linked to dietary habits, heightened stress levels, and the prevalence of Helicobacter pylori infection in some populations [2, 3]. For instance, China and South Korea often favor high-sodium foods, such as pickles and kimchi. Koreans consume more than twice the daily salt intake recommended by the World Health Organization [4], and a high-salt diet can result in a range of gastrointestinal diseases. Approximately half of the world’s population is infected with H. pylori, with over 55% of those in China [5]. The association between vegetable consumption, gastrointestinal tumors, and H. pylori demonstrates that increased intake of fiber-rich fresh fruits and vegetables correlates with a lower risk of gastrointestinal cancer [6].