What harm does eating too much lunch meat do to health?

A small amount of chemicals such as sodium nitrate and sodium nitrite should be added to the luncheon meat during curing. Most of these drugs have strong antiseptic effect, which makes meat products not easy to rot and deteriorate. In addition, sodium nitrite will be reduced to nitrous acid under acidic conditions, which will react with heme and myoglobin of fresh meat, making the meat become beautiful rose red.

Sodium nitrate and sodium nitrite are harmful chemicals to human body, which make low-iron hemoglobin in blood oxidized to methemoglobin, lose oxygen transmission ability, and cause tissue hypoxia damage. Especially in the case of gastrointestinal dysfunction and excessive proliferation of nitrate-reducing bacteria in the intestine, excessive consumption of lunch meat or lunch meat with sodium nitrite residue exceeding 0. 1% can cause symptoms of nitrite poisoning, such as headache, drowsiness, vomiting, abdominal pain, fever and shortness of breath. Therefore, lunch meat should be eaten less.