However, although nitrite itself does not cause cancer, nitrite reacts with protein decomposition products under acidic conditions, which easily produces nitrosamine carcinogens, and the pH value of the stomach is just suitable for the formation of nitrosamines. In the case of insufficient gastric acid, bacteria multiply in the stomach, reducing the original non-toxic nitrate in food to nitrite, which will increase the risk of gastric cancer. So nitrite has a certain effect on human body. Excessive intake may increase the risk of gastric cancer, but "increasing the risk" does not mean "definitely causing cancer". I hope I can help you.
Question 2: Is nitrite a carcinogen? Carcinogen is not nitrite, but nitrosamine. Nitrite enters the body, and some of it may be converted into nitrosamines in the stomach, but when nitrite and vitamin C are ingested together, nitrosamines will not be produced.
Question 3: What are the disadvantages of nitrite to the body? Nitrite is a common substance, which is widely used as color developer and preservative in food processing industry. It has three functions: first, it makes meat products appear beautiful bright red; Second, meat has a unique flavor; Third, it can inhibit the reproduction and toxin secretion of harmful botulinum.
Generally speaking, as long as the content is within a safe range, it will not cause harm to people. Eating 0.2-0.5 grams of nitrite at a time will cause mild poisoning, and eating 3 grams will cause severe poisoning. Poisoning leads to hypoxia in human tissues, and even leads to death in severe cases.
Nitroso compounds are rarely found in natural foods, but they are often hidden in some foods that have undergone special processing-pickling, waxing and fermentation. Such as pickles, bacon, salted fish, bacon, bacon, cheese, sauerkraut, soy sauce, vinegar, beer, etc. , may produce nitroso compounds. Long-term intake of nitrite can also lead to nitrite poisoning.
To reduce the harm of nitrite and nitroso compounds, experts suggest that on the one hand, we should reduce our intake, including eating more fresh vegetables and meat; Eat less or no pickled products and sauerkraut; Do not eat pickles with curing time within 24 hours; Pepper, pepper and other spices are packaged separately from salt; Don't drink the water left over from the steamer that has been boiled for a long time. On the other hand, it is necessary to block the transformation of nitrite into nitroso compounds. Such as preserving food at low temperature, reducing protein decomposition and nitrite generation; Eat more vegetables and fruits rich in vitamin C and vitamin E, as well as garlic, tea and vinegar.
Question 4: Does nitrite cause cancer and how long will it last? Nitrite is mainly decomposed by bacteria, which means that cured meat products, pickles and spoiled vegetables with high nitrate or nitrite content can be converted into nitrite. No.
Question 5: Can overnight meals produce nitrite and cause cancer? There has always been a saying in the health care industry that overnight dishes, especially overnight dishes, can't be eaten in summer, saying that overnight dishes have many bacteria and high nitrite content.
Is that really the case? If it exceeds the standard, how serious is it? How about braised pork and braised fish? Are they not up to standard, either?
Recently, the reporter came to the laboratory of the Department of Food Science and Nutrition, biosystems engineering College of Food Science, Zhejiang University, and determined the nitrite content in vegetables overnight. The reason why only nitrite content is measured is that heating overnight can kill bacteria in vegetables, but heating can't remove nitrite.
Stir-fry four dishes to see how big the problem is.
In order to measure the nitrite content of overnight dishes, the experimenter asked the chef of a well-known high-end chain restaurant in Hangzhou to cook four dishes: fried vegetables, fried eggs with leeks, braised pork and braised crucian carp.
Shi Rui, the chef of the restaurant, learned that we used it for nitrite experiment and specially selected the freshest ingredients. After the four dishes are finished, the master personally packages them and puts them into four fresh-keeping boxes.
Chef Shi said that if leftovers are left for a long time, nutrients will be lost and bacteria will easily breed. People with bad stomachs are prone to diarrhea, which usually happens a lot, so customers are generally advised to finish the packaged dishes within 2 hours. However, chef Shi said that it is not clear whether nitrite will exceed the standard if leftovers are left for a long time.
Nitrite in meat is higher than that in vegetables.
In order to let everyone have a more objective understanding of the change of nitrite content in leftovers, the experimenter deliberately divided the four dishes into four parts, put them into disposable degradable lunch boxes, wrapped them with plastic wrap, and labeled them for half an hour, six hours, 18 hours and 24 hours respectively. Then, put these samples into the laboratory refrigerator and refrigerate at 4℃, which is also the temperature set by ordinary household refrigerators.
The experimenter first grinds the vegetables into slurry, weighs 1g (note: g g) sample, puts it in a conical flask and dilutes it with distilled water. Let it stand in the dark for 15 minutes, and directly read the nitrite content with a fast detector. In order to ensure the accuracy of the test results, each sample is tested three times, and finally the average value is taken.
After cooking for half an hour, the test results of scrambled eggs and braised pork with leek showed that the nitrite content did not exceed the highest limit in China's "Limits of Pollutants in Food", that is, the vegetable was 4mg/kg and the meat was 3mg/kg (note: mg mg, kg kg). However, the nitrite content in braised pork is higher than that in fried eggs and vegetables with leeks. The experimenter said that meat dishes generally add more seasonings than vegetables, and the seasonings themselves contain nitrate, which is converted into nitrite by microorganisms, resulting in higher nitrite content in braised pork.
Nitrite in braised pork exceeded the standard first.
Six hours later, it's almost the time interval between lunch and dinner. It is common for many elderly people or families with two employees to eat cooked dishes at noon and at night on rest days.
The experimenter opened the refrigerator, took out the stir-fried dishes marked "6 hours", scrambled eggs with leeks, braised pork and braised crucian carp, then put them in the microwave oven and heated them with medium and low fire for 1 min. These dishes still look fresh after being taken out of the microwave oven.
The nitrite content of these dishes was determined by the experimenter. The results showed that after 6 hours, the nitrite content in the leftovers increased, the stir-fried vegetables increased by 16%, the scrambled eggs with leeks increased by 6%, and the braised pork increased by 70%. Among them, the nitrite content in braised pork reached 4.2558mg/kg, which exceeded the national standard of "3mg/kg meat" in Contaminants in Food.
The refrigerator has exceeded the standard 18 hours.
After 18 hours, the experimenter took out four plates marked "18 hours" from the refrigerator and put them in the microwave oven for heating and testing. The results showed that the nitrite content in stir-fried dishes increased significantly, by 44.3% compared with 6 hours, by 54% in braised crucian carp and by 47% in scrambled eggs with leeks, while the nitrite content in braised pork did not change much.
It can be seen from this experiment that the nitrite content of stir-fried dishes, braised pork and braised crucian carp exceeded the national standard after overnight dishes were put at noon the next day.
Don't keep dishes in the refrigerator for 24 hours.
Almost 24 hours after the four dishes were cooked, the experimenter took out the last batch of four dishes marked "24 hours" from the refrigerator and put them in the microwave oven for heating and testing.
The results showed that compared with 18 hours, the nitrite content of the four dishes continued to increase significantly, and all exceeded the standard. & gt
Question 6: It's hard to say how long it takes to eat a little nitrite at a time. Cancer is cumulative, not a single factor. Besides, since we know it's unhealthy, why eat a little at a time?
Question 7: How does nitrite cause cancer? Nitrite changes ferrous iron in hemoglobin into ferric iron.
Causing red blood cells to reduce their oxygen carrying capacity.
Then I was poisoned.
And then it's hard to recover
It can cause cancer.
Question 8: Can nitrite in food cause cancer? A small amount doesn't matter.
Nitrite, an inorganic compound. Mainly refers to sodium nitrite, which is white to yellowish powder or granular, slightly salty and easily soluble in water.
Nitrate and nitrite exist widely in human environment and are the most common nitrogen-containing compounds in nature. Nitrate in human body can be reduced to nitrite and precursors of N- nitroso compounds under the action of microorganisms.
Question 9: How long will long-term consumption of nitrite cause cancer? Suggest going to the hospital to check the serum. This kind of thing is no joke. Nitrite is not only carcinogenic, but also completely fatal. The carcinogenic efficiency is relatively high.
Question 10: Does nitrite itself cause cancer? Carcinogens are produced only by reaction. Does nitrite itself cause cancer? Only the reaction produces carcinogens.
Nitrite itself does not cause cancer, but nitrite reacts with protein decomposition products under acidic conditions to generate nitrosamine carcinogens, and the pH value of the stomach is just suitable for the generation of nitrosamines. So nitrite has no direct carcinogenic effect on human body, but indirect carcinogenic effect is also harmful to human body, isn't it?