2. During the processing of ham sausage, some sodium nitrite will be produced. This substance is a toxic component, which will harm healthy cells in the human body and lead to a high incidence of cancer. If this ingredient is absorbed excessively, it will not only increase the incidence of cancer, but also cause many adverse symptoms such as headache, nausea and vomiting.
3, ham sausage preservative content is high, should not eat more.
Extended data:
According to the national food safety standard "ham sausage" (GB/T 207 12-2006), ham sausage can be divided into four categories: starch-free, super-grade, excellent-grade and ordinary-grade, and its starch content is ≤ 1%, ≤6%, ≤8% and ≤1in turn.
Starch is an important means to increase the yield of ham sausage and adjust the taste of the product. However, too much starch will inevitably reduce the meat content in the product, resulting in a decrease in the elasticity of ham sausage and a "flat" taste, which will affect the intake of high-quality protein. Considering the supplement of high-quality protein and the high quality and good price of the products, it is suggested to pay attention to the quality grade in the product label when purchasing, and try to choose ham sausage with low starch content and high quality grade.
In the purchase and consumption of ham sausage, we should pay attention to careful selection, scientific and balanced consumption, and avoid buying and eating products with black, sticky and stale seals, as well as products with broken casings and rich grease. After purchase, it should be stored in a ventilated, cool and dry place and eaten as soon as possible within the shelf life. When eating, carefully observe whether there is any foreign body in the sausage, and stop eating immediately if there is any abnormality.
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