Excessive intake, beware of fatty liver
Bacon is mostly cured with pork. According to different parts of the pig, the tenderloin with the least fat meat contains about 109 mg of cholesterol per 100 g of fat pork. High content of cholesterol will precipitate and accumulate in bile to form stones. In addition, animal fat is not easily absorbed by the human body, and excessive consumption of bacon will increase the risk of fatty liver. Bacon contains a lot of cholesterol, and eating more will lead to fatty liver and stones, so it is best not to eat more.
Eating too much is easy to get stomach cancer.
Many families do not buy bacon immediately, but usually store it for a period of time. In order to keep the fresh taste, a lot of salt was added in the processing and curing of bacon. These salts will be converted into nitrite and nitrite, and excessive intake will lead to the risk of gastric cancer. The reason why bacon can't be eaten more is because it will lead to gastrointestinal diseases, and it contains more nitrite, which is risky for stomach cancer.
Patients with hypertension should be careful in diet.
In addition, for patients with hypertensive heart disease, eating bacon is easy to raise blood pressure. High cholesterol can also lead to blood vessel blockage.