Long term consumption of large amounts of pickled meat and fish will increase the prevalence of cancer. Nowadays, pickled meat, pickled fish and other pickled foods are very common foods on the table, and the discussion on pickled food will increase the risk of cancer has never stopped in recent years. In particular, the list of salted foods in the list of 120 easy to kill lists listed by who is also confirmed that salted meat and pickled fish will increase the incidence rate of cancer.
Although cancer is now a high incidence rate and very difficult to treat, the pathogenesis of cancer is still not clear. However, according to the related research, the induction of cancer is closely related to some carcinogenic factors in life.
For example, pickled meat, pickled fish and other pickled foods contain a lot of nitrite. Long term consumption is easy to increase the risk of cancer such as gastric cancer and esophageal cancer. Here, we also summarize the three hazards of long-term consumption of pickled meat, pickled fish and other pickled foods.
Hazard 1: amine nitrite
Chemical reactions will occur during the production of pickled food. In particular, some substances will be nitrosylated to synthesize nitrite substances, which will cause hypoxia of body tissues, and then lead to functional decline. Especially in the case of excessive intake, it will also cause symptoms such as nausea, vomiting and coma.
It should be noted that under certain circumstances, nitrite will further generate primary carcinogen nitrite amine, which will damage the surface mucosa of organs and have carcinogenic effect. Long term consumption of pickled food will increase the risk of cancer.
Hazard 2: high salt
In the process of making pickled food, a large amount of salt often needs to be put in, which will eventually lead to the excessive sodium salt content of pickled food. Long term consumption will increase the burden on the kidney and the risk of hypertension, and damage blood vessels and cause atherosclerosis and increase the risk of cardiovascular disease.
Hazard 3: high heat
Pickled meat, pickled fish and other pickled foods actually have the problem of excessive fat and oil. Long term consumption is easy to cause fat accumulation in the body, which is easy to cause obesity, and will also increase the risk of three high diseases.
In the past, the older generation often ate pickles. Why didn’t they do anything?
We know that pickled food has a long history. Our ancestors had the habit of eating pickled vegetables with white porridge. Now some people still like it.
Although there has been a saying that “pickled food causes cancer” on the Internet, some people refute this: the older generation used to eat it often. Why are they still healthy and have no cancer problem at all.
In fact, in the past, the living conditions were difficult. Many families would make food into pickled food, not only because high salt food was easy to send rice, but also because high salt food was easy to preserve. Why did people eat pickled food without any problem at that time?
In fact, it’s very simple. First of all, in the past, people often had to take part in a lot of physical labor, and their metabolic level was significantly higher than that of modern people. Therefore, toxic and harmful substances in the body can also be easily discharged from the body through sweat.
Secondly, in the past, people’s diet and structure were relatively single, and they did not eat as much fish and meat as modern people, so even if they ate pickled food every day, they would not be as prone to excessive sodium salt as modern people. This is the reason why the older generation used to eat pickled vegetables without any problems.
How to eat pickles to reduce the risk of cancer?
Pickled food is a way to preserve vegetables and meat through high concentration salt solution and lactic acid bacteria fermentation. Pickled food itself does not cause cancer.
However, these ingredients will absorb a large amount of nitrogen in the pickling process, and the nitrate nitrogen in them is easy to be reduced to nitrite, which is the driving force behind the cancer of pickles. Pickles taste really delicious. Sometimes when a plate of pickled meat or pickled fish is placed on the table, white rice will hold two more bowls. People who love this bite are very distressed. Since pickled food Carcinogen, can’t I eat it in the future? No! In fact, eating pickled food correctly can reduce the risk of cancer!
Choose the right maturity for pickles
In fact, the content of nitrite is not invariable during the curing process. In fact, there will be an obvious time change in the content of nitrite. After scientific measurement, it is found that the content of nitrite in pickled vegetables is the lowest from day 1 to 2 and after day 20, while the content of nitrite is the highest from day 3 to 8, and begins to decline on day 9 until day 20 Nitrite basically disappeared. It can be said that it can be safely eaten after the 21st day of pickling.
Therefore, the fresher the pickle is, the better. Sometimes, the reasonable selection according to the maturity of the pickle can avoid the maximum value of nitrite, and the corresponding cancer risk will be reduced. In addition, when choosing pickled vegetables, we should pay attention to the high nitrogen content of stem and leaf vegetables, so the more nitrite will be produced when pickled, so it is recommended to pickle vegetables When cooking, you can choose root vegetables, such as radish, ginger and garlic.
Pickles should be eaten in moderation
In fact, pickled foods not only have the risk of cancer, but also the problem of high salt should be paid more attention. A long-term high salt diet will damage the kidney and increase the risk of hypertension, and we will get salt from other foods every day, which requires us to pay attention to “quantity” when eating pickled foods to avoid exceeding the comprehensive daily salt intake.
In addition, when pickling food at ordinary times, you might as well choose pure acetic acid or lactic acid bacteria, which can improve the acidity but will not increase the salinity. Before eating pickled food, it is recommended to wash it with clean water first to reduce the salinity and reduce the nitrite content dissolved in water. In this way, you can eat more at ease.
In fact, it’s not a big problem to eat pickled food occasionally every day, and pay attention to the maturity and control amount. However, there are still four categories of people in life who are still not suitable for eating pickled food.
1,Patients with hypertension, renal insufficiency and cardiovascular and cerebrovascular diseases should not eat pickled food, because this high salt food will affect the recovery of the disease.
2,Patients with gastrointestinal malignancies such as colorectal cancer, liver cancer, gastric cancer and esophageal cancer had better not eat pickled food.
3,Patients with digestive system diseases such as gastric ulcer and gastroenteritis should not eat pickled food, because pickled food is easy to stimulate gastric acid secretion, which will increase the burden on the stomach.
4,It is not recommended that the elderly, pregnant women and children eat too much pickled food, because pickled food will increase the burden on intestines, stomach and kidneys and affect the absorption of nutrition.
The unique taste of pickled food makes many people salivate, but it is also an indisputable fact that excessive intake of pickled food will affect their health. In particular, long-term consumption of pickled food will also have the risk of disease and cancer. Pickled food can be eaten occasionally in daily life, but do not eat too much.