Recently, the topic of "doctors say that ICUs (intensive care units) are expensive, don't come because of leftovers" has rushed to the hot search on the Internet, and it has also aroused people's vigilance about the cause of nitrate in overnight disc. The reporter learned from the emergency department of the First Affiliated Hospital of Xiamen University that in recent years, clinical cases of nitrite poisoning in our city are relatively rare, and there are no similar cases in this area in the hospital for the time being. However, the attending physician Xu Zhihong still wants to remind the public again: try not to eat overnight dishes and beware of nitrite poisoning.
The predecessor of nitrite is actually nitrate, and nitrate is an inorganic salt widely found in nature, which is contained in people's daily food and water sources. Especially vegetables, such as spinach, celery, potatoes, carrots, beans, etc., are higher in content. Under the action of reducing bacteria, nitrate can be reduced to nitrite;Nitrate is also converted to nitrite during high-temperature cooking or long-term exposure to aerobic conditions. Therefore, overnight dishes are dangerous.
Attention should be paid to in daily life:
1. The nitrate content in long-term vegetables, especially green leafy vegetables, is the highest, and about 90% of nitrate comes from vegetables. The nitrite content of fresh vegetables is very low, and if you buy green leafy vegetables and do not eat them immediately, but leave them for two or three days before eating, the nitrite content in them is likely to rise.
2. Many bacteria in the overnight dish can convert the nitrate in the dish into nitrite. When the vegetables are eaten, they have been repeatedly churned by several pairs of chopsticks, and the bacteria have been fully contacted. Even if you put leftovers in the refrigerator after eating, bacteria will grow slowly. The longer it takes, the more nitrite is produced.
3. The nitrite content of pickled vegetables is highest in the first week or two, and the content decreases after 20-30 days. According to experts, patients with acute poisoning by eating pickles generally eat vegetables that have been pickled for a short time.
4. After a few days of cold vegetables, although they still look fresh and crispy, after a day or two, the nitrite content in them is more than that of leftovers.
How to prevent nitrite poisoning?Xu Zhihong said that it is necessary to buy salt sold through formal channels, not to buy private salt, and not to use "salt" substances from unknown sources. In daily life, it is necessary to prevent nitrite from being eaten as salt or sugar by mistake, and not to purchase, store and use nitrite. Eat less processed meat, brightly colored cooked meat. In order to prolong the shelf life of food and make meat products look better, some businesses will use more nitrite in violation of regulations, which will lead to excessive intake if eaten regularly. Do not eat pickles that have not been pickled for enough time. Nitrite will be produced during the pickling process of vegetables, which generally peaks in about 15 days, then declines, and is relatively safe to eat after 30 days. Eat less leftovers, if there are leftovers, they should be refrigerated as soon as possible and reheated well before eating. Eat fresh vegetables as soon as possible and do not leave them for a long time. Green leafy vegetables contain a certain amount of nitrate, which can be converted to nitrite under certain conditions if stored for too long. Therefore, try to eat fresh vegetables and do not store them for too long.
Xiamen ** reporter Chen Chun).