How much do you know about nutrition and health
In exploring the complex relationship between traditional cuisine and health, bacon and sausages that have been frozen for too long have raised concerns about food safety and carcinogenic risks. Over time, these beloved foods can hide hidden risks.
In the modern world, food preservation technology allows us to enjoy a wide variety of flavors, whether it's a holiday celebration or a daily light meal, processed meat products such as bacon and sausages are popular for their unique flavor and convenience. However, as scientific research deepened, people began to realize that these delicacies could turn into health hazards if not stored properly or for too long.
You may have also heard the saying that bacon and sausages that have been frozen for a long time should not be eaten and are easy to cause cancer. Is this true? Why is there such a statement? What are the dangers of eating bacon and sausages? How can I enjoy these delicious foods safely?
Why do bacon and sausages that have been frozen for a long time cause cancer?
To answer this question, we first need to understand how air-dried meat products such as bacon and sausages are made, and what harmful substances are produced during their production and storage.
Bacon, sausages and other air-dried meat products are salted, smoked, and air-dried by adding salt, spices, nitrite and other methods to marinate, smoke, and dry the meat to achieve the purpose of preservative, flavor, and color. These processing methods, although can improve the edible value and taste of meat productsHowever, it can also produce some harmful substances, the most important of which are nitrosamine compounds.
Initially, research on the carcinogenicity of nitrosamine compounds began in the 60s of the 20th century. In 1962, two Japanese scientists, Kasai and Kunio Nagasaki, discovered that certain nitrosamine compounds could cause cancer in experimental animals. Since then, numerous laboratory studies and epidemiological studies have supported the association between nitrosamines and certain types of cancer, particularly gastrointestinal cancers such as esophageal and gastric cancers.
So, why do bacon and sausages that have been frozen for a long time increase the content of nitrosamine compounds? This is because freezing affects the stability of nitrite, causing it to break down into nitrite and nitrite ions. Nitrous acid is an extremely unstable substance that spontaneously decomposes into nitrogen oxides at low temperatures or reacts with amines at high temperatures to form nitrosamine compounds. Nitrite ions also react with amines under acidic conditions to form nitrosamine compounds. Therefore, bacon and sausages that have been frozen for a long time will have more nitrous acid and nitrite ions than fresh bacon and sausages, thus increasing the chance of reacting with amines and generating more nitrosamine compounds.
So, why do bacon and sausages that have been frozen for a long time cause cancer? In fact, there is no need to worry, because most of us make our own bacon and sausages, and the things we eat by ourselves will definitely not add coloring and nitrite, but we are ordering takeout or buyingBacon, sausagesThis kind of product needs to be paid attention to.
What are the other dangers of eating bacon and sausages?
In addition to the risk of cancer, there are other harms of eating bacon and sausages, mainly including the following:
High salt:Air-dried meat products such as bacon and sausages usually contain high salt contentThe salt content of bacon is about 3 per 100 grams5 grams, while the salt content per 100 grams of sausage is about 25 grams。These salts far exceed the recommended daily intake of the human body, and excessive salt intake will increaseBlood pressure, edema, kidneysburden and other problems, causing damage to the cardiovascular system and kidney system.
High fat:Air-dried meat products such as bacon and sausages also contain high fats, especially saturated fatty acids and trans fatty acidsThese fats increase blood cholesterol and triglycerides, which increases the risk of diseases such as atherosclerosis, coronary heart disease, and stroke.
High calorie:Bacon, sausages and other air-dried meat products, because they contain more fat and proteinThe calories per 100 grams of bacon are about 400 kcal, while the calories per 100 grams of sausage are about 300 kcal. These calories are much higher than the same weight of fresh meat, and excessive calorie intake can lead to obesity, diabetes, metabolic syndrome and other problems, affecting physical health.
To sum up, eating bacon and sausages not only has the risk of causing cancer, but also some other harms, and it is necessary to pay attention to controlling the intake and frequency.
How can I enjoy bacon and sausages safely?
Although there are certain risks associated with eating bacon and sausages, it does not mean that you can't eat them at all, as long as you pay attention to the following points, you can reduce the harm to a certain extent and enjoy these delicious foods safely:
At the time of purchase,Look at the labels such as the production date, expiration date, and ingredient list of bacon and sausagesChoose regular brands and channels to avoid buying expired, deteriorated, and adulterated products to prevent harm from harmful substances.
If you want to store it for a long time,It is best to consume it within a month, and do not freeze it for too long so as not to affect the quality and taste.
When eating, cut the bacon and sausage into thin slicesSoak in water for more than half an hour to remove salts and nitrites from the surface. Then, it is cooked at high temperatures such as frying, frying, and grilling to destroy the structure of nitrosamine compounds and reduce their toxicity. Finally, it should be eaten with foods rich in vitamins C and E, such as vegetables and fruits, to neutralize the oxidation of nitrosamine compounds, protect the DNA of cells, and reduce the possibility of cancer.
Conclusion
Air-dried meat products such as bacon and sausages are a delicacy in winter, but they are also risky foods, especially bacon and sausages that have been frozen for a long time. In order to protect the health of ourselves and our families, we should understand their harms, choose the right brands and channels, store and eat them properly, and consume them in moderation, so that we can enjoy these delicacies safely and not let the food become poison.