Do pickles really cause cancer? Does eating pickles cause cancer in the end?

Whether in the south or in the north, pickles are.

An indispensable delicacy in the diet, they linger on the table. Although many friends love this type of food, there are rumors that eating it causes cancer for a long time. However, is this statement true? This article will help you clear up your doubts.

Pickles are a type of food that has been pickled in some vegetables. These vegetables often include cucumbers, white radish, Chinese cabbage, and some wild vegetables. Because the raw materials are relatively cheap, the pickles are often more close to the people.

Pickles were originally made because in some regions, vegetables are scarce and difficult to preserve, so fresh vegetables can be preserved for a relatively long time after pickling, and can be replaced by pickles when fresh vegetables cannot be easily eaten. Although there is no shortage of fresh vegetables and ways to preserve them despite scientific advances, pickles are still loved by the public for their unique flavor.

There are three main ways to pickle pickles, the first is pickles obtained by fermentation of acetic acid bacteria, which has a relatively strong sour taste and is often called sauerkraut; The second pickling process is similar to the first and is biological fermentation. The bacteria used in this fermentation process are lactic acid bacteria, and their pickles have a fresh and sour taste, and the pickles they make are exactly what we call kimchi; We are all familiar with the third pickling method, which mainly uses salt for pickling, which is highly operable and is very popular in many places in China.

Carcinogens may indeed be present in pickles, but they should not be generalized. Many friends know that the carcinogen in pickles is actually nitrite, but not all pickles contain this substance. The first two methods mentioned above do not produce nitrite, although the third method does, but its content is only present in large quantities from the second to the tenth day of pickling.

In short, pickles that are used within two days of pickling or eaten half a month to a month later often contain nitrite content that does not affect the human body. If you are still unsure, you can boil the pickles in hot water or add lemon juice before use.

This article was scientifically checked by Ruan Guangfeng, director of the business department of Kexin Food and Nutrition Information Exchange Center.

Looking at the problem dialectically, eating some pickles scientifically is still helpful to the body.

This is a rumor that there may indeed be carcinogenic substances in pickles, but you can't generalize them all, many friends know that the carcinogen in pickles is actually nitrite, but not all pickles contain this substance

Does eating pickles cause cancer in the end?

Eating pickles does not cause cancer. Although pickles have nitrite, the amount we eat every day cannot reach the level of poisoning our health, unless we eat a large amount of it every day. In addition, in the process of pickling, although the nitrite content will be relatively high in a few days to ten days after pickling, after 20 to 30 days, the nitrite content will gradually decrease, and will reach a very safe level.

In other words, eating pickles that have been pickled for about a month is basically not harmful to the body, and the carcinogenicity is also minimal.

Dietary precautions for pickles

1.Eat freshly preserved foods

If you ingest preserved vegetables and meat, then it is easy to cause them to contain high nitrite, and after these substances enter the body, then through the action of gastric acid, it is easy to react with the biogenic amines in the stomach and intestines, and finally form nitrosamines, which have certain carcinogenicity.

2.Pay attention to the amount of pickles you eat

In daily life, the reason why we often hear that pickled food is not good for our health is mainly because it contains high sodium salt, and if you eat too much, it will lead to too much sodium salt entering the body. High concentrations of sodium can easily cause problems with diastolic blood pressure and systolic blood pressure in the blood vessels, which can easily lead to a greater risk of high blood pressure in the body in the long run. Therefore, when we eat pickles in our lives, we must try to eat as little as possible and not too much; Generally speaking, the amount of salt that our body can consume should not exceed about 6 grams per day, otherwise it is easy to cause unnecessary problems to the body in the long run.

3.Pay attention to the length of time the food is marinated

Pickled food is between a few days and ten days, and the amount of nitrite it contains is very high; Usually after half a month or a month, the amount of nitrite contained in the pickled food will continue to decrease; Usually, as long as the food is marinated for 20 days, the nitrite residue in it is already considered a safe level, and it can be eaten with peace of mind at this time. In addition, if we usually marinate food, in order to effectively reduce nitrite in pickled food, we may wish to put some vitamin C in it, which can effectively hinder the formation of nitrite; This reduces the nitrite content in preserved foods to a certain extent.

There is a view on the Internet that cooking will cause serious damage to people's bodies, and eating vegetables often will bring people the risk of cancer. Does cancer really put people at risk of cancer as the beliefs circulating on the Internet?

Do we want to eat the soup or not? Let's take a closer look at this article.

We want to explore the reasons why people suffer from cancer, if we analyze it fundamentally, people's fear is that there is a large amount of nitrite in the cabbage, and nitrite is a toxic substance in nature, and its toxicity is directly related to the content.

Before we understand nitrite, let's understand the essence of nitrite - nitrate. Nitrate is found in a variety of environments, such as inorganics, fruits, vegetables, trees, flowers and plants, and is fundamentally based on nitrogen-containing compounds and nitrogen fertilizers.

So, what is the connection between nitrite and nitrate? Nitrite is obtained by the decomposition and reduction of nitrate in a high-temperature environment and an aerobic environment, and nitrite is also produced after being pickled in a high-temperature cooking environment and an aerobic environment in the process of making.

As the vegetables are pickled for longer and longer, the nitrate will have more reducing reactions with the bacteria, and over time, the nitrite content in the vegetables will gradually increase. Nitrite, on the other hand, is not intrinsically capable of causing cancer in people, but it is only highly toxic.

The World Health Organization has published a data that the human body will have an acute toxic reaction when the intake of nitrite reaches grams, and in severe cases, there will be hemoglobin reactions, accompanied by nerve disorders, such as dizziness, headache, migraine, stroke, nausea, diarrhea, and general fatigue.

If these symptoms are not saved, people can also fall into coma and severe coma due to shock, and eventually die.

Hearing this, you must be wondering, since nitrite will bring greater harm to people's bodies, is there an obvious connection between cooking and causing people to develop cancer?

In fact, whether or not it can cause cancer is not as exaggerated as it is spread on the Internet. The amount of nitrite we consume every day is simply not to the point where it is harmful to human health, unless you eat a lot of food at every meal.

Although there is a phenomenon of producing more nitrite in the process of making the cabbage, the nitrite content will drop significantly after one month of cooking, and it can reach a relatively safe level.

That is to say, as long as the environment in which the vegetables you eat are clean and hygienic, and the hygiene of the food is met, it will not cause great harm to the human body, and the carcinogenic effect is minimal.

Pickles themselves are not carcinogenic and can still be eaten, but they cannot be eaten for a long time, and long-term consumption will cause a burden on the stomach.

Eating too much pickles will bring certain risks to people's health, it is not recommended to eat them often for a long time, and nitrite will be produced in pickled foods, nitrite and protein degradation will produce carcinogens.

Or if you eat pickles a lot in your life, you will get cancer, and the consequences are very serious, which will directly affect your health. Especially pickled foods, they should be in moderation.

Hazards of pickles

The breakfast mode of office workers is generally fried dough sticks, pickles and soy milk, which are the three must-have breakfasts that are inseparable. Although pickles are delicious, they are very harmful to the body if they are eaten regularly, so let's take a closer look at the dangers of pickles.

First of all, because the processing technology of pickles is relatively special and the salt content is particularly high, eating too much will lead to too much sodium in the body, especially for patients with high blood pressure.

Secondly, there is a lot of nitrite in pickles, and there is no way for the human body to absorb it directly after using it. After a long time, this substance can also play a role in curing cancer, so in order to protect your health, although pickles are delicious, you must use them appropriately, and never eat too much, otherwise it will cause irreparable damage to your body.

Finally, to be honest, there are very few nutrients in pickles, almost hail or hail to call it a kind of junk food, after using too much, it will also lead to the loss of trace elements in your body, and sepsis may occur in severe cases.

The above is to explain to you the dangers of pickles, I hope that users can care about their bodies and do not use pickles as much as possible. Eat more fresh vegetables and fruits, so that you can ensure your health and will not be affected by diseases.

Pickles contain a large amount of dimethyl nitrite, which will become a carcinogen of dimethylnitrosamine after being absorbed and digested by the body. Eating it will increase the chances of various cancers in the human body, which will seriously damage human health. Pickles are high in salt, and eating too many pickles can lead to water and sodium retention and increased blood pressure.

Hypertension is the underlying disease of cardiovascular disease, and if you eat pickled vegetables for a long time, it may induce diseases such as hypertension. Pickles contain a lot of salt, so eating them can cause high osmotic pressure in the body, affecting the normal circulation of body fluids and also affecting the normal circulation of blood.

It brings great harm to the body. Eating pickles for a long time will cause sodium and water retention in the body, thereby increasing the chance of heart disease. In addition, pickles contain nitrosamines, carcinogens, which can easily induce cancer when consumed for a long time.

Pickled foods contain more nitrate and nitrite, and pickled foods contain more oxalic acid and calcium, which are not easy to absorb in the intestine due to high acidity, and too much pickled food can easily lead to stomach cancer.

Not only do pickled foods lose their nutrients, but they also have most of the carcinogens. Eating too much can lead to cardiovascular disease, and symptoms of nausea and vomiting often occur. In normal times, it is necessary to develop good eating habits, choose foods that are high in protein and dietary fiber, and abstain from spicy foods.

Pickles contain a lot of salt, and regular consumption will cause the burden of water and salt metabolism on the kidneys, and if the kidney function is not good, it will cause kidney disease in severe cases. Pickles are lost in the process of making vegetables, and replacing vegetables with pickles can easily lead to malnutrition.

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Eating pickles actually has a certain degree of carcinogenicity. But this is when you eat too much to get such a disease. Eating too much can also affect the health of your entire gastrointestinal tract.

Eating large amounts over a long period of time will definitely cause cancer. Occasional consumption of pickled foods can change the taste of freshness, and if you eat too much, your body cannot metabolize the nitrite in pickles, and you will get cancer.

Carcinogenic, because pickles contain a certain amount of sodium nitrite, and this substance is prone to carcinogenic. Eating too much can cause cancer and can cause mouth sores.

I don't think eating pickles in moderation will cause cancer, but eating too many pickles will increase the risk of cancer.

Vegetables are good for natural vitamin C**, but vitamin C is not only poor in heat stability, but also easily oxidative and inactivated. Vegetables that have grown a lot of vitamin C can be damaged if they are exposed to air or fried for a longer period of time. During the pickling process, kimchi will also be exposed to the air for a long time, so that the vitamin C of the pickled vegetables is basically left.

Such as Chinese cabbage, white radish and snow fern (mustard commonly used raw materials) is rich in vitamin C, vegetables, kimchi, sauerkraut, but second only to cellulose, calcium and inorganic ions and other substances can be tough to survive, the nutritional value greatly shrinks. In addition, even bad vegetables can be remedied by defects in processing, shape, color, etc., so their raw materials are fresh or bad.

In this way, in fact, there is no nutrition to eat pickles at all, the main thing to eat is taste and texture. However, canned tofu is a special case, in the long-term pickling fermentation mold decomposition products, rich in amino acids and peptides have their own unique nutritional value, mainly soybean protein curd.

Many people know that vegetables produce nitrite during the pickling process, which is harmful and may be converted into carcinogenic nitrosamines. In fact, fresh vegetables also contain nitrates and nitrites, but because vitamin C is widely present in fresh vegetables, thus being able to reduce nitrite nitric oxide under the right conditions, reducing the amount of nitrite. However, after pickle pickling and processing, it almost completely loses its active vitamin C, so there is an opportunity for nitrite to accumulate in the body, and the breakdown product of protein secondary amines forms nitrosamines.

> the action of nitric acid bacteria, nitrite can be gradually formed in raw materials and pickled vegetables. Therefore, in saline-alkali areas and areas with a lot of nitrogen fertilizer, vegetables with high nitrate content are not suitable for kimchi raw materials. Another study showed that the nitrite content is associated with an increase in the length of pickled pickles, but also water and salted fish, the pH of the pickling solution, hygiene, etc.

The study also found that the consumption of kimchi was positively associated with the incidence of stomach cancer.

However, nitrite, let's not panic too much, nitrite itself has a bactericidal effect, making hair color meat, meat processing commonly used coloring agents and preservatives (such as supermarket purchases another use meat sauce beef sauce). A small amount of nitrite is harmless to the human body, and excess nitrite will cause people to have symptoms of hypoxic poisoning and even death. To reduce the harm of nitrite while eating pickles, you can add more fresh vegetables or fruits with a vitamin C content that has degraded.