Many people say that eating bacon is easy to cause cancer, why is this so?

Many people say that eating bacon is easy to cause cancer, why is this so?

Bacon is marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and then air-dried or smoked, there will be a phenomenon of excessive nitrite content, excessive consumption of nitrite may produce nitrosamines in the human body, this substance has a carcinogenic effect on the human body, easy to cause stomach cancer, esophageal cancer, intestinal cancer, etc.

Therefore, China's food hygiene standards stipulate that where nitrite is added to cured meat, bacon, ham, sausage, etc., the residue in the meat shall not exceed 20 mg kg (maximum dose).

Bacon is made of pork belly, delicious and appetizing, but the fat content is high, and long-term use can easily cause elevated blood lipids, obesity, coronary heart disease and other diseases, so people with dyslipidemia or the elderly should eat less.

The cancer research institute issued a report listing processed meat products such as ham and sausages as carcinogens, and said that eating red meat could also be "probably" carcinogenic. Bacon is a pickled food, people with weak stomach and intestines are better not to eat, it will cause a burden on the body and stomach, and it also contains more fatty acids and cholesterol, and secondly, bacon is put into a lot of salt in the process of processing and pickling.

These salts will be converted into nitrite that is harmful to the human body, especially in the first three weeks of pickling, the content is the highest, and some must not be eaten at this time, and some also add preservatives that are not good for human health, etc., these large amounts of nitrite are important carcinogens.

To maintain the freshness, bacon is processed and marinated with a lot of salt. These salts are converted into nitrite, which is a carcinogen in the human body, and many areas that love to eat cured meat are also high in areas with high rates of stomach cancer.

Bacon and sausages are salted or smoked foods that contain carcinogens such as benzopyrene and nitrite, which are prone to digestive tract cancers, such as esophageal cancer and stomach cancer.

Therefore, these foods should only be eaten as an accompaniment, and should never be overeaten just because they are delicious. In the process of curing bacon and sausages, in order to prevent meat spoilage, we have to add a lot of salt, so that it is easy to exceed the salt intake when eating. Winter is the season of high blood pressure, and if you eat a lot of pickled products, it will aggravate your blood pressure, so it is not recommended for middle-aged and elderly people and patients with abnormal blood pressure.

Because bacon is smoked, and the storage environment is not very hygienic. Bacon is not fresh meat, it is a mixture of a variety of meats, and there is no preservative in it, it is easy to spoil, and spoilage will produce some harmful substances and cause cancer.

Nitrite is produced during the curing process of bacon, which keeps the meat bright red and bright, so bacon producers also artificially add a small amount of nitrite. After nitrite enters the human body, it will be converted into nitrosamines, which is a strong carcinogen and has a risk of causing diseases of the digestive tract such as stomach cancer, esophageal cancer, and colorectal cancer.

Foods high in salt can put a lot of burden on the kidneys. Bacon has a high nitrite content, which can be carcinogenic, fat, about 50%, and a high cholesterol content, which are not good for the body.

It is said that bacon can cause cancer, and the scientific basis is that in the process of curing, a large amount of salt will be added to bacon, and the salt will gradually turn into nitrite with the curing time. Nitrite in nitriteAmmonia is a carcinogen harmful to the human body, so eating more bacon will cause cancer.

In the process of baking, bacon will produce a large number of harmful substances, and it is difficult for the human body to metabolize the cyclic aromatic hydrocarbons in the smoke, thus inducing the risk of carcinogenesis. According to scientific research, each person should not eat bacon more than three times a month. People who like to eat bacon can easily induce cancer cells in the body, which can lead to a much higher risk of bowel cancer, stomach cancer, and esophageal cancer.

Therefore, scientists recommend that everyone do not eat or eat less bacon, and do not be greedy, which will affect the health of the human body.

1. In the process of curing, bacon will produce a large amount of nitrite, which can easily lead to human cancer

When we eat bacon, the nitrite in it may enter the body. One of the components of nitrite is nitrosamines, which are the root cause of cancer in humans. For patients with gastroenteritis and gastric ulcers, eating more bacon is very harmful to the body.

These people's body immunity is relatively low, and the digestive ability is far less than that of normal people, and it is difficult to decompose nitrosamines, thus inducing human cancer.

2. In the process of smoking and roasting, bacon will produce cycloaromatic hydrocarbons that are harmful to the human body, thereby inducing the risk of cancer

The bacon is fragrant when eating, and when you see the baking picture, you will find that the surface of the bacon will have black tar, and you will definitely feel nauseated. During the baking process of bacon, smoke will adhere to the surface of the bacon and react with the oil in the bacon to produce cyclic aromatic hydrocarbons that are harmful to the human body. It is difficult for the human body to metabolize these harmful substances, and the longer they stay in the body, the more cancer cells will be induced, making people at risk of cancer.

So, how do you think we should reduce the consumption of secondary processed foods?

A lot of salt will be added to the bacon during the curing process, and the bacon needs to be smoked. A large amount of salt will be added to bacon during the curing process, which will be converted into sodium nitrite, which is harmful to the human body; Bacon needs to be smoked, and the smoke will also cause bacon to produce substances that are harmful to the human body.

First, there is a lot of salt in it, second, it belongs to pickled food, third, it is left too long, fourth, the meat is not particularly fresh, and fifth, it tastes good, so people eat it in large quantities.

The bacon is fat but not greasy, thin but not firewood. Smelling the fragrance of bacon is like smelling the strong smell of the New Year and smelling the fragrance of the hometown. Eating bacon during the New Year has also become a custom of the Chinese. As everyone knows, the bacon sold in shopping malls and farmers' markets today will no longer have the taste of hometown, <>

Bacon causing cancer is not a news report, but an old thing. As early as 2005, China's quality inspection unit on the sales market of bacon food did a good job of sampling inspection, data show that in which 6 percent of the pass, and 7 batches of bacon is also likely to cause cancer.

Generally, the bacon made by itself is not easy to cause cancer, because the whole process of drying is only the whole process of drying, and the bacon sold in the sales market belongs to the industrial production of bacon, in order to better improve the productivity, the method of high temperature smoking is generally selected, and the wood material used for smoking and roasting is poor, when the temperature exceeds 300, the charcoal barbecue will leak oil, thus causing smoke, and there are a lot of ring aliphatic hydrocarbons in the smoke, <>

It is also a harmful compound, and nitrosamines in it are strong carcinogens and are very likely to be sucked into bacon; In addition, in order to better increase the shelf life of bacon and better maintain the fresh taste, most stores will obtain a lot of salt in bacon, which will be converted into nitrite (also known as sodium nitrite), nitrite is also a carcinogen, and long-term retention in the body will undoubtedly cause cancer.

Can you get cancer from eating bacon? Naturally, if you are both greedy and troublesome, eat some garlic after eating bacon, and the garlic can also eliminate the nitrite damage in the bacon at a certain level; Or eat more fresh fruits, vitamins can achieve a certain effect of cleansing the intestines and detoxifying the body; Or eat some health care products to prevent cancer and maintain gastrointestinal health products, such as Ganoderma lucidum spore powder, ginkgo biloba capsules, etc., you can also reasonably deal with the carcinogens in bacon.

Yes. Because bacon is a pickled food, bacon has a certain amount of nitrite, so eating too much is likely to cause cancer.

Bacon and sausage should be pickled and smoked foods, which will contain carcinogens such as benzopyrene and nitrite, and are prone to digestive tract cancers, such as esophageal cancer and stomach cancer. So you should eat as little as possible. GuidanceYou can eat more foods with detoxification and anti-cancer effects when eating bacon and sausages, and try to reduce the harm of these foods to the body, anti-cancer foods are generally onions, cauliflower, peas, oats, grapes, potatoes, etc.

Yes. Bacon contains a lot of salt, and eating it regularly will affect the body's metabolism and immunity, and the consequences are very serious.

Eating bacon does cause cancer, which is confirmed by scientific theories. Because after the bacon is salted, it will produce a lot of nitrite substances, causing our cells to become cancerous and various losses to the body, so we must eat more fresh things in our lives, and do not eat too many pickled products and bacon and other such things.

Yes, bacon is smoked, and the nitrite content of smoked food is very high, and if the nitrite content in the body is too high, it will cause cancer.

Of course, there is a lot of nitrite in bacon, which is not good for the human body after smoking.

Bacon contains nitrite, which can cause cancer if consumed excessively. After long-term salt baking and weathering by natural wind, it may contain a small amount of sodium nitrite or sodium nitrate, and if nitrite is overused, it is easy to combine with gastric acid in the body, producing substances that are harmful to people and causing stomach cancer.

Is it possible to cause cancer by eating bacon? Now let me tell you about it.

It is safe and reliable to eat sausage bacon in moderation.

There is no doubt that sausage bacon contains carcinogens. The carcinogens contained in sausages and bacon vary depending on the processing process.

However, the presence of carcinogens does not mean that it is unsafe to eat sausage bacon, many people in the vast countryside of our country have eaten sausage and bacon for generations, and they eat it all year round, and there are many who have lived past the age of 99.

Essentially, it's a matter of probability. Since sausage bacon contains a lot of carcinogens, the carcinogen rate of taking sausage bacon is a little higher than that of ordinary ingredients. There are many carcinogenic factors, and sausage and bacon are just one of them.

Regardless of whether it is industrially produced or handmade by hand in a traditional farmhouse, even if only salt is added, sodium nitrite and other harmful chemicals will be produced during the operation. La Yibai thinks that whether eating sausage bacon is a carcinogen varies from person to person. Everyone's physical fitness is different, just like **allergies, some people are dealing with this carcinogen contained in sausage bacon, so it is very easy to carcinogenic substances, and the intake must be manipulated.

All sausages and bacon are all made by people, and if you want to find good sausages and bacon, you must first look for reliable people. Most of them have food production qualification certificates. With a high probability event, the quality will be a little better.

In the case of sautéed sausages, first tidy up with the salt. Garlic and shallots are commonly stewed, which can reasonably reduce sodium nitrite chemicals and improve the safety factor.

Everyone should rest assured, carcinogens cause cancer, it is necessary to accumulate a certain amount of use, so sausage bacon can not be eaten more, sometimes it is not afraid to eat. Suppose you finish eating a lot of sausages and bacon. There are still some fixes that can be used.

For example, if you drink more tea, the theanine in the leaves can block the conversion of carcinogens. Proper supplementation of nutrient C can also reduce the conversion of carcinogens, and you can eat some fresh fruits containing vitamin C, such as oranges. You can also drink more sour milk, the probiotic powder in sour milk has a dissolving effect on sodium nitrite.

Yes, because bacon uses a lot of salt in the production process, and it will be fermented for a long time, it will produce carcinogens, so eating too much will cause cancer.

Bacon is marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and then air-dried or smoked, there will be a phenomenon of excessive nitrite content, excessive consumption of nitrite may produce nitrosamines in the human body, this substance has a carcinogenic effect on the human body, easy to cause stomach cancer, esophageal cancer, intestinal cancer, etc.

Yes, because a lot of salt is used when marinating bacon, which is not good for the body, so eating too much may cause cancer.

Bacon is very suitable for preservation and also has certain preservative effects. In daily life, eating bacon also has the effect of supplementing trace elements, proteins, fats and rich carbohydrates. However, if people eat bacon in their daily life, they should pay attention to the appropriate amount.

Frequent eating of bacon may cause cancer, but it will be a reasonable choice according to the situation of the friends.

1. What are the benefits of bacon?

The bacon mentioned in life is actually a kind of meat product made by marinating meat and then baking or exposing it to the sun. It has to be said that bacon is very suitable for preservation, after all, it has a good antiseptic effect after special processing. In real life, bacon can also be made into a variety of flavors, and bacon contains a large number of trace elements, as well as fat, protein, carbohydrates and other ingredients.

2. What are the precautions for eating bacon?

Although bacon is delicious and sought after by many friends, bacon is a pickled product, and eating it often may have a certain impact on your health. If you eat bacon frequently in your daily life, you may have fatty liver, stomach cancer, high blood pressure and so on. It is recommended that friends eat less or eat bacon cautiously, generally once a week.

In addition, it is best not to exceed 100 grams each time, in fact, there are many ways to cook bacon, but it is not suitable for high-temperature frying.

3. What are the people who are suitable for eating bacon?

Bacon is a relatively common ingredient in daily life, and there are many people who are suitable for eating bacon. However, elderly and pregnant women with gastrointestinal discomfort are recommended to eat less or no bacon to avoid affecting their health.

4. Can eating bacon often cause cancer?

Nowadays, it is a society that talks about cancer discoloration, and in general, frequent eating of bacon may lead to cancer in daily life. After all, bacon is a pickled ingredient, and there will be a large amount of ammonium nitrite in it, which is a very important carcinogenic ingredient. Therefore, people should be cautious about eating bacon in their daily life.