Is there a scientific basis for the fact that bacon is said to cause cancer?

It is important to face up to the possible adverse consequences of polycyclic aromatic hydrocarbons present in conventional cigarettes. It is scientifically established that benzopyrene, which is most likely to be used in smoked bacon, will induce genetic mutations and cause cancer. Therefore, in the smoking process, it is important to pay attention to the food contamination caused by benzopyrene.

The smoke temperature is strictly controlled below 300, which can significantly reduce the benzopyrene pollution in smoked food, from the temperature point of view, the accumulation of "slow smoke" in the traditional bacon smoking process is not only delicious, but also as Mr. Sun Yat-sen said, it is in line with science and health, or it is worth continuing to carry forward, but industrial production is impossible to replicate the state of the small workshop on the slope in front of the stove, what to do?

Liquid cigarettes have been widely used in foreign countries, and we can also learn from them. The liquid obtained after distillation or dry distillation of the fruit trees with rich and heavy aroma can be directly added, soaked and sprayed in accordance with a certain ratio and concentration, which can achieve the desired effect of smoking, so that the bacon can achieve good color, fragrance and shelf life without going through the smoking process, which not only retains the unique color and flavor of traditional bacon, but also greatly reduces the residue of harmful substances such as benzopyrene and nitrite harmful to the human body in bacon. This is in line with the consumption awareness of domestic consumers and the country's requirements for food safety, so why not?

There is a scientific basis, especially the bacon sold on the market belongs to the industrial production of bacon, in order to improve the production efficiency, usually use the way of high temperature fumigation, and the wood material used for smoking and roasting is poor, when the temperature exceeds 300, the barbecue will drip oil, so it produces smoke, there are a large number of cyclic aromatic hydrocarbons in the smoke, which is a harmful chemical, in which benzopyrene is a strong carcinogen, is very likely to be inhaled into bacon; In addition, in order to prolong the shelf life of bacon and maintain the fresh taste, most merchants will add a large amount of salt to bacon, which will be converted into nitrite (also known as sodium nitrite), nitrite is also a carcinogen, and long-term stay in the body will definitely cause cancer.

There is a scientific basis for bacon to cause cancer. Cured meat products have a certain chance of causing cancer. As long as you eat less, it's okay. If you eat more, you will increase your risk.

Long-term consumption of large amounts of bacon may cause cancer. Bacon is a pickled food, and a large amount of salt and sodium nitrite and other substances are used in the production process, which is formed by air-drying and drying. Air-dried bacon contains more nitrites, and excessive consumption will produce nitrosamines in the body, which may increase the risk of cancer.

For middle-aged and elderly people, eating bacon often will increase the risk of cardiovascular and cerebrovascular diseases, so it is recommended that middle-aged and elderly people try to eat less bacon and eat more fresh fruits and vegetables.

Bacon can cause cancer, and there is indeed a scientific basis. Because bacon is marinated with salt, a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves and other spices, and then dried or smoked. There will be nitrite in it, and if you eat too much, it will produce nitrosamines in the body, which may have carcinogenic effects in the body for a long time, and can easily cause stomach cancer, esophageal cancer, intestinal cancer, etc.

There is a scientific basis for bacon to cause cancer.

It's just a matter of chance, so many people don't think so, thinking that it won't happen to them.

Don't think so, although bacon is delicious, it's better to eat less.

Bacon generally contains carcinogens, and in order to improve their production efficiency when producing bacon, they generally use high-temperature smoking and roasting methods, and the smoking tools used are not of good material. Science has shown that when the temperature of smoking and roasting reaches more than 300, the meat will drip oil, produce a lot of smoke, and after a series of chemical reactions, a substance called cyclic aromatic hydrocarbons will appear, in which benzopyrene is a strong carcinogen, and there is a great possibility of being inhaled into bacon and made into food for people to eat.

Home-dried bacon has basically no effect on cancer, because when you dry your own bacon, you will not add too many additives, and most of them will choose to dry naturally, so that the nitrite in the bacon can not be said to be absent, but it can also be said that the content is extremely low. In fact, nitrite is found in any food, but the amount is different, even green vegetables cannot be avoided, so can it be said that vegetables are also carcinogens?

Some bacon is indeed carcinogenic, but most of these bacon is sold in the market, because of the demand for profits, these bacon must be able to be stored for a long enough time, otherwise, if the bacon is broken during transportation, the merchant will not lose a lot. Therefore, they often choose to add a lot of salt when marinating bacon, and then marinate it at high temperatures, so that not only the curing speed is faster, but also the finished product after marinating is stored for a long time. However, with the participation of high temperature and a large amount of salt, a huge amount of nitrite will be produced inside bacon, so it is said that eating bacon is easy to cause cancer.

However, there are ways to deal with these situations. Bacon should also be preferred, as it is not only healthy but also delicious. In addition, before enjoying bacon, you may wish to cook the bacon with water first, so that the nitrite in the bacon will naturally dissolve in the water and drift with the flow, thus greatly reducing the nitrite content in the bacon.

Another point is that don't fry it, any food, after frying, the nitrite content will increase.

Bacon is indeed carcinogenic, this is based on science, because a lot of salt will be put into the process of making bacon, and bacon itself is a pickled food, so it will cause great harm to the body and stomach. When making bacon, a lot of preservatives are added to it that are not conducive to human health. These are very important carcinogens.

There is a scientific basis for bacon to cause cancer, because the carcinogens such as nitrosamines, nitrosamidides, and benzopyrene produced during the production of bacon greatly increase the risk of cancer.

Red dew condensation cream, bacon flavor is fragrant". The Spring Festival is approaching, and many places have the traditional custom of pickling cured meat (including bacon, sausage, duck, goose, etc.) for the New Year, and it has always been a delicious meat on the daily table of many families. But there are also many people who are worried that bacon is unhealthy.

So, is bacon an unhealthy food? Can you still eat it? How can I eat healthier and safer?

Does bacon cause cancer?

According to the World Health Organization's International Agency for Research on Cancer, processed meat products are classified as Group 1 carcinogens, and processed meat products include meat products that have been smoked, salted, dried or preservatives. Therefore, according to this definition, bacon is indeed a carcinogen. Bacon is a processed product made by curing meat and then baking or exposing it to the sun.

Because high salt is the traditional means of antibacterial, preservative and preservation, the salt content in bacon has always been not low, the sodium content of 100g of bacon is nearly 800mg, which is more than ten times the average amount of salt in general pork, and the human body consumes 3g of salt every day to basically meet the physiological demand. Salt in meat products is converted into sodium nitrite, and too much sodium nitrite can combine with the protein breakdown in meat products to produce amines to form nitrosamines, which can cause cancer.

Is it true that bacon causes cancer?

In addition to the method of curing, the process of smoking is currently used in the production of bacon in many places, and the main purpose of smoking is to give bacon a unique color and flavor. However, the incomplete combustion of fumigated wood under high temperature conditions will produce a highly carcinogenic chemical 3,4-benzopyrene. The higher the smoke temperature, the more carcinogens are produced.

In addition, the production of bacon generally uses evenly fatted and lean meat, which has a very high fat content, and its saturated fatty acids will significantly affect the blood lipid level of the human body, and long-term excessive intake will increase the risk of dyslipidemia and atherosclerosis.

Bacon is a carcinogen, and there are definitely health risks when eaten regularly, but it does not mean that eating a little bacon will cause cancer, and it is unscientific to talk about carcinogenesis regardless of the dose. Therefore, it is recommended that everyone consume bacon in moderation. According to the 2015 edition of China's food composition list, cured meat products contain about 6g of fat and salt per 100g, if you eat more than 100g of bacon at a time, the intake of fat and salt will exceed the recommended intake of an adult in a day, which is easy to cause adverse effects on the cardiovascular system.

Therefore, it is recommended to convert according to body weight, and the consumption amount of adults should not exceed 150g each time. It is best not to consume more than 3 times in a week, and do not consume it consecutively.

Generally, pickles and pickled products contain nitrosamines, which may cause cancer when taken in large quantities, especially esophageal cancer, stomach cancer, liver cancer, intestinal cancer and nasopharyngeal cancer. Bacon is also a pickled product, which cannot be taken in large quantities for a long time, and has the possibility of causing cancer, but the possibility is relatively small, and it has no effect on the body when taken in small amounts occasionally, and it will not cause cancer, so don't worry.

When you eat bacon and sausages, you can eat more foods with detoxification and anti-cancer effects, and try to reduce the damage of these foods to the body, anti-cancer foods are generally onions, cauliflower, peas, oats, grapes, potatoes, etc.

There is a certain scientific basis for bacon to cause cancer, but usually the amount we consume is very small, and he can only have the risk of self-cancer if he ingests a large amount.

If you eat too much bacon, there will definitely be certain carcinogens, and there is also a certain scientific basis, but in fact, the meat is to keep it for a longer time this time, so there is no problem with trying not to eat too much.

It is said that bacon can cause cancer, there is a scientific basis, bacon in the process of curing heavy oil and salt, after a long period of preservation, it will also produce nitrite, the use of too much nitrite will lead to carcinogenic effects, so do not eat a large number of long-term bacon.

There should be some truth, why is there a certain truth? Because bacon is cured, and after being marinated for a long time, there must be some nitrite in the bacon. What about nitrite, which is a substance, can indeed cause cancer.

Bacon does produce sodium nitrite because of more salt, and sodium nitrite is a high carcinogen, so bacon carcinogenic is a scientific bacon should be eaten less.

In fact, there is no scientific basis for bacon to cause cancer, if it has to be scientific. Then that is to say, the candle is developed in food, and it may produce a little nitrite. Many people may just grasp this and hold on to it.

Chinese bacon has been around for thousands of years, and I haven't seen a lot of people causing cancer. Or rather, it was due to the cancer caused by eating bacon. So I don't think there's any need to deny a traditional Chinese cuisine because of this thing.

The reason why there may be a lot of people now is because there are many bad eating habits now, and there are many additives. There are also many bad habits, so it is important to change our habits. For these traditional delicacies, I don't think we should deliberately attack them.

Hello, it is said that it is said, and if there is a scientific basis, it will not be said. So there should be no scientific basis, southerners love to eat bacon, how many years of history, thank you.

There is a scientific basis for the fact that bacon can cause cancer. In the process of making bacon, because the curing time of bacon is relatively long, bacon is easy to breed nitrite, and excessive nitrite consumption is easy to cause cancer.

There is a scientific basis for the fact that fat meat is submerged in a large amount of nitrite, which contains carcinogens. After bacon is smoked and grilled, some carcinogens will also be produced. Regular consumption is not good for health.

Yes, science shows that when the temperature of smoking and roasting reaches more than 300, the meat will drip oil, produce a large amount of smoke, and after a series of chemical reactions, a substance called cyclic aromatic hydrocarbons will appear, in which benzopyrene is a strong carcinogen, and there is a great possibility of being inhaled into bacon and made into food for people to eat.

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).

There is not much scientific basis, the current practice of lala meat, if there is no industrial salt processing, or there is no special grain processing, it will not undergo any changes, but some unscrupulous businesses use industrial liquids to naturally cause the existence of some carcinogenic substances in it, so it is best to steam it first when eating bacon.