It is often heard that some people say that nitrite can cause cancer, and this can be seen in some articles. To make it clear that nitrite will cause cancer in the end, we must first talk about what the nitrite is.

The nitrite in food mainly comes from two aspects, one is food additive, and the other is from nitrogen-containing fertilizer.

Let's talk about nitrite as a food additive. We see that the attractive color of meat products is the effect of nitrite. Nitrite can react with hemoglobin in meat to form an appetite that can increase appetite. Pink, and can increase the flavor of meat. In addition to serving as a coloring agent for meat products, nitrites also act as preservatives and are used mainly in sausages, sausages, hams, luncheon meats and other foods. China’s regulations stipulate that the use of nitrate in meat products and canned meat should not exceed 500 mg/kg, and the amount of nitrite added must not exceed 150 mg/kg, and the allowable content must not exceed 50 mg/kg.

Here we talk about nitrogen-containing fertilizers. In recent decades, the use of nitrogen fertilizers has been increasing. As a result, the nitrate content in soils has increased. Nitrate has penetrated from the soil to groundwater, and thus the nitrate content in animals and plants has also increased. It has formed a deteriorating environmental pollution. Many vegetables such as some broccoli, carrots, celery, spinach, cabbage and other nitrate content is relatively high, some can reach 1000 ~ 3000mg/kg, the average adult daily intake of about 100mg nitrate, the WHO / FAD developed ADI allowable value It is 0.13 mg/(kg body weight/d).

Nitrate is mainly found in vegetables. The content of nitrite in most foods is not large. It is mainly found in pickled foods, especially in pickled vegetables. The content of nitrite is higher and exceeds the nitrite content of Chinese bacon products. The salt content is more than double the standard. In addition, if the cooked vegetables are contaminated by microorganisms, the nitrates will be converted into nitrites under the action of fungi, such as overnight vegetables, but there are not many nitrites that are converted in the overnight dishes, and they are not completely food safe. problem.

After we have finished with the source of nitrite, let's say whether it can cause cancer. In fact, nitrite itself is not carcinogenic and nitrosamines are carcinogenic. Nitrite can be converted to nitrosamines in the body. Nitrosamines are very potent carcinogens and have carcinogenic effects on all animals. Nitrosamine compounds can not only induce cancer in various parts, but also regardless of the size of the dose, one dose of large dose or long-term low dose can induce cancer.

Since nitrite can be converted into highly carcinogenic nitrosamines in the human body, why do we use nitrite as a food preservative? The relevant experts said this: "So far, this nitrite, which can cause poisoning and have potential carcinogenicity, has not been separated from humans because of its unique role in preventing Clostridium botulinum, so it is in meat. In the product, it should be the most not bad additive." So, all kinds of cooked meat products sold in the market currently contain nitrite, mainly for preservation and increase the color of meat products.

On the one hand, nitrite is toxic and can cause cancer, and the other can be used for food preservation. We chose the latter to use nitrite widely in foods. As a result, we ingest nitrite every day, and we are all vulnerable to nitrosamine attacks, all of which have the risk of cancer. Experts in this area tell us that fortunately, the nitrites we consume are metabolized more rapidly in the body and generally do not show chronic poisoning. In terms of nitrite toxicity, if the intake is excessive, nitrite will react with iron in hemoglobin, causing the blood to lose its ability to transport oxygen, resulting in poisoning of organs due to lack of oxygen. Severe As a result of the death of the patient, there have been many occurrences of such cases. Experts in this regard tell us that as long as reasonable use is safe, it will not cause harm to the human body.

Although the experts said very well, people still do not trust the harm of nitrite, because the experts did not guarantee that the manufacturer would reasonably use the additive. A total of 289 cooked meat products were investigated in a survey of cooked meat products in Zibo City, Shandong Province, and the detection rate of nitrite was 98.96%. The exceeding rate was 44.98% and the highest was 478.0 mg/kg; (see “Nitrite in Meat Products” The Current Status Survey (Chinese Journal of Food Hygiene, 1995, 7); Xinxiang City, Henan Province investigated 58 halogenated meat products, the detection rate of nitrite was 98.3%, the over-standard rate was 39.7%, and the highest was 370.7mg/kg. “Investigation on Nitrite Residues in Cooked Meat Products in Xinxiang City, Henan Province” (Chinese Journal of Food Hygiene, 1994, 6) Survey of 53 Bacon products in Guilin City, Guangxi Province. The detection rate of nitrite was 100%, exceeding the rate of 13.2%. Up to 166.2mg/kg, the above figures show that nitrite is not used rationally according to the expert's wishes, so that when we consume processed food there is a certain risk, there may be excessive intake of nitrite, bring health harm.

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