Preserved food and cancer relationship

　　The habit of Chinese residents eating sauerkraut has a long history, especially in the cold and rainy areas of the north. In the past, there were not many fresh green vegetables, so they relied on pickled sauerkraut for a long time. Eating homemade sauerkraut has become a traditional eating habit. However, a survey on the prevention of esophageal cancer in the Taihang Mountains found that eating sauerkraut is related to the occurrence of esophageal cancer. Some surveys also show that people who eat large amounts of sauerkraut for a long time have a higher chance of getting esophageal cancer.

　　Feeding experimental rats concentrated sauerkraut water is also prone to esophageal cancer and anterior uterine cancer. stomach cancer . This reminds people that eating pickled and fermented foods regularly and in large amounts may cause cancer.

　　While studying the mechanism of carcinogenesis, someone discovered that the precursors of nitroso compounds are nitrite and nitrate. They are widely found in nature, and some of them cannot be avoided. For example, drinking water, radish, cabbage, beet, etc. all contain large amounts of nitrate. Nitrogen fertilizers used in large quantities in farmland also use nitrate as the basic component.

　　The question is how to block these ingredients from turning into nitrosamines and reduce the intake of nitrites. At present, in order to prevent corrosion and increase color, some preservatives are added to food, such as bacon, ham, sausage, fish, and finished products made from meat. If the dosage is within the dosage range allowed by the country, it will generally not affect the food. healthy , but if you add too much or eat too much, it is not good for your health. Secondly, we must avoid the synthesis of nitroso compounds in the body.