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On October 26th, the International Agency for Research on Cancer (IARC), which is affiliated with the World Health Organization (WHO), officially released news that processed meat products are carcinogenic and that various red meats belong to category 2A carcinogenic foods. Some media misunderstood the fact that "processed meat products are actually listed in a category with arsenic." Many netizens lamented: It seems that you can only eat boiled chicken? If you don't eat sausage ham and you don't eat beef or pork, even if you don't have cancer, you will die and starve to death. Can meat eat healthily? 1 What is processed meat products? How about the home-cooked sauce beef and home-made braised pork? A: Processed meat usually refers to various types of bacon, ham, enema, bacon, bacon, and bacon sold by supermarkets. Whether it is Chinese or Western style, it is counted as processed meat products. Which usually use salt and sodium nitrite (or sodium nitrate, potassium nitrate, etc.) for pickling, the color of the product is pink. Some of the meat products traditionally made in China, such as Zhenjiang Dumplings and Pingyao beef, are also made by adding nitrite or nitrate, so they are all processed meat products.
The beef, pork kimchi, and pork stew made by daily households are not processed and processed because they are not salted or added with nitrite and nitrate. However, the meat in some rotisseries and restaurants, in order to extend the shelf life, increase the flavor, maintain the pink color, will also add nitrite to pickle, so it should be included in the ranks of processed meat products. 2 What are the hazards of processing meat products and are they really carcinogenic? What is the biggest relationship with cancer? A: The harm of processed meat products has long been known in the health industry. A large number of epidemiological investigations have found that the frequent consumption of processed meat products increases the risk of colorectal cancer, and it also promotes the risk of prostate cancer, pancreatic cancer, and the like. Some studies also suggest that processed meat products may be associated with breast cancer risk. In other words, people who love them and eat them more often have more chances of developing cancer than those who do not eat processed meat products.
In our country, colorectal cancer is one of the fastest-growing cancers. Almost no one knew it 30 years ago, but now it is already used to it. After all, the intestine belongs to the digestive tract, and it has a particularly close relationship with the diet. Eat too much processed meat products, too much fried smoked food, too much red meat, too much fat, while whole grains eat too little, fruits and vegetables too little, will increase the risk of colorectal cancer risk. 3 If processed meat products such as ham and bacon are really carcinogenic, what substances may be caused by them? A: As already mentioned, during the salting process of processed meat products, salt and nitrite, mainly sodium nitrite, are added. If people pick up a packaged meat sausage, bacon, and ham products sold in a supermarket, as long as they are pink or dark red, take a closer look at the list of ingredients and find the word “sodium nitrite†above. This substance is what people fear, the so-called poison that may be produced in overnight dishes. Its role is to help the processed meat products show a beautiful pink color, control the proliferation risk of Clostridium botulinum, prolong the shelf life, and produce a ham-specific flavor. So far, the world has not found any substance that can completely replace the role of nitrite, so all countries are allowed to use it.
However, the processing of meat products is more worrying than refrigerated overnight dishes, not because of its slightly higher nitrite content. Nitrite is toxic when eaten too much, but it is not cancerous in itself. It must be combined with the amines that are decomposed by the protein. It can become a carcinogen such as a "nitroso compound." Commonly known as "nitrosamines."
The protein in the vegetables is very few, and just refrigerated for one night, the carcinogens formed are negligibly small, and there is no reliable epidemiological evidence of the risk of refrigerated overnight vegetables promoting cancer. But bacon is not the same. Meat is the stronghold of protein. In the process of pickling and storage, it will inevitably produce protein decomposition products, and it will also encounter specially added sodium nitrite, so it will inevitably produce trace amounts of nitrosamines. This carcinogen has a promoting effect on esophageal cancer, gastric cancer and intestinal cancer. If you eat more processed meat products everyday, it means sending nitrosamine carcinogens to your stomach and stomach every day. Therefore, eating fresh meat and eating processed meat products have different health effects. The research evidence also confirms that even processing an average of two slices of bacon a day would increase the risk of bowel cancer. 4 Why red meat is also included in the list of possible carcinogens? Can we still eat a small amount of red meat? A: Red meat is listed as a possible carcinogen because research evidence suggests that eating large amounts of red meat may increase the risk of bowel cancer. However, compared with processed meat products, red meat itself does not contain carcinogens, and it is not just that eating red meat promotes cancer risk. The World Cancer Foundation's assessment of the evidence is that eating less than 500 grams of red meat per week does not increase the risk of bowel cancer. On average every day, it is about 70 grams. However, if you increase the amount of red meat you eat, it will increase the risk of cancer.
People in daily life are inevitably exposed to trace amounts of various carcinogens. Animal experiments have long shown that the effects of many carcinogens may be enhanced in the case of excessive animal protein and fat. At the same time, excessive red meat foods have an adverse effect on the balance of coliform bacteria, and the proliferation of some harmful bacteria will produce carcinogenic metabolites. In the case of insufficient food intake such as whole grain cereals, legume potato, vegetables and fruits, which are rich in fiber, resistant starch, and antioxidant substances, these harmful fermentation products are more likely to exert carcinogenic effects. Therefore, regular consumption of large amounts of red meat is not conducive to the prevention of cancer.
However, eating red meat is not good for health. It does not mean that eating less is not good for health. The recommendation for the average daily meat intake in the Chinese Residents' Dietary Pagoda formulated by the China Nutrition Society is 50-75 grams. The 50-75 grams of the recommended amount is scientific, it can not only help people get rich protein, iron, zinc and other elements in meat, prevent malnutrition, anemia, zinc deficiency, but also meet the requirements of cancer risk prevention. As long as there are not many, there is no need to cook, smoke, or fry when cooking. If you don't burn or salty after cooking, people can enjoy the delicious meat. Whether it is stews, pork shreds, meatloaf, braised pork, or oven-baked meat, you don't have to eat only boiled meat. 5 If you really want to eat processed meat products, such as ham, bacon, sausage, can you eat occasionally? A: The processing of meat products is indeed not conducive to health. They contain both trace carcinogens and very high salt content, which is much more salty than meat made at home. In addition to increasing the risk of cancer such as bowel cancer, there is some evidence that it may increase the risk of hypertension and cardiovascular and cerebrovascular disease without seeing any benefit.
However, despite this, processed meat products cannot be eaten in one mouthful. As long as eating a small amount of arsenic, it will cause death, and processing of meat products can only see serious consequences after many years. Their toxicity is not the same. From the perspective of carcinogenicity, it is also less causative than tobacco. Treating ham and other processed meat products in parallel with arsenic, tobacco and the like only means that there is reliable evidence that they may increase the risk of cancer, not that they have the same toxicity. The media reported that this was just to attract eyeballs.
As mentioned before, red meats only need to limit the total amount. For ham and bacon sausages and the like, for health considerations, it is recommended to only "occasionally eat", such as only two or three times a month, or enjoy it on weekends, holidays, and holidays. Moreover, they also need to include the total amount of red meat food restrictions. For example, if you eat ham, you don't have to add braised pork. Occasional eating can ensure that the body as little as possible exposure to carcinogenic ingredients, and does not prevent the sense of food in life. In many cases, it would be boring to eat what you want to eat every day. Festivals occasionally indulge tastes and feel the richness and joy of life. 6 When choosing and buying meat products and red meat, what problems should be noted? A: The first piece of advice is: Daily priority is to buy fresh meat and cook at home. This is the highest security.
The second piece of advice is: When dining in a restaurant, try to choose meat products that have not been preserved with sodium nitrite, such as brown sauce beef, brown fried pork. Some people say that putting soy sauce, sauce, and teriyaki sauce will change color. In fact, this is not difficult to distinguish, because the color of soy sauce is different from the color of bacon ham, the former is dark red, the latter is bright and deep pink; the former is dark in the outer layer, the middle is light in color, and the latter is from Inside and outside the color evenly.
The third piece of advice is: When purchasing meat products, first consider managing branded products, and do not choose street vendors. Because these producers cannot grasp the amount of sodium nitrite added (only a few milligrams of sodium nitrite per kilogram of meat, which is not something that ordinary people can easily grasp), it is likely that excess sodium nitrite will remain and form more Many nitrosamine carcinogens. The products of big manufacturers are usually strictly managed in this respect, and there is very little risk of exceeding the standards.
The fourth piece of advice is: To buy branded processed meat products, you may also prefer to buy low-fat, salty, and not smoked meat products. The fact that processed meat products contain traces of carcinogens cannot be completely avoided, but there are other risks, such as excessive salt, excessive fats, and increased risk of high blood pressure, stroke, and heart disease. Smoked meat products may also contain benzopyrene, a carcinogen. According to our standards, the content of benzopyrene in meat products and aquatic products smoked and baked cannot exceed 5.0 μg/kg. Nitrosamine benzopyrene is a lot of salt and a lot of fat, do you think this thing is worth eating regularly?
In short, the processing of meat products is good, red meat or not, they are not the only factor that causes people to get sick, but in combination with unhealthy living habits, years of indulging their waywardly, resulting in the final emergence of cancer, stroke, heart disease, etc. Major diseases. I have said many times that if you only want to live 40 years old, you can of course be self-willed. If you want to live 80 years old, you have to be temperate in many ways and develop good food. living habit.
This news, if it can cause the whole society to reflect on a healthy diet and nutritional balance, would be very happy. People should realize that even if foods meet food safety standards, if the nutritional balance is unreasonable and cooking methods are unreasonable, long-term consumption will increase the risk of major diseases. This does not have much to do with the producer’s “conscientiousness†and compliance with food safety standards. To protect one’s own health, we rely on the rational choice and consumption of various foods. A good dietary habit can help us achieve nutritional balance, ensure the normal metabolism of the body, and increase the ability to remove and detoxify a variety of harmful substances, thereby greatly reducing the number of Risk of common diseases such as cancer, stroke, heart disease, and diabetes.
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