Clipping Board » Illness Enters through Mouth ─ The information that has been made public is often just the tip of the iceberg...
12/21/2013 [United Evening News / Compiled by Chen Liting]
Purpose: Prevents meat from spoiling, preserves original color, enhances flavor, and inhibits the growth of Clostridium botulinum.
Ingredients: Nitrates, nitrites, etc.
Commonly added foods: Salted fish, cured meats, sausages, ham, etc.
Health concerns: Processed meats containing nitrites should not be consumed with dried squid or scallops to avoid increasing cancer risk.
Expert opinion: To prevent spoilage and preserve color, manufacturers often add nitrates, nitrites, or a combination of both to meat, fish, and other products.
Clostridium botulinum produces extremely potent toxins, and even a tiny amount can be fatal. Therefore, nitrites are commonly added to processed meats to inhibit its growth.
Notably, when nitrites are consumed with fresh or dried seafood—such as dried squid, saury, or scallops—they can form carcinogenic nitrosamines in the acidic environment of the stomach. Thus, it is recommended to avoid eating fresh or dried seafood alongside processed meats that may contain nitrates or nitrites to reduce cancer risk. However, adding vitamin C-rich foods like lemon beforehand can help reduce nitrosamine formation.
You may have heard that drinking Yakult (a lactic acid beverage) with sausages is not advised. This is because nitrites, when consumed with lactic acid-containing foods, may theoretically convert to nitrous acid and even promote nitrosamine formation. Although there is no concrete evidence yet of this interaction causing cancer, it is generally recommended to avoid pairing sausages with lactic acid drinks.
Additionally, when selecting cured meats or sausages, avoid products with overly bright red colors and check the packaging for nitrate and nitrite content. Fresh meats and fish should not contain color preservatives.
Consulting expert: Dr. Yang Zhenchang, Clinical Toxicology Department, Taipei Veterans General Hospital
Source: http://mag. udn. com/ mag/ life/ storypage. jsp? f_ART_ID=491120#ixzz2pfgTfiDZ
Food Additives/Nitrites Preserve Meat Color
Purpose: Prevents meat from spoiling, preserves original color, enhances flavor, and inhibits the growth of Clostridium botulinum.
Ingredients: Nitrates, nitrites, etc.
Commonly added foods: Salted fish, cured meats, sausages, ham, etc.
Health concerns: Processed meats containing nitrites should not be consumed with dried squid or scallops to avoid increasing cancer risk.
Expert opinion: To prevent spoilage and preserve color, manufacturers often add nitrates, nitrites, or a combination of both to meat, fish, and other products.
Clostridium botulinum produces extremely potent toxins, and even a tiny amount can be fatal. Therefore, nitrites are commonly added to processed meats to inhibit its growth.
Notably, when nitrites are consumed with fresh or dried seafood—such as dried squid, saury, or scallops—they can form carcinogenic nitrosamines in the acidic environment of the stomach. Thus, it is recommended to avoid eating fresh or dried seafood alongside processed meats that may contain nitrates or nitrites to reduce cancer risk. However, adding vitamin C-rich foods like lemon beforehand can help reduce nitrosamine formation.
You may have heard that drinking Yakult (a lactic acid beverage) with sausages is not advised. This is because nitrites, when consumed with lactic acid-containing foods, may theoretically convert to nitrous acid and even promote nitrosamine formation. Although there is no concrete evidence yet of this interaction causing cancer, it is generally recommended to avoid pairing sausages with lactic acid drinks.
Additionally, when selecting cured meats or sausages, avoid products with overly bright red colors and check the packaging for nitrate and nitrite content. Fresh meats and fish should not contain color preservatives.
Consulting expert: Dr. Yang Zhenchang, Clinical Toxicology Department, Taipei Veterans General Hospital
Source: http://mag. udn. com/ mag/ life/ storypage. jsp? f_ART_ID=491120#ixzz2pfgTfiDZ