The formation of benzopyrene is closely related to the combustion temperature when smoking. When the smoke temperature is below 400℃, only a small amount of benzopyrene is formed; The smoke temperature is between 400- 1000℃, and the amount of benzopyrene produced increases linearly with the increase of temperature. According to China's food hygiene standards, the content of benzopyrene in smoked and roasted meat products should not exceed 5x10 (-9) (10000000000). However, in fact, the content of benzopyrene in many smoked and roasted foods, especially those processed by ourselves or individuals, greatly exceeds this standard. Of course, it doesn't mean that if you eat smoked food often, you will get cancer soon. The incubation period of benzopyrene is very long, sometimes as long as 20 years.
Nitrosamines In addition, nitrosamines, a carcinogen, are also found in smoked foods. Nitric oxide and nitrous oxide in smoke directly react with secondary amines on the surface of food or indirectly form nitrite and nitrosamine on the surface of food. (Note: nitrosamines are strong carcinogens, not nitrite).
Formaldehyde It has also been found that the surface of smoked meat products also contains formaldehyde. This is mainly due to the fact that during the smoking process, the dry distillation of wood under anoxia will generate methanol, which can be further oxidized into formaldehyde and adsorbed on the surface of the product. Formaldehyde has antibacterial effect, but it also has great toxic effect. The epidemiological survey conducted by the International Agency for Research on Cancer in 2005 found that there is sufficient evidence that formaldehyde can cause nasopharyngeal carcinoma, sinus cancer and leukemia. The United States Environmental Protection Agency has established the reference dose of formaldehyde as 0.2 mg/(kg d), and beyond this dose, the risk of adverse health effects will increase.
What are the hazards of smoked meat that are harmful to cardiovascular system? Bacon is generally cured and then smoked and dried, so the salt content of bacon is generally high, and the sodium content in bacon is close to 800 mg per 100 g, which is more than ten times the average amount of pork. Long-term consumption of bacon, excessive salt intake, sodium intake will also increase, which will aggravate or lead to blood pressure rise or fluctuation, which is also unfavorable to human cardiovascular system. Therefore, in the cooking process, it should be soaked in water for a period of time to reduce the salty taste.
There is a risk of cancer. Eating a lot of bacon for a long time may cause cancer, mainly because bacon contains two carcinogens: nitrite and benzopyrene.
Bacon is a pickled food, which contains a lot of nitrite and is an important carcinogen. Pickled vegetables, bacon and sauerkraut all contain nitrite. It is advisable to eat less pickled food. Especially smoked bacon, the wood used for smoking and roasting is poor. When the temperature exceeds 300℃, the barbecue will drip oil, thus producing thick smoke. There are a lot of polycyclic aromatic hydrocarbons in the thick smoke, which is a harmful chemical substance, among which benzopyrene is a strong carcinogen.
Most of the bacon with high blood fat is made of pork belly, and because the greasy smell is not so serious after smoking, many people can eat a lot unconsciously. In fact, the calorie and fat content of bacon is very high, and eating too much can easily lead to diseases such as high blood fat, obesity and coronary heart disease. Animal fat is not easily absorbed by the human body, and excessive consumption of bacon will increase the risk of fatty liver. Seriously lead to atherosclerosis, so the elderly should eat less.
Many vitamins and trace elements will be lost in the process of making bacon, and the content of vitamin B 1 and B2 is zero. Although it has a unique flavor, the nutritional content is really not high, so it is not suitable to eat more. Eating too much is not conducive to the absorption of nutrients by the body. Therefore, fresh meat can never be replaced by bacon. During the processing of bacon, many vitamins and trace elements in the meat were lost, such as vitamin B 1, vitamin B2, nicotinic acid, vitamin C and so on. The nutrition of bacon is not as high as that of fresh meat. If you love bacon, you should also add some fresh meat.
Risk of gallstones Bacon is mostly made of pork. According to different parts of pigs, tenderloin with the least fat weight will also contain 55 mg of cholesterol per100g, and high cholesterol will precipitate and gather in bile to form stones. Eating more bacon will increase the risk of gallstones.
Bacon, which may gain weight, is neither fat nor delicious. It is a high-calorie and high-fat food, which is not recommended for obese people and during weight loss.
It may get angry. Bacon is salty, but it won't get angry when eaten in moderation, but it is easy to get angry when eaten salty. Because of sodium, inflammation is easy to occur. At the same time, remember to drink more water after eating bacon, otherwise your throat will be dry. In addition, because bacon is smoked and full of internal heat, there is a risk of getting angry if you eat too much, so you should eat it in moderation.
Dyspepsia bacon belongs to refined food, which is not easy to digest. In addition, many bacon are sold in the open air, which is easy to accumulate dust and mildew in bad weather. If cooked without washing, it will easily cause gastrointestinal discomfort. Therefore, the stomach is not good, eat less, it is best not to eat.
People who should not eat smoked products Although smoked products are delicious, they are not suitable for everyone, and they should not be eaten excessively. The people who should not eat smoked products mainly include:
Preservatives will be added in the curing process of pregnant women's bacon, which will have an impact on fetal health. In addition, bacon contains a lot of fat and salt, and eating more is easy to cause edema, so pregnant women should not eat more bacon.
Children's bacon is salty and contains a lot of sodium. Absorbing too much sodium will increase the burden on the kidneys. Children's renal function is not fully developed, so it is best to eat less.
Patients with hypertensive heart disease eat too much bacon with high salt content, and their blood pressure is easy to rise, which is easy to increase the occurrence of vascular diseases; At the same time, bacon contains a lot of saturated fat, which is a high cholesterol food. Excessive intake will cause blood vessel obstruction, so it is better to eat less.
Bacon with weak stomach is a refined food, which is not easy to digest. In addition, many bacon are sold in the open air, which is easy to accumulate dust. If it is cooked without washing, it will easily cause gastrointestinal discomfort. If the stomach is not good, it will have a greater impact. Therefore, people with bad stomach should not eat more bacon.
Patients with hemorrhoids, if you eat too much bacon and take too much salt from it, it is easy to increase the blood pressure in the vein and aggravate the pain of hemorrhoids.
People with kidney disease who have poor kidneys are most afraid to eat too salty. Excessive sodium accumulation in the body can not be discharged, which will lead to edema, so don't eat if you can.
Obese people because bacon is not fat and delicious, so it is a high-calorie and high-fat food, so obese people should not eat it.
How much smoked bacon should I eat at a time? Although the bacon tastes good, I must never eat more. Generally, it is better to eat 1 time a week, and it is best not to exceed100g each time. In addition, cooking and frying can be used, but it is not suitable for frying at high temperature. It should be soaked and washed before making to reduce the content of harmful substances.
How to eat smoked bacon is healthier 1, it is best not to smoke bacon yourself, unless there is a professional smoking room at home, you can install special filtering equipment to remove benzopyrene from smoked cigarettes.
2, control the temperature of raw smoke-or a professional smoking room, or use the oven to set the temperature not to exceed 400 degrees (but in this case, the amount of favorable flavor substances is not enough, affecting the flavor).
3. Prepare bacon with smoked liquid. Smoke liquid is prepared according to the main useful components in smoke, and does not contain polycyclic aromatic hydrocarbons such as benzopyrene.
4. In view of the fact that harmful substances are mostly concentrated in the surface layer of meat, the surface layer can be cut off before eating.
5, eat with brightly colored vegetables, hoping to reduce the damage of harmful substances to the human body through a variety of phytonutrients in vegetables.
6, just eat a little occasionally, eat less, and solve the problem.