Will bacon causing cancer?Eat the bacon health at 5 o'clock!

In our country, bacon is a must -have in food and unique flavor. According to the traditional customs of our country, people usually make bacon in the lunar month as a kind of food to celebrate the Spring Festival, so it is also called "waxy flavor".

In the past, food resources were lacking in the past, and people would make meat into a long storage period to prepare from time to time. Now bacon has become a common food on the table with its unique flavor.

Recently, some people in Hunan spent 100 yuan to buy a 12 -year old bacon, and also posted short videos. The video has high attention on the short video platform. Because the bacon has been placed for too long, the surface has a variety of molds with various colors, and it is clearly visible to the naked eye, and it looks like "unable to eat". And because of curiosity of the smell of bacon, the bacon was cooked and eaten after various treatment.

▲ Video screenshot

Many netizens start to calm down: Can I still eat for such a long bacon? Why is bacon more fragrant than normal meat? Is it true that bacon is carcinogenic? In this article, we will talk about bacon, and finally make some suggestions for friends who love to eat bacon.

01

Why is bacon unique?

The friends who have eaten bacon know that compared with the fried meat and stew we usually eat, the flavor of the bacon is simply a must and seductive fragrance.

Smali is a traditional meat product made after processing. In order to extend the storage time of meat, people or their edible by -products are marinated by salt, sauce, spices and food additives, and use natural climate after marinating. It is made from air -dried and mature, smoked or baked and dry.

The color of bacon will change during the process of making and storage, and will gradually form a unique flavor.

The changes in the color are related to lipid oxidation and degradation of myoglobin. The Marada response will occur during the process of smoking, which also gives the bacon color.

The formation of the seductive flavor of bacon is mainly from two aspects. First of all, protein oxidation and degradation, lipid oxidation degradation, and microbial fermentation will produce unique flavor substances. The oxidation of fat will produce aldehyde. The compounds have lemon scent and grass fragrance.

Secondly, most bacon will also be smoked. During the smoky process, the wood combustion will also give the bacon special flavor. For example, during the smoky process, the phenol is generated. Taste; the combustion of cellulose in the wood can also produce amulets, providing them with bean flavor, fruity, mud fragrance, and green flavor.

Therefore, the bacon is very delicious whether it smells or eats.

02

Is there a long time for bacon? Is the longer the better?

Many people think that the content of bacon is low, there is no shelf life, and the longer the bacon taste is better. In fact, this is not the case, and bacon has the best storage period.

The moisture content of bacon is generally 25%or even lower. The low moisture content limits the growth of many microorganisms, so the storage time is longer. People often hang the production of bacon on the beams or brackets to dry and save. This exposure preservation method not only has the problem of microbial pollution, but also is easily bitten by rodents such as insects and mice. Not only is it easy to destroy the appearance, but also to spread bacteria.

For a long time of bacon stored, acid prices and peroxidine values ​​will gradually increase. Excessive fat oxidation produces acidic flavor, poor color, decreased quality, reduced edible value, and may contain pathogenic bacteria that cause diseases to the human body, which produces toxins. Generally, it will produce toxins. Generally The sterilization method is difficult to remove.

In addition, bacon products will contain a lot of fungal toxins, which generally exist on the surface or shallow layer of bacon, but certain molecular mass or lipid -friendly fungal toxins may spread inside the bacon. , The more serious the diffusion.

Under normal circumstances, the shelf life of the bacon stored at room temperature is 6 to 10 months. It is best to eat within 4 months. If it is stored at the low temperature of the refrigerator, the shelf life can reach 8-12 months.

However, the environmental conditions of homemade bacon are not controlled. If the production process is improper, it may directly cause bacteria to breed. Botox can breed in food without oxygen and low -acid foods and produces fatal toxins. Essence If you like to eat bacon, it is recommended to buy the bacon produced by regular manufacturers is safer, and the shelf life is generally 6 months.

▲ Picture: E -commerce platform

03

Clean them, cook cooked?

Mold bacon, some people will clean them directly, and then cook cooked food, thinking that it will be safe. It is recommended not to do this!

For the bacon during the shelf life, if the position of the mildew is on the surface layer, the mold can be scraped, and the part of the surface of the surface can be cut off, and then it is cooked at high temperature. If the mildew has visible to the naked eye, it should be abandoned as a whole, and it is not edible.

But the problem is that some of the deep moldy changes may not be distinguished by the naked eye, and there is a risk of food poisoning. Other molds are difficult to kill them at high temperatures. For example, pneumotoxyloxin needs to be above 280 ° C to crack. The maximum cooked is 100 degrees. It kills.

Therefore, for safety reasons, if the bacon is serious or the best storage period is over, it is best not to eat it.

04

Is bacon carcinogen?

The bacon is a processing meat product, and it is often "carcinogenic", which is not "groundless". The International Cancer Research Agency (IARC) under the World Health Organization has long been listed as a category of carcinogenic products such as bacon, sausage, ham and other processed meat products. In other words, there is sufficient evidence that eating these processing meat products often cause cancer to people. There are many carcinogens in bacon, such as nitrite, nitrosamine, phenylpang, formaldehyde, etc.

Among them, nitrite is a common ingredient that is often put in bacon, which mainly plays the role of hair color care and inhibitory botulinum. -The carcinogenic effect after nitrosamine; nitrite will also generate nitrosamine in the environment of gastric acid after being eaten into the body; after smoked bacon, the smoky process will make bacon contain benzene benzene. In addition, this substance is attributed to strong carcinogens by the international cancer research institution; smoking can also allow the surface of the bacon to attach a layer of formaldehyde, which is also a type of carcinogen.

Smoom meat may cause cancer | Tuwa Creative

However, although the bacon is returned to the carcinogen, it does not mean that eating it can cause cancer. If you like to eat bacon, control the amount of food, and occasionally eat it.

In addition, the salt content of bacon is not low, basically above 6%. This means that even if you eat 50 grams of bacon (as much as two fingers), you may consume 3 grams of salt.

The "Chinese Resident Dietary Guidelines" recommends that the daily salt intake of each residents per day does not exceed 5 grams, which is about 1 beer bottle cap (containing rubber pads). And 50 grams of bacon can ingest 3 grams of salt, and eat other dishes, it is easy to take the salt intake throughout the day to exceed the standard. Long -term high -salt diet will not only increase the risk of high blood pressure, but also increase the risk of gastric cancer.

05

Can I eat bacon in weight loss?

Facing the seductive bacon, many of the weight -loss friends are "daunting", for fear that they will gain weight after eating.

The fat content of bacon is really not low. According to the data in the latest version of "Chinese Food ingredients", the fat content of raw bacon can reach 48.8%, which means that even if only one piece of bacon is only eaten, 24 grams can be intake. Fat, this is 7.7 times the same weight pork lean meat. Therefore, if you are controlling weight, you really have to eat less.

06

How to eat bacon health?

Although eating bacon is not good for health, the bacon is really delicious. For "foodies", it is really difficult to give up! You do n’t need to ring with bacon. Refer to the following suggestions to eat relatively healthy, reduce the damage of bacon to your body.

① Soak up before cooking: the harmful substances of bacon are mainly existing and surface. Before eating bacon, you need to scrape the mold on the surface, then cut off some of the meat on the surface, and then soak it with water. This can reduce the amount of carcinogen and nitrite. Essence

② Pay attention to the cooking method: The bacon itself is high -oil and salt. You should try to avoid fried and frying. The method of fried will not only make the bacon more unhealthy, but also generate more nitrosamines at high temperature. It is recommended to cook the bacon with stew more. If it is stewed, it is best not to drink soup.

③ With fresh fruits and vegetables: Vitamin C, mineral calcium, chlorophyll, and polyphenol compounds in fruits and vegetables can inhibit the formation of nitrosamine or other carcinogens and reduce carcinogenic risk.

④ Use spices: Natural spices can not only taste the dishes, but also contain polyphenol, flavonoids and other antioxidant ingredients. It is helpful to fight oxidation, bacteriostatic, and anti -cancer. , Black cumin, etc. In addition, some studies have shown that adding spices when pickling bacon can reduce the production of heterocycles and also have anticorrosive effects.

⑤ Eat less: It is recommended to control between 40 and 75 grams each time, 50 grams is about 2 fingers. If there are diseases such as hypertension, hyperlipidemia, diabetes, you should try not to eat it.

Summarize:

Although the bacon is delicious, it belongs to processing meat products. For health, you still have to control the amount of food. Not just bacon, ham, bacon, and sausages have to be eaten less!

Author | Xue Qingxin China Nutrition Society member registered nutritionist health manager public nutritionist

Review | High -Super China Disease Prevention and Control Center Associal of Nutrition and Health Institute of Nutrition and Health

references:

[1] Gong Wenjuan, Wen Kaiyong, Qiao Navy, Wang Yue, Wen Pengcheng, Zhu Yan, Zhang Weibing, Zhang Zhongming. Research on the quality differences in traditional bacon in Sichuan under different storage methods [J]. Food and fermentation technology, 2021,57 (05): 8-16.

[2] Guo Keyu, Wang Song, Tang Lin, Ouyang Yilin, Liu Mengru, Liu Shuliang, Yang Yong, Guo Hongxiang, Chen Yijuan. The current status of fungal toxin pollution in pickled bacon products and the progress of prevention and control [J]. 21): 315-321.

[3] Hong Kong Food Safety Center.

https://www.cfs.gov.hk/sc_chi/whatsnew/whatsnew_fst/whatsnew_fst_lapmei_chinese_preserved_meat_safety.html

[4] Zhu Xinpeng, Liang Ru, Zhang Weiyi, Jia Wei, Xu Xi, Bai Zengbao. The safety of the edible and harmful substances of bacon [J].: 10.19812/J.CNKI.JFSQ11-5956/TS.2020.19.019. [5] Li Yanli. Study on the quality changes during the storage of bacon and sausage storage [d]. Southwest University, 2012.

[6] Yang Hua, Meng Peipei, Wang Changlu, et al. Factors affecting N-nitrosamines under the condition of simulated meat products [J]. Food Industry Technology, 2013 (16): 56-60.

[7] Li Fang, Li Hongjun, Li Shaobo, He Zhifei. The functional characteristics of natural spices and its application research status in meat and meat products [J]. Food and fermentation industry, 2020,46 (20): 274-281.doi: 10.13995/J.CNKI.11-1802/TS.024097.

[8] Chinese Society of Nutrition. Chinese Resident Dietary Guide [M]. People's Health Publishing House .2022

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Source: science rumor

Edit: yellow water machine

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