A Western-style sandwich with a cup of thick yogurt, this simple breakfast mix is ​​a choice of many fast-paced urbanites, but this is a common diet, but it was overshadowed by a rumor on the Internet. .
It is rumored that the ham, bacon, and yogurt in the sandwich are edible together and are prone to cancer! Because nitrates or nitrites in processed meat products run into yogurt, they turn into a carcinogenic nitrosamine. So do not drink yogurt 1 hour before and after eating processed meat products.
The nitrosamines mentioned in the rumors are a carcinogen and one of the causes of cancers such as esophageal cancer, gastric cancer, and liver cancer.
So what is the truth? In order to find out the truth of the problem, CCTV Financial Reporter came to the National Food Quality and Safety Supervision and Inspection Center to test the nitrosamine content in the ham and yoghurt mixture.
According to the provisions of the People's Republic of China National Standard, except for canned meat in meat products, the content of nitrosamines shall not be higher than 3.0 micrograms per kilogram. Except for canned aquatic products in aquatic products, the content of nitrosamines shall not be higher than 4.0 micrograms per kilogram.
The test results showed that nitrosamines were not detected in the mixture of the two. What about rumors and yoghurt that can't be accompanied by rumors about food?
Jia Kai, Director of the Department of Nutrition of Chaoyang Hospital: The idea that yogurt can not be eaten simultaneously with ham is false and unscientific. We often say that the conversion of nitrite to nitrosamines requires a lot of conditions, including the pH value, the acidity, the temperature, and the role of some microbes. It is a comprehensive factor that will bring this nitrous acid. Salts are converted to nitrosamines.
In the processing of meat additives, we can often see the presence of nitrates or nitrites. So what role do these substances play in the processing of meat products? What do experts think of this approach?
Zuo Xiaoxia, director of the Department of Nutrition, People's Liberation Army 309 Hospital: It is a food additive allowed in our national standards, so it is generally a coloring agent and preservative, and has a gloss, shelf life, antibacterial activity, and an increase in meat quality. The flavor is good, our country's standard is less than 30 milligrams of nitrite per kilogram of meat.
What advice will the experts from the Nutrition Department give to the intake of processed meat products?
Jia Kai, director of the Nutrition Department of Chaoyang Hospital: When we eat, we mainly pay attention to the amount of cooked meat products. At the same time, we must pay attention to the supplement of fresh vitamin C, which is like fruits and vegetables, which can reduce its pathogenicity. risks of.
Finally, experts reminded that according to the recommendation of Chinese residents' dietary pagodas, daily intake of meat is 40-75 grams, and it is better to eat fresh meat.
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