How To Reduce The Intake Of Nitrite In Life?
Apr 02, 2020
Nitrite is a food additive commonly used in all countries in the world, and the main representative substance is sodium nitrite. Because it can combine with myoglobin in meat to form nitrosomyoglobin, it maintains a good appearance, has strong reducibility, and has a certain antiseptic effect, so nitrite is often used as a color protectant and preservative.
As acute nitrite poisoning leads to methemoglobinemia, chronic poisoning has the risk of teratogenic and carcinogenic, so the dosage must be strictly controlled. my country's "Food Additives Standards" (GB 2760) stipulates that sodium nitrite and nitrite can be used as color protectants and preservatives for food processing. Its scope of application and usage are: cured meat products (such as bacon, bacon, dried duck, Chinese ham, sausage, etc.), sauced meat products, smoked, roasted, barbecued meat, fried meat, meat enema, Fermented meat products 0.15g/kg, residual content ≤30mg/kg (calculated as sodium nitrite, the same below); canned meat products 0.15g/kg, residual content ≤50mg/kg; Western-style ham (smoked, smoked, smoked, Steamed ham) 0.15g/kg, residual content ≤70mg/kg.
Food poisoning caused by nitrite is also called enterogenic bruising, cyanosis and black mouth disease. After nitrite enters the human body, the low-iron hemoglobin in the blood of the human body loses the function of transporting oxygen, causing the tissue to be hypoxic, causing bruising and poisoning. Lips, tongue, fingertips of poisoned patients are bruised, conjunctiva, facial and body skin bruising in severe cases, nausea, vomiting, abdominal cramps, diarrhea, convulsions, coma, incontinence in severe cases, and death due to respiratory failure. In addition, it can also interact with secondary amines to produce nitrosamines that have a strong carcinogenic effect on animals. Epidemiological investigations indicate that many human cancers, such as gastric cancer, esophageal cancer, liver cancer, colon cancer and bladder cancer, may be related to nitrosamines.
