Sausage carcinogenic, is it true? Can you rest assured that sausage it?

A recent online "eat sausage cause cancer," the news of concern, grilled gut outside tender, is now many children and young people more favorite snack. In schools, railway stations, shopping malls and other places selling sausage stalls can be seen everywhere, and very cheap, the price of 1 yuan to 4 yuan, can be said to be both tasty and cheap food. But how many flesh are in these delicious and cheap sausages? What is the use of meat? Will it cause cancer to our body?

The common sausage on the market is usually several kinds of sausages such as "crispy intestine", "black pepper sausage" and "pure sausage". The sausage prices are also quite cheap, and the selling price is only a few hairs Money, and the boss will patted the chest to tell you, absolutely pork intestines. In fact, these sausage meat content is minimal, and can even be said to be basically no. The price of pork is generally more than ten yuan a pound, if this pound of pork made of sausage is estimated to be made into 3 to 4. And this cheap sausage in the supermarket retail price is only a dollar, as the wholesale price is more than you can imagine the cheaper. As the saying goes no one is willing to lose money business, not to mention shrewd business.

In fact, most of the sausages we eat today are made of fake meat. In accordance with national standards, only the protein content of sausages to make provisions, but not on the sausage meat content regulation. So shrewd businessmen in the production of sausage mainly to soy protein as the main raw material. If you read the list of ingredients for your sausage, you will find that sausages are also added with food additives such as sodium pyrophosphate, potassium sorbate and nitrite, which are used to increase the taste and color of sausages.

Sausage in the processing, will join the nitrite, nitrite is a preservative, but also a color agent. Although nitrite does not produce carcinogens, but nitrite will be converted to nitrosamines in the human body, long-term consumption can lead to esophageal cancer, stomach cancer and so on. Nitrite can enter the fetus through the placenta, infants within 6 months are particularly sensitive to nitrates, pregnant women, long-term consumption of foods containing nitrite teratogenic effects on the fetus. Excessive intake of nitrite can lead to methemoglobinemia in young children. Because of the large amount of nitrite in the body combined with hemoglobin in the blood, the content of methemoglobin will increase. Because methemoglobin can not combine with oxygen, it will lead to lack of Oxygen, severe cases can lead to death. In fact, we see a lot of cooked food are joined nitrite, cooked cooked meat color dark red, and joined the nitrite cooked food color will be very bright.

Meat in the open flame barbecue, the fat will pyrolysis or polymerization of harmful substances, such as benzopyrene. Benzopyrene is a kind of organic compounds with obvious carcinogenic effects. According to the research, the death rate of lung cancer increased by 5% for every 1% increase in the content of benzopyrene in the living environment.

Sausage contains a lot of food additives, belong to a group of carcinogens identified by the World Health Organization, these additives in the human body metabolism, will increase the burden on the liver and kidneys, induced liver and kidney disease, severe cases can lead to fetal deformity, carcinogenesis. Experts advise, cheap sausage contains nutrients is minimal, for their own health, do not recommend long-term consumption.