In the past, there was no refrigerator, and people often stored meat after salting, air drying, fermentation, smoking, or other treatments in order to extend the storage time of meat.
After the meat has been cured or smoked, it not only inhibits the reproduction of microorganisms, but also increases the flavor of the food. Today cured and smoked meats have changed from a simple means of preservation to a processing technique for unique flavored foods, as a flavoring or appetizer for people.
However, these processing methods not only use more table salt, but also have some food safety problems. Long-term consumption poses risks to human health, so try not to eat or eat less.
Health effects of processed meat products such as cured/smoked meat
First, processed meat products may increase the risk of several cancers.
Regular consumption of pickled foods increases the risk of colorectal, breast, primary liver cancer, etc.; excessive consumption of smoked foods can increase Risk of gastric and esophageal cancer .
Processed meat products such as bacon, sausage, ham, and lunch meat are made by adding table salt and nitrite, and the combination of nitrite and amine substances decomposed by proteins can be synthesized Carcinogens “nitrosamines”.
When smoking, the oil of the meat will drip due to high temperature, and falling on the charcoal fire will produce a variety of carcinogens, such as polycyclic aromatic hydrocarbons, benzopyrene, coal tar, etc. These harmful substances will exist on the surface of the smoked meat.
Alternatively, fat from processed meat may be one of the factors that can trigger bowel cancer.
The results of a study published in International Epidemiology in April 2019 showed a 19% increased risk of colorectal cancer for every additional 25 grams of processed meat eaten per day, equivalent to a slice of bacon or ham.
Moreover, regular consumption of pickled foods can stimulate the gastric mucosa, leading to the development of atrophic gastritis, which is associated with the development of gastric cancer.
In addition, processed meat products such as cured meats have a high salt (sodium) content and are classified as high-salt (sodium) foods. If consumed regularly, it can easily cause high blood pressure and can also increase the load on the heart and kidneys.
How to eat cured and smoked meat scientifically?
Processed meat products such as cured and smoked meat can only be eaten as a snack for people and should not be eaten in excess. We should still mainly eat fresh meat, fish and other foods, and try to make them fresh and eat them; if you choose less or no processed meat products, you can eat a little occasionally to change your taste.
Master the following tips to reduce your intake of processed meat products more scientifically.
1. Don’t regard processed meat products such as pickled meat and bacon as the protagonists of the dining table. Just add a little when cooking and mixing noodles. At the same time, you should eat more fresh vegetables and fruits.
2. In addition to being eaten directly, processed meat products such as cured meat and bacon can also be used as condiments during cooking.
Friends who love to eat processed meat products, can Replacement of salt by processed meat products , processed meat products not only have a salty taste, but also have a variety of flavors. If processed meat products are added during cooking, you can add less or no salt, MSG and other condiments. For example, “Fry and marinate the meat with asparagus and other vegetables, and add less or no salt and MSG”.
3. If you still want to add salt, soy sauce, etc. during the cooking process, it is best before adding cured meat, bacon and other processed meat products Rinse or soak with water first , thereby reducing the salt content.
4. When cooking, try to retain the taste of the ingredients themselves. There is no need to add too many processed meat products, just add a small amount to enhance the flavor.
5. Processed meat products such as cured meat and bacon can wait Put it back in when it’s almost out of the pot , this will taste more salty than eating it from the beginning. In this way, you can use less cured meat, bacon and other processed meat products to cook food with comparable salty taste.
Do you like to eat cured and smoked meats? Welcome to the message area to participate in the discussion~
Disclaimer: All photos used in this blog are generated by artificial intelligence (AI). These images are original creations produced by AI technology and do not depict real people, places, or events. They are provided for illustrative purposes only and cannot be claimed or used as real photographs.
Dr. Ashish Singh is not just a consultant orthopaedic surgeon but a visionary leader in the field. Serving as the Medical Director at Anup Institute of Orthopaedics & Rehabilitation in Patna, Bihar, he holds an illustrious academic background with MBBS, MS Ortho, MCh.Orth. (UK), PG Diploma CAOS (UK), and SICOT Diploma Orth. (Sweden).
