¿Qué hacer si los nitratos en el chorizo superan límites seguros?

Production: Popular Science of China

Author: Li Zhenhui

Producer: Guangdong Provincial Association for Science and Technology.

During festivals and celebrations, chorizo is a delicious dish to gift and welcome guests. However, there have been repeated reports about excessive nitrite levels in chorizo. Why are nitrites added to chorizo? What are the dangers of excessive nitrites in food? To clarify these doubts, we invited Long Rirong, leader of the expert group from the Research and Development Center for Nutritional Medical Foods at Guangdong University of Traditional Medicine and a level 1 registered nutritionist in the country.

The use of nitrites in sausage production is for preservation, and the country has clear regulations on the permitted amount.

Many people view nitrites as a food additive associated with cancer and have criticized their use. Numerous articles online claim that foods containing nitrites create conditions that promote the growth of tumor cells in the human body. In this regard, Long Rirong clarifies that merely consuming cured products will not make one sick or increase cancer risk; simply, those who regularly consume these foods have a higher probability of developing cancer compared to those who do not. As long as they are not consumed daily, there is no need for concern. In fact, as long as they are not fresh foods, most food products contain preservatives; otherwise, it would be difficult to store them. The primary reason nitrites are added to cured sausages is for preservation.

He pointed out that the current food safety issue regarding nitrites is due to their excessive addition. 'With excessive addition, the meat has a brighter red color, making it more appealing for sale.' However, excessive intake of nitrites can lead to food poisoning. Additionally, in the acidic environment of the stomach, nitrites can easily react with protein metabolites, producing carcinogenic compounds called nitrosamines. Nitrosamines have a strong carcinogenic capacity and can contribute to the development of gastric and liver tumors. Therefore, the country has already established clear regulations, with limit standards on the amount of nitrites present in various foods. In processed meat products, the residual sodium nitrite content should generally not exceed 30 milligrams per kilogram.

Eating smoked sausages along with many fresh vegetables is recommended, as vitamin C can break down nitrites.

In fact, Chinese cured meats are safe to eat as long as they are not made from sick pork and do not contain excessive preservatives (nitrites). Long Rirong indicates that from a nutritional and food safety perspective, it is better to consume cured meats in moderation, as they are not fresh foods but rather strongly flavored cured products. This is particularly important for people with hypertension: it is recommended to soak cured meats in water for a while to dilute the salt or blanch them in water before cooking, and to try to add less salt when cooking.

What should one do regarding less healthy cured meats that people still enjoy eating? Long Rirong's suggestion is:

In daily diet, one should control the total amount of meat consumed. The 'Chinese Residents' Food Pyramid,' formulated by our country's nutrition community, recommends an average daily intake of meat between 50 and 75 grams, which is a scientifically recommended amount.

A reasonable combination of foods and good eating habits is also very important. When consuming cured meats, it is healthier to accompany them with fresh vegetables. 'It is better to consume canned foods alongside fresh fruits and vegetables rich in vitamin C, as this vitamin can prevent the conversion of nitrates to nitrites. Lemons, chili peppers, and garlic can break down nitrites,' he explained. To meet the needs of balanced nutrition, according to the food pyramid recommended by the Chinese Nutrition Society, each person should consume between 300 and 500 grams of vegetables daily (equivalent to about one pound of vegetables). Furthermore, when cooking vegetables, it is advisable to use a bit less salt to reduce sodium intake.

Content provided by: Guangdong Association of Science and Technology.

Resource content provided by the project unit.