Wednesday, June 24, 2020

What does nitrite mean and what is commonly called nitrite

Nitrite is a common food additive in our lives. In recent years, it has become a hot word, because there are many rumors on the Internet that nitrite can cause cancer. Many people are very frightened, so what exactly is nitrite?

Nitrite meaning in Chinese

Nitrite, a general term for a class of inorganic compounds. Mainly refers to sodium nitrite, sodium nitrite is white to light yellow powder or granular, slightly salty taste, easily soluble in water. Nitrate and nitrite are widespread in the human environment and are the most common nitrogen-containing compounds in nature. The nitrate in the human body can be reduced to nitrite, the precursor of N-nitroso compound under the action of microorganisms. The appearance and taste are similar to table salt, and it is widely used in industry and construction. Meat products are also allowed to be used as a hair dye in limited amounts. The probability of food poisoning caused by nitrite is higher. Ingestion of 0.3 to 0.5 grams of nitrite can cause poisoning, and 3 grams can cause death. On October 27, 2017, the World Cancer Organization’s International Agency for Research on Cancer published a preliminary list of carcinogens. Nitrate or nitrite ingested under conditions that cause endogenous nitrosation are included in the list of category 2A carcinogens.

What is nitrite commonly called

Introduction to nitrite: nitrite, a general term for a class of inorganic compounds. Mainly refers to sodium nitrite, sodium nitrite is white to light yellow powder or granular, slightly salty taste, easily soluble in water. Nitrate and nitrite are widespread in the human environment and are the most common nitrogen-containing compounds in nature. The nitrate in the human body can be reduced to nitrite, a precursor of N-nitroso compounds under the action of microorganisms.

The use and precautions of nitrite: the appearance and taste are similar to table salt, and it is widely used in industry and construction. Meat products are also allowed to be used as a hair dye in limited amounts. The probability of food poisoning caused by nitrite is higher. Ingestion of 0.3 to 0.5 grams of nitrite can cause poisoning, and 3 grams can cause death.

Preventive measures for nitrite:

1. Vegetables should be properly preserved to prevent rot and not to eat rotten vegetables.

2. Leftover cooked vegetables should not be stored at high temperature for a long time before consumption.

3. Don't eat a lot of freshly pickled vegetables. When pickling vegetables, salt should be put more. At least 15 days or more before eating; but the currently pickled vegetables should be eaten immediately, and can not be stored for too long. Use fresh vegetables when pickling. .

4. Do not eat a lot of leafy vegetables in a short period of time, or boil in boiling water for 5 minutes, then discard the soup before cooking.

5. The dosage of nitrate and nitrite in meat products must be strictly in accordance with the national health standards, and cannot be increased.

6. Do not use bitter well water for cooking porridge, especially do not store overnight.

7. Prevent misuse of nitrite as table salt or alkaline surface.

8. Eat more vitamin C and vitamin E, as well as fresh fruits.

9. Soak the vegetables in boiling water for 3 minutes before eating, and put the potatoes in 1% saline or vitamin C solution for one day and night.

What is nitrite

Nitrite is a salt made of nitrite, mainly refers to sodium nitrite (NaNO2), contains nitrite ions, has a symmetric anion with the same N–O bond length and about 120 degrees O–N–O bond angle. Nitrite can be oxidized or reduced, and the product depends to some extent on the oxidant/reducing agent and its strength. Nitrite is also an important biochemical source of nitric oxide (NO) as a potent vasodilator. Nitrite can also be used in the food production industry to preserve meat in cured meat, and long-term consumption of amine nitrate produced by the action of secondary amines can cause human carcinogenesis and is a substance harmful to human health.

Extended data toxicity: Nitrite can be combined with myoglobin in meat to be more stable, so it is often added as a color retention agent in sausages and bacon in the food processing industry to maintain a good appearance. The lethal amount of nitrite to humans is 22 mg per kg of body weight. Under cooking or other conditions, the nitrite in meat can react with amino acid degradation to produce nitrosamines with strong carcinogenicity. Some studies believe that high nitrate intake can reduce the body's digestion and absorption of iodine, resulting in goiter, but whether nitrate is the direct cause of human goiter, need to be further investigated. When using nitrous acid for color development, nitrite reacts with amines in meat to form nitroso compounds, or is converted to nitrosamines in an acidic environment in the intestine. These nitroso compounds are carcinogens.

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