Xiong Zhaogang, Xi'an Chest Hospital

In the southwest of China, the history of bacon has a long history. The author is a Chongqing people, from small children ate the most meat is bacon, but also enjoy that kind of taste in the mouth. Although bacon is particularly fragrant, but also conducive to long-term preservation, but can clearly tell you, bacon is unhealthy food, is carcinogenic high-risk food.

After being cured with salt and smoked inside meats such as fresh pork or beef or lamb, bacon becomes bacon after being left for a long time [1]. Under the action of bacteria for a long time, bacon contains much higher nitrite than other foods. Hygienic quality testing of cured bacon foods has also revealed excessive nitrite [2]. Nitrites as well as N-nitroso compounds are strongly carcinogenic, and the correlation between preserved foods high in salt and the occurrence of gastric cancer has been confirmed in several studies [3]. Some characteristics can also be seen from the regional distribution of tumor occurrence in China, and the incidence of gastric cancer is relatively high in the southwest of China, which may be related to the unique dietary habits.

Bacon contains a relatively high salt content, long-term consumption of large quantities, increasing the risk of cardiovascular and cerebrovascular diseases. High-salt foods can also directly damage the gastric mucosa, causing gastric epithelial cell hyperplasia and enhancing the propagation of gastric Helicobacter pylori, which has been shown to be the cause of gastric cancer.

To summarize, bacon is an unhealthy food that has been linked to the development of stomach cancer. Although bacon is good, you can't eat it often or much!

References:[1] Tong Guangsen. Research on the production process of preserved meat in Qingcheng Mountain[J]. China Seasoning,2014,39(6):98-101;[2]Gu Yao,Yuan Xiujuan,Wei Qiuning et al. Detection and analysis of nitrite content in cooked meat products and pickled vegetables in Ningxia from 2010 to 2012[J]. Journal of Ningxia Medical University,2014,36(9):1032-1034;[3]Liu Na,Shen Yueping,Li Baoxia et al. Meta-analysis of the relationship between high salt diet and pickled food and gastric cancer[J]. Environmental and Occupational Medicine,2009,26(3):263-270.

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Bacon is a cancer-causing food, for sure. The history of bacon is that people in farming societies smoked and sterilized meat in order to practice preserving it from spoiling. This method is inherently backward, and smoked foods are not inherently healthy.