Cured meats have long been a delicious staple on many family dinner tables. Especially in southern cities like Guangdong, there is a particular fondness for them, with some families indulging in cured pork every few days. However, the Beijing Food Safety website published an article on March 13th, warning that excessive consumption of cured meats can increase the risk of developing gallstones.
Cured meats are mostly made from cured pork. Depending on the part of the pig, even the leanest cut, the pork tenderloin, contains 55 milligrams of cholesterol per 100 grams, while fatty pork contains as much as 109 milligrams per 100 grams. High levels of cholesterol can precipitate and accumulate in the bile to form stones. Furthermore, animal fats are not easily absorbed by the human body, and eating too much cured meat can increase the risk of fatty liver.
Many families who buy cured meat do not eat it immediately but generally store it for a period. To maintain a fresh texture, a large amount of salt is added during the processing and curing of cured meat. This salt can be converted into nitrites, which are carcinogenic to humans. Many regions with a high consumption of cured meat also have high rates of stomach cancer.
In addition, for patients with hypertension and heart disease, overindulging in cured meat can easily cause blood pressure to rise. High cholesterol can also lead to vascular blockage. People with hemorrhoids should also be cautious, as the high salt content in cured meat can increase blood pressure in the venous network, exacerbating the pain of hemorrhoids. Patients with kidney disease should also avoid salty foods, so it is best to avoid cured meat altogether. If excess sodium accumulates in the body and cannot be excreted, it can lead to edema.
Cured meat is not off-limits, but it should be eaten in moderation and with caution. Once a week is sufficient. It is best not to exceed 100 grams per serving. Cured meat can be steamed, boiled, or stir-fried, but high-temperature deep-frying is not recommended. To prevent the intake of harmful substances like nitrites, cured meat should be soaked and washed before consumption to reduce the levels of these harmful substances. (Jiang Liangduo, Professor of Internal Medicine, Dongzhimen Hospital, China Academy of Chinese Medical Sciences)