Chinese sausage is a popular dish, especially during Tet, but doctors recommend not eating too much for a long time to avoid affecting your health.
The main ingredients to make Chinese sausage are pork, small intestine, salt and spices. The meat is sliced, diced and marinated with spices. After being stuffed with marinated meat and fat, the sausage is dried in the sun and wind for about 3-4 days or hung up in the kitchen.
In the old days, people only slaughtered pork in the twelfth lunar month to welcome spring. Chinese sausage was a way to store meat for later consumption, preserving it for a long time, making the Tet feast more flavorful.
According to Dr. Bui Thi Yen Nhi, University of Medicine and Pharmacy Hospital, Ho Chi Minh City - Branch 3, although it is a popular delicacy in many regions, Chinese sausage can affect health if consumed in large quantities over a long period of time. During the preservation of Chinese sausage, a large amount of salt is often added, so eating too much will cause excess sodium ions in the body, easily leading to water and sodium retention. This can make high blood pressure worse.
If the salt content in sausage exceeds the standard, long-term consumption will increase the risk of high blood pressure, cardiovascular disease, gallstones, fatty liver. At the same time, it will damage the stomach lining and intestinal digestion, leading to chronic gastroenteritis, stomach ulcers and other diseases.
In addition, sausages contain high levels of saturated fat and cholesterol. Eating too much can affect heart health, or aggravate symptoms of existing heart disease.
During the production of sausage, people add many spices such as chili, salt, preservatives, colorants... which can irritate the digestive tract.
In addition, the processing process such as smoking can produce harmful substances such as benzopyrene compounds and N-nitroso compounds (nitrosamine, nitrosamide). Pediatricians believe that eating sausage occasionally is not a problem, but when consumed in large quantities over a long period of time, people may face the risk of cancer of the nasopharynx, esophagus, liver, digestive tract... However, the onset and cause of cancer are very complicated, in addition to factors such as carcinogens, gene mutations are also very important.
The doctor also noted that sausage is considered a type of food similar to raw salted meat, so it should be heated before eating and cooked to ensure safety. Consumption of sausage should be controlled in moderation in the diet.
Some groups of people need to be careful when consuming this dish:
- Long-term consumption of large amounts can cause problems such as hyperlipidemia, indigestion, heat in the body and adversely affect patients with cardiovascular and cerebrovascular diseases.
- Patients with high blood pressure, lipid disorders, fatty liver and impaired kidney function should limit.
- The elderly and children should eat less sausage; pregnant women should try to avoid eating it because this dish contains a lot of salt and bad fat.
- People with intestinal or pancreatic diseases should eat less sausage because the high fat content can make digestive symptoms worse.
- People whose parents or siblings have stomach cancer, esophageal cancer, or whose first-degree relatives have digestive tract tumors should not eat a lot of Chinese sausage.
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