Preserved Meat: Zeng Yaochi, deputy chief physician of the Clinical Nutrition Department of Shenzhen Traditional Chinese Medicine Hospital, reminded that during the pickling process, a large amount of salt is added to preserved meat, resulting in excessive nitrite content, which enters the body and is converted into nitrosamine, a known carcinogen.
Processed Meat: Ma Guansheng, director of the Department of Nutrition and Food Hygiene, Peking University School of Public Health, said that ham, sausages, and other commonly eaten processed meats contain nitrite, nitrate, and amides, which are all carcinogenic precursors. Long-term intake is detrimental to health.
