Preserved meats and vegetables 腌制食品

Preserved meat and vegetables, such as pickled cucumbers and bacon, contain excessive salt, which increases the burden on the kidneys and increases the risk of high blood pressure. In addition, during the pickling process, a great amount of alkylamine nitrite, a kind of toxin, is produced, which may increase the risks of nasopharyngeal cancer and other malignant tumors. Also, the high salt concentration does harm to the stomach lining and intestine. People who often eat preserved food have a higher possibility of developing stomach and intestinal canal diseases.