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Long-simmered hot pot soup may produce carcinogens
Many people have heard that hot pot soup should not be drunk because it contains toxins. Some friends ask, when is it not safe to drink? Is it unsafe to drink it right after it's boiled? Is it unsafe to drink any of the soup after it has been simmering for a long time? The key to this question is data.
A domestic research paper was found (Author: Wang Suwen, Title: Investigation of Nitrite in Hot Pot Cooking, published in "Shanghai Journal of Preventive Medicine"), researchers measured the changes in nitrite content in four types of hot pot soup. Data from four points in time were collected: at the beginning of the meal, and 30, 60, and 90 minutes after various foods were added.
The results showed that the nitrite content in the hot pot soup increased continuously as the measurement time extended. By the end of the 90-minute meal, the increase in the pickled cabbage soup base was the highest, at 9.83 times, followed by the seafood soup base at 7.06 times. The bone broth and the鸳鸯 (mixed) soup base showed smaller increases, at 2.88 and 3.05 times, respectively.
In terms of nitrite content, the initial concentration of the soup bases was similar, between 1.3 and 1.8 mg/L. However, as the cooking time increased, the difference in nitrite content became increasingly larger. The final content of the pickled cabbage soup base reached as high as 15.73 mg/L, and the seafood soup base reached 12.70 mg/L. Therefore, the statement that hot pot soup that has been simmering for too long is unhealthy is supported by evidence.
If you drink this kind of soup, will it cause nitrite poisoning? Based on the highest value of 15 mg/L, if you drink 2 small bowls (400 ml) of soup, the nitrite intake would be 6 mg. Adding the amount from the food that was cooked in the soup, it should not exceed 20 mg. This amount is not enough to cause nitrite poisoning in most people, as the dosage for nitrite poisoning is usually over 200 mg. However, this does not mean that it will not have adverse effects on the body. In hot pot soup, the content of amino acids and amines is relatively high, and they may synthesize carcinogens such as nitrosamines under heating conditions. Although there is no measured data on the nitrosamine content in the soup, its presence remains a concern. If you frequently eat this kind of hot pot, the risk of promoting digestive tract cancer cannot be ruled out, so it is best to drink less of the long-simmered hot pot soup.
Enjoy hot pot without harming your health
How can you enjoy hot pot without harming your health? Here are a few tips for hot pot lovers:
1. Pickled vegetables and seafood are naturally rich in nitrite, so the nitrite content is particularly high when they are used as soup bases. In comparison, clear soup, bone broth, and鸳鸯 (mixed) soup are relatively safer.
2. After cooking foods high in nitrite, such as pickled vegetables and seafood, be extra careful when drinking the soup.
3. If you want to drink the soup, it is not advisable to drink it at the end of the meal. It is safest to drink it within half an hour after starting the meal.
4. When eating hot pot, add plenty of fresh vegetables to reduce the risk of nitrite synthesizing carcinogenic nitrosamines. Excessive protein will enhance the effect of carcinogens. Vegetables should not be cooked for too long; it is best to add them to the soup early, rather than when the nitrite content in the soup is already high.
5. After a meal of meat, the next meal should be lighter, with more whole grains, beans, and vegetables, to supplement dietary fiber, vitamin C, and antioxidant health components that help prevent cancer, achieving a balanced diet.
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