Lunch meat may cause bladder cancer
Wednesday, August 04, 2010
by: Jonathan Benson, staff writer
(NaturalNews) A recent study published in the journal Cancer links nitrate-containing cold cut meats to bladder cancer. According to the study, people who eat red meat cold cuts that contain nitrates or nitrites have a nearly 30 percent increased risk of developing bladder cancer.
（NaturalNews）最近一項在癌症雜誌發表的研究，聯繫硝酸鹽含冷切肉類與膀胱癌。根據研究，吃冷切紅肉的人們，那含有硝酸鹽或亞硝酸鹽的，有機增加膀胱癌發展30%的風險。
"Nitrate and nitrite are precursors to N-nitroso compounds (NOCs), which induce tumors in many organs, including the bladder, in multiple animal species," explains the study.
“硝酸鹽和亞硝酸鹽是對N-亞硝基化合物（NOCs）的前體，那導致在許多器官的腫瘤，包括膀胱，在多種動物物種，”研究解釋。
Nitrates are added to meats as a preservative and as a color-protector. They make the meat appear fresher for a longer period of time. But these additives are highly toxic and dangerous to health.
"[S]odium nitrite, when consumed by the human body, forms some of the most highly carcinogenic chemical compounds ever recorded in the world of foods and nutrition. They're call nitrosamines, and these nitrosamines directly promote cancers throughout the body, most notably colorectal cancer," explains Mike Adams, the Health Ranger, in his book Spam Filters for Your Brain.
Roughly 300,000 men and women from eight U.S. states participated in the study. Researchers followed participants for up to eight years and found that people whose diets were high in nitrites -- no matter where the additives came from -- had an increased risk of developing bladder cancer.
They also discovered that participants who ate a lot of nitrite-containing foods tended to eat less fruits, vegetables and other nutrient-rich foods.
According to the research, non-Hispanic Caucasians who smoke and have a higher body-mass index (BMI) represent the biggest consumers of processed red meats.
Sources for this story include:
http://www.foxnews.com/story/0,2933,598322,00.html?mep
http://www.naturalpedia.com/sodium_nitrite.html
http://www.naturalnews.com/029367_lunch_meat_bladder_cancer.html
午餐肉水銀風波疑點多
2010年07月22日(四)
俗稱「白豬仔」的罐頭午餐肉長城牌火腿豬肉被香港食物安全中心驗出含有水銀，經銷商遠大貿易有限公司昨展開回收行動，但形容事件疑點重重。遠大指，內地廠房前日以水銀混入原材料作高溫加熱及攪拌進行實驗，結果午餐肉色澤變得暗淡且水銀平均分布，並不像涉事罐頭的水銀集中在罐底及完整，事件已交法律顧問跟進，若有證據涉及人為添加水銀會考慮報警，長城牌內地進出口公司更明言懷疑有外來因素影響。
食安中心昨完成長城牌十三個不同批次的豬肉產品樣本詳細測試，結果無發現水銀，該中心去年一月至上月亦抽取了約七千三百五十個肉類及肉類製品樣本作各項測試，包括兩個長城牌火腿豬肉罐頭樣本在內的所有樣本，金屬雜質含量測試均合格。遠大貿易有限公司營業經理藍寶珍表示，發現含有水銀的四萬八千罐火腿豬肉幾乎全面推出市場，早前到零售點視察發現已無出事批次罐頭出售，食安中心則根據遠大提供的資料稱，截至昨傍晚已經回收約八千一百罐受影響罐頭。
高溫殺菌水銀難完整
公眾關注火腿豬肉含水銀原因，遠大董事總經理李歡接受本報記者電話訪問時形容事件「好懸疑」，重申代理長城牌產品近六十年，「白豬仔」從未出現品質問題，在北京商品檢驗部門責成河南當局徹查的同時，李歡指公司前日亦自行在廠房實驗，將水銀放在罐頭及原材料後，按恒常生產程序高溫殺菌及攪拌，結果發現水銀平均混入肉內，肉色變得暗淡及像燒焦，與涉事罐頭圖片的水銀形態有分別。
「水銀會周圍走，至今只有一個批次嘅唯一一罐產品有水銀，仲要粒粒咁完整，真係解釋唔到。」李歡指出，長城牌由北方國際集團天津食品進出口有限公司出口，現時在天津及河南設兩個廠房，涉事批次在河南生產，由於所有產品均經攝氏一百二十七度高溫殺菌，其後水銀仍完整難以解釋：「會搵專家研究原因，呢一刻唔排除係長城牌嘅問題，但如果有證據話係外人添加，報警可能係下一步行動。」
生化專家學者稱罕見
內地傳媒昨報道，北方國際集團天津食品進出口有限公司負責人回應時更加直接：「我們懷疑有外來因素，生產罐頭根本不需要添加水銀達到甚麼效果。」該負責人並指實驗證明肉類若與水銀長期接觸會發黑，但涉事罐頭肉類沒有發黑，或許已證明兩者沒有長期接觸。
香港城市大學生物及化學系副教授林漢華解釋，液態水銀在加熱後會轉化成氣態水銀，甚至於室溫環境已揮發，若午餐肉經高溫處理，開罐後水銀仍呈珠粒狀機會不大，加上罐頭食品生產程序及包裝物料均不涉水銀，他亦難以明白午餐肉夾雜粒狀形態液態水銀原因。而另一名生化專家稱，不能單從圖片分析水銀是否由人為後期添加，但事件確實罕見。
http://the-sun.on.cc/cnt/news/20100722/00407_015.html?pubdate=20100722
食品調查 - 藥漢堡
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