What are the health risks of cured pork?

Generally speaking, as a type of preserved meat, excessive or long-term consumption of salted pork may lead to various health risks, including elevated blood pressure, increased risk of cardiovascular diseases, formation of harmful substances, nutrient loss, and gastrointestinal irritation. The detailed analysis is as follows:

1. Elevated Blood Pressure: A large amount of salt is added during the production of salted pork. Long-term consumption can lead to excessive sodium intake, causing water and sodium retention, increasing blood volume, and consequently raising blood pressure. This is especially detrimental to individuals with hypertension or those who have difficulty controlling their blood pressure.

2. Increased Risk of Cardiovascular Diseases: A high-salt diet can damage vascular endothelium and promote the development of atherosclerosis. Additionally, salted pork contains relatively high levels of saturated fat and cholesterol. Excessive intake may elevate blood lipid levels, further increasing the risk of cardiovascular conditions such as coronary heart disease and cerebral infarction.

3. Formation of Harmful Substances: Nitrites may be produced during the curing process of salted pork. These substances are toxic, and excessive intake can harm health. Long-term consumption may also increase the risk of cancer, particularly when the pork is inadequately cured or improperly processed, leading to nitrite levels exceeding safety standards.

4. Nutrient Loss: The curing process destroys water-soluble nutrients in salted pork, such as B vitamins and vitamin C, reducing its overall nutritional value. Long-term reliance on such foods may result in deficiencies of certain nutrients, negatively affecting normal metabolic functions.

5. Gastrointestinal Irritation: Due to its high salt content and firm texture after curing, excessive consumption of salted pork can irritate the gastrointestinal mucosa, stimulate overproduction of gastric acid, and cause discomfort such as acid reflux, stomach pain, and bloating. Individuals with weak digestive systems may experience worsened symptoms like diarrhea and indigestion.

To minimize health risks, consumption of salted pork should be limited in both frequency and portion size. It should be consumed together with fresh vegetables and fruits rich in vitamins to help promote the metabolism of harmful substances. Soaking or boiling before cooking can reduce some of the salt content. Maintaining a balanced diet is essential to reducing potential harm.