The online report that overnight dishes can cause cancer, mainly because they are worried about the synthesis of carcinogenic amylamide in vegetables in humans. However, because the concentration of nitric acid in natural foods is low, the amount of nitric acid synthesized in humans is not enough to cause cancer. He has not yet proved the correlation between nitric acid in vegetables and cancer.

It is not recommended to eat overnight dishes often

However, Dai Shan, a nutritionist at the East Hospital of Nutrition, still does not recommend eating overnight dishes often, especially the salt nitric acid content of leaves is relatively high, fruits or roots and vegetables are less, and the salt nitric acid content in the food is seasonal, place of origin, and fertilization (using nitrogen fertilizer will make it The concentration of nitric acid is increased) and other factors. Fortunately, nitric acid is dissolved in water, and more than 50% of nitric acid can be removed after cooking and blanching of vegetables. However, as the storage time increases, such as overnight or more than 8 hours, nitric acid will increase again, so leaves should be eaten as a meal.

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In addition, some people are worried that cooking leaves with seafood rich in "amine" can produce nitroamine, which does not require excessive tightness, because there is no evidence that it can cause cancer and consume more antioxidant foods, such as vitamin C-rich fruits, bacao, strange fruits, citrus, etc., can help the body resolve nitroamine.

Easy to nutrient loss and food safety problems

Many people think that overnight dishes refer to the leftover dinner on the second day. In fact, as long as the time is stored for a longer time, more than 8 hours or more, you must be careful of food safety concerns, and it is not necessary to have one night. As for the most worrying problems when eating overnight dishes, the following are:

■ Nutrition loss:

Although there is no doubt about carcinogenicity, it is still necessary to pay attention to the problem of nutrient loss. After cooking, the food is stored for a period of time. The first thing to do is that the concentration of water-soluble vitamin B and vitamin C will gradually decrease, but the carbohydrates, fats, protein and mineral content will not decrease due to overnight or storage for too long.

■Food safety issues:

If the front-end hygiene is not processed properly, the longer the storage time, the easier the bacteria will reproduce. Pathogenic bacteria appear in all foods, which may cause abdominal pain and abdominal poisoning after consumption. For example, if seafood and beans are stored properly, you will be worried about infection with Vibrio pyridium; eggs may have risk of contamination of Salmonella; meat, beans or lettuce salads, and there may be doubts about Staphylococcus aureus infection.

Food is contaminated by pathogenic bacteria and causes food poisoning. For example, cooked food is contaminated by raw food and is not eaten immediately. After a period of time, the bacteria are reproductive and more, producing toxins, and poisoning occurs, causing symptoms of stomach pain, abdominal pain, nausea, vomiting, inflammation, headache, and weak body. Bloody stools will occur when the damage occurs, and serious food poisoning may also endanger life and should not be ignored.

■Different taste:

If overnight dishes are hot again, the taste will definitely become worse. For example, the meat will become older and older as it is cooked, the seafood will become smaller and harder after it becomes hot, and the leaves will become yellow and scattered, which is not as delicious as it is cooked.