Easiest Way to Cause Cancer When Eating Hotpot

The Food and Drug Administration has issued a warning not to drink broth that has been boiled for an extended period. In particular when it comes to hotpot,the broth is simmered for 60 minutes or more, its nitrite content can exceed 10 mg/kg or 15 mg/kg respectively. This is far higher than the general levels found in most foods. When more than 200 mg of nitrites are ingested at once, it may cause oxygen deprivation in the body and even acute poisoning; severe cases could lead to cancer.

Recently, improper consumption methods for hotpot have frequently led to health issues. For example: eating food that is too hot can result in burns to the mouth, while undercooked food can spread parasitic diseases. Recently, professional technical personnel from the city's Food and Drug Administration conducted a test on nitrites and other substances in hotpot broth. The results showed that after simmering for 30 minutes, the nitrite content exceeded 3 mg/kg;after 60 minutes or 90 minutes of boiling, the nitrite content reached over 10 mg/kg or 15 mg/kg respectively, much higher than in general foods. When a large amount (over 200 mg) of nitrites is absorbed into the body at once,it can convert normal red blood proteins to methemoglobin, leading to oxygen deprivation and acute poisoning in the body.

Currently, there is no national standard for nitrite content in hotpot ingredients; for pickled vegetables, the limit is 20 mg/kg. Additionally, meats, fish, and organs from high-protein foods can release amine substances during prolonged high-temperature boiling. These amines, particularly secondary amines, combine with nitrites to form nitrosamines, which are recognized as carcinogenic by medical science. The high temperature of hotpot also causes the destruction of vitamin C in vegetables, and vitamin C precisely has an inhibitory effect on the formation of nitrosamines.

The Food and Drug Administration advises that food should be thoroughly cooked before eating to avoid drinking broth that has been boiled for a long time; do not get burnt due to haste. At the same time, consuming vegetables and fruits rich in vitamin C during hotpot can help.