Nitrate-containing plant food poisoning

　　The occurrence of nitrite-containing plant food poisoning is related to eating vegetables containing a large amount of nitrites and bitter well water, and the specific causes of the disease are described as follows.

　　1. Eating vegetables containing a large amount of nitrites, usually leafy vegetables such as Chinese cabbage, celery, chives, beet leaves, radish leaves, lettuce, etc., which contain a lot of nitrates. When these vegetables are stored for a long time and begin to rot, the nitrite content will increase significantly. The more severe the rot of the vegetables, the more obvious the increase in nitrites.

　　2. Newly preserved vegetables have an increased nitrite content after 2-4 days of pickling, reaching the highest level after 7-8 days. This is also related to the concentration of salt and the temperature of pickling. (For example, the highest nitrite concentration is produced at a salt concentration of 5% and a temperature of about 37℃; there is no significant change at a salt concentration of 15%). Therefore, it is easy to cause nitrite poisoning when pickled vegetables are stored for 8 days or less, and the salt concentration is below 15%. The nitrite content in deteriorated pickled vegetables is the highest.

　　3. After cooking, placing cooked vegetables in unclean containers and storing them for too long, under the action of nitrate-reducing bacteria, the nitrates in the cooked vegetables are reduced to nitrites.

　　4. In a certain period, eating a large amount of leafy vegetables such as spinach and Chinese cabbage (not decayed), but when the digestive function is disordered and the concentration of gastric acid is low, eating a large amount of vegetables with a high nitrate content, and the large-scale reproduction of nitrate-reducing bacteria in the intestines, the speed of nitrite production in the gastrointestinal tract accelerates. At this time, a large amount of nitrite is absorbed into the blood, causing poisoning, which is often called enterogenous cyanosis.

　　5. In some areas, well water also contains a large amount of nitrates and nitrites (generally known as bitter well water). Cooking rice (porridge) with this water and improper storage for a long time can also cause poisoning. Other factors such as improper processing in the production of dairy products and preserved foods can also lead to poisoning.

　　Nitrite-containing plant food poisoning can lead to complications such as shock, arrhythmia, pulmonary edema, convulsions, and even coma. If not treated in time, it can be life-threatening. Severe cases may have symptoms such as slow heart rate, irregular heartbeat, coma, and convulsions, often resulting in death due to respiratory and circulatory failure.

　　The incubation period of nitrite-containing plant food poisoning. For those who have eaten a large amount of vegetables or unfermented vegetables, the incubation period is generally 1-3 hours, and some may take up to 20 hours before symptoms appear.

　　The symptoms of nitrite-containing plant food poisoning are mainly cyanosis, which is most obvious in the skin, mucous membranes, lips, and nail beds. In addition, there are symptoms such as headache, dizziness, weakness, chest tightness, shortness of breath, drowsiness, palpitations, nausea, vomiting, abdominal pain, and diarrhea. Severe cases may have symptoms such as slow heart rate, irregular heartbeat, coma, and convulsions, often resulting in death due to respiratory and circulatory failure.

　　The prevention of nitrite-containing plant food poisoning is mainly aimed at the cause, and the specific preventive measures are described as follows.

　　1. Vegetables should be properly stored to prevent rotting and should not be eaten if they are rotten.

　　2. Leftover cooked vegetables should not be stored at high temperatures for a long time before eating.

　　3. Do not eat a large amount of newly pickled vegetables; when pickling vegetables, more salt should be added, at least pickle for more than 15 days before eating; soaked vegetables should be eaten immediately, and should not be stored for a long time, and fresh vegetables should be used when pickling.

　　4. Do not eat a large amount of leafy vegetables in a short period of time, or blanch them with boiling water for 5 minutes, discard the soup, and then cook.

　　5. Do not use bitter well water for making congee, especially do not store it overnight.

　　The examination of nitrite-containing plant food poisoning includes hemoglobin, stool routine, blood biochemical examination, urine routine, and other specific examination methods are described as follows.

　　1. Quantitative tests of methemoglobin in the blood and the quantitative tests of nitrates in the remaining food.

　　2. Blood biochemical six tests are preliminary checks on the human blood condition, including alanine aminotransferase, creatinine, blood urea nitrogen, serum glucose, triglycerides, and total cholesterol.

　　The diet of patients with nitrite-containing plant food poisoning should be light, with more fresh vegetables and legumes. Drink more water and milk. Avoid smoking and drinking. Do not eat preserved foods. Specific dietary precautions are described as follows.

　　Firstly, dietary recommendations for patients with nitrite-containing plant food poisoning

　　1. Eat foods high in vitamin C.

　　2. Eat foods with reducing effects.

　　3. Eat foods with diuretic effects.

　　Secondly, dietary taboos for patients with nitrite-containing plant food poisoning

　　1. Avoid foods containing nitrates.

　　2. Avoid foods that act as oxidizing agents.

　　3. Avoid drinking刺激性 drinks.

　　The treatment for food poisoning caused by nitrite-containing plant foods includes methylene blue (methylene blue), vitamin C, and other detoxifying agents. Clinically, the combination of methylene blue, vitamin C, and glucose is effective; as well as symptomatic treatment.