Symptoms of acute nitrite poisoning?

Update Date: 2025-01-09 Source: Network

summary

Nitrate and nitrite widely exist in human environment and are the most common nitrogen compounds in nature. Nitrate in human body can be reduced to nitrite, the precursor of N-nitroso compounds under the action of microorganisms. Symptoms of acute nitrite poisoning? Let's talk about it

Symptoms of acute nitrite poisoning?

Nitrite poisoning is mainly due to excessive intake or misuse of industrial nitrite, the former is relatively mild. If the latter is caused by nitrite poisoning, not only the disease is serious, and the onset is fast, generally speaking, nitrite intake of 0.2 ~ 0.5g can cause poisoning. Nitrite can act on vascular smooth muscle to dilate blood vessels, decrease blood pressure, shock and even death.

The incubation period of nitrite poisoning varies depending on the amount and concentration of nitrite ingested. The elder has 1-2 days, and the shorter is only about 10 minutes. Usually poisoning children first symptoms, performance for cyanosis, chest tightness, dyspnea, shortness of breath, dizziness, headache, palpitations, etc.

In severe cases, nausea, vomiting, bradycardia, arrhythmia, restlessness, decreased blood pressure, pulmonary edema, shock, convulsion or convulsion, coma, and finally death due to respiratory and circulatory failure may occur. For those who have been satiated with vegetables or pickled vegetables for a short time, the skin and mucous membrane are typically blue gray, blue brown or blue black, which should be highly suspected of nitrite poisoning.

matters needing attention

1. Avoid using nitrite as salt or soda. 2. Vegetables should be properly preserved to prevent decay, do not eat rotten vegetables. 3. The leftover cooked vegetables should not be stored at high temperature for a long time before eating. 4. Don't eat a lot of fresh pickled vegetables. Put more salt in pickled vegetables, and marinate them for at least 15 days before eating. 5. Don't eat a lot of leafy vegetables in a short time, or soak them in boiling water for 5 minutes before cooking.