---
title: "臘腸+含氨海鮮　當心產生致癌物 - FoodNo1.com"
description: "FoodNo1.com 自 1999 年成立至今超過 26 年，專注分享港式家常菜、健康食譜與生活煮意靈感。每日更新「三餸一湯」搭配、時令湯水、低脂少油、素食、進補與食療配方，讓你輕鬆煮出暖心又營養的餐桌味道。加入我們的美食圈，一起交流煮食心得與廚房故事。"
url: "https://www.foodno1.com/foodno1dailyrecipes/dir/food-and-health/2915-2015-02-19-14-32-58.html"
date: "2026-06-28T08:16:21+00:00"
language: "zh-TW"
---

#  臘腸+含氨海鮮 當心產生致癌物

  No.1 Admin   [飲食健康](https://www.foodno1.com/foodno1dailyrecipes/dir/food-and-health.html)    2015年2月17日    點擊數: 2354

![72936589a9](https://www.foodno1.com/images/obhealthno1/2015-02/30f430b9a2.jpg)

色澤喜氣的臘腸、香腸，象徵活的長長久久，是年菜中常見的食物，還有各類海鮮更是不可缺少的美味佳餚；不過，如干貝、鱈魚、章魚、魷魚等含胺類的海鮮，最好不要與含有亞硝酸鹽的食物一起食用，如臘腸、香腸，以免產生致癌物。

楊振昌，台北榮總臨床毒物科主任指出，香腸、臘腸、臘肉、培根、火腿等，在製作過程中，通常會添加亞硝酸鹽，一方面避免肉毒桿菌孳生，可延長保存期限，另一方面作為保色劑使用，可增加肉品的鮮紅色澤；若肉類加工製品顏色過度鮮豔，恐添加大量的亞硝酸鹽，不建議吃太多。

「臘腸與含胺類海鮮，絕對不可一起吃！」楊振昌強調，含亞硝酸鹽食物與含胺類食物一起食用，在腸胃中容易產生致癌物質亞硝胺，具有強烈肝毒性，長期食用會誘發肝、呼吸道、食道、腸胃等器官病變，對人體的危害相當大。

楊振昌舉例，如年菜常見的含胺類海鮮，包括干貝、鱈魚、章魚、蝦米、魷魚、秋刀魚等，以及雞蛋、起司、蕃茄、香蕉、馬鈴薯，還有乳酸飲料，如養樂多、可爾必思等，都不建議與肉類加工製品一同食用。

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