Pickled products eat more people have certain harm, respectively, acute poisoning, teratogenic, carcinogenic and so on. 1. Acute poisoning: usually excessive intake of nitrite components of the human body, will cause vasodilatation, resulting in hemoglobin in the iron is oxidized, but also reduce the blood oxygen delivery capacity. The human body after ingesting 0.3-0.5g nitrate, can cause poisoning, if more than 3g, may also be life-threatening. 2. Teratogenic: Clinical studies have indicated that nitrite can enter the fetus through the placenta, and 6 months of infants are more sensitive to nitrite, and children under the age of 5 years of increased risk of brain cancer is also related to maternal intake of nitrite. At the same time, nitrite can also be secreted through the milk into the baby’s body, which may lead to infant tissue hypoxia, mostly manifested in the skin, mucous membranes, cyanotic spots. 3. Carcinogenic: Nitrites can react with amines, a protein breakdown product of cured meat foods, to form nitrosamines, which are also a strong carcinogen. Clinical studies have shown that esophageal cancer, stomach cancer, nasopharyngeal cancer, etc. are related to nitrosamines. It is recommended to try to reasonably control the intake of pickled products, avoid long-term or excessive consumption, so as not to cause damage to the organism.