What Is Acrocyanosis?

The pathogenic mechanism of enterocyaninosis is nitrite food poisoning, also known as cyanosis,

Enterocyanin

The pathogenic mechanism of enterocyaninosis is nitrite food poisoning, which is also called cyanosis and blackhead disease. Refers to poisoning by ingestion of plants containing nitrites. There have also been reports of poisoning in which nitrite is used as table salt.

Introduction to enterogenous bruising

The pathogenic mechanism of enterocyaninosis is nitrite food poisoning, also known as cyanosis,

Black mouth disease. Because nitrite can brighten the color of cured meat products and cooked foods and prevent corruption, some businesses add excessive amounts of nitrite to food in order to attract more customers. Once the human body consumes too much, it will easily cause poisoning. There have also been reports of poisoning in which nitrite is used as table salt. The ingested nitrate is reduced to nitrite by nitrate-reducing bacteria in the gastrointestinal tract, causing nitrite poisoning. When children's health is poor, gastrointestinal dysfunction, anemia, intestinal parasite disease, and decreased gastric acid concentration, nitrate-reducing bacteria in the gastrointestinal tract multiply in large numbers. Such as the consumption of excessive nitrate-containing vegetables or drinking water, the risk of disease.

Causes of enterocyanin

The causes of poisoning can include:

1. Fresh vegetables, rotten vegetables and cooked vegetables that have been stored for a long time.

Enterocyanin Nitrate is transformed into nitrite by the action of nitrate reducing bacteria;

2. The freshly pickled vegetables (storm pickles) contain a lot of nitrite, which usually disappears within 20 days after pickling;

3. In some areas, drinking water contains more nitrates. When porridge or food is cooked with this water and placed in an unclean pot overnight, nitrate is reduced to nitrite by the action of bacteria;

4. When there are too many vegetables (especially leafy vegetables), a large amount of nitrate enters the intestine. If the intestinal digestive function is not good, the bacteria in the intestine can reduce nitrate to nitrite;

5. Add excess nitrate and nitrite to cured meat products;

6. Add nitrite as food salt by mistake;

7, dairy products contain Bacillus subtilis, which can reduce nitrate to nitrite.

Enterocyanin Enterocyaninosis is caused by excessive intake of nitrate. Under the action of nitrate-reducing bacteria in the gastrointestinal tract, nitrite formation in the intestine is too fast and excessive, and the body cannot decompose it into ammonia in time. And caused by a large amount of absorption. It is different from nitrite poisoning, which is caused by direct intake of large amounts of nitrite. Intestinal cyanosis is most likely to occur when children are in poor health or have gastrointestinal disorders.

During a period of concentrated eating a large number of vegetables with high nitrate content, for example, a small amount of rice noodles made into vegetable porridge and vegetable balls will cause gastrointestinal purpura. In particular, malnutrition, diseases such as anemia, intestinal parasites, and reduced gastric acid concentrations can cause gastrointestinal dysfunction, which can cause large numbers of nitrate-reducing bacteria in the gastrointestinal tract to multiply and produce a large amount of nitrite in the gastrointestinal tract. When using nitrate well water (called bitter well water) or concentrated iron pot water to make vegetable porridge, the nitrate content will increase.

Enterocyanin prevention

For the main causes of poisoning, the following precautionary measures can be taken:

Enterocyanin 1. Vegetables should be properly stored to prevent rot, and do not eat rotten vegetables;

2, leftover cooked vegetables can not be stored for a long time at high temperature before consumption;

3. Don't eat a lot of freshly pickled vegetables. Put more salt in the pickled vegetables, and pickle them for at least 15 days. However, it is best to eat the fresh vegetables immediately. ;

4. Do not eat a lot of leafy vegetables in a short period of time, or use boiling water for 5 minutes, discard the soup before cooking;

5. The amount of nitrate and nitrite in meat products should be strictly in accordance with national health standards and should not be added;

6, bitter well water should not be used for porridge, especially not stored overnight;

7, to prevent the wrong use of nitrite as table salt or alkaline surface.

Diagnosis and treatment of enterocyaninosis

The onset of nitrite poisoning is rapid, and the incubation period is usually 1-3 hours. The main feature of the poisoning is cyanosis caused by hypoxia in the tissues, such as bruising on the lips, tip of the tongue, fingertips, and bruising in the eyes, conjunctiva, face and body. Dizziness, headache, fatigue, rapid heartbeat, lethargy or irritability, dyspnea, nausea, vomiting, abdominal pain, diarrhea, severe coma, convulsions, incontinence, and death from respiratory failure. Have eaten a large number of leafy vegetables or vegetables made by the wrist, a long history of cooked vegetables, poisoning manifested as cyanosis caused by tissue hypoxia. Quantitative testing of methemoglobin in blood and quantitative testing of nitrite in remaining food can be done when conditions permit. Nitrite is a strong oxidant. After entering the human body, it can oxidize hypomethemoglobin in the blood to methemoglobin, and lose the function of transporting oxygen, resulting in hypoxia in the tissue and bruising and poisoning. Mild cases generally do not require treatment. Heavier persons should induce vomiting, gastric lavage, and catharsis. Detoxification treatment can be given intravenously or orally with 1% methylene blue solution, which has special effects. In addition, large doses of vitamin C and glucose need to be given.

Cases of enterocyaninosis

Case 1, male, 58 years old, was admitted to the hospital on June 11, 2002 due to dizziness, nausea, vomiting, weakness, chest tightness, and numbness of both lower limbs for 3 hours. The above symptoms appeared about ten minutes after eating green potato 3 hours before admission. Examination: body temperature 36 ° C, pulse 80 beats / min, breathing 22 breaths / min, blood pressure 18 / 10kPa, clear mind, acute appearance, pale face, purple blue on lips and limbs, heart rhythm, heart rate 80 beats / min , No rales in both lungs, no tenderness in the abdomen. The nervous system checked for the presence of physiological reflexes and pathological reflexes were not elicited. Electrocardiogram showed myocardial ischemia. Routine: WBC14.0 × 10 9 / L, N0.85, Hb152g / L, blood electrolyte, CO 2 -CP, BUN, GLU, GPT, GOT, CK, LDH were normal.

Example 2: Female, 58 years old, mainly due to dizziness, nausea, vomiting, weakness, chest tightness, and numbness of both lower limbs for 3 hours.

Enterocyanin He was admitted on June 11, 2002. The above symptoms appeared about ten minutes after eating green potato 3 hours before admission. Has a history of hypertension. Examination: body temperature 36.3 , pulse 86 times / min, breathing 24 times / min, blood pressure 16 / 11kPa. She is conscious, with acute illness, purple blue on lips and limbs, arrhythmia, and occasionally premature beats. Grade II systolic murmurs can be heard in the apex. No rales in both lungs and no tenderness in the abdomen. Neurological examination was normal. Electrocardiogram showed myocardial ischemia and occasional ventricular premature beats. Blood routine: WBC15.2 × 10 9 / L, N0.87, Hb140g / L. Blood electrolytes, CO 2 -CP, BUN, GLU, GPT, GOT, and LDH were all normal. All were diagnosed as Maling potato poisoning with enterocyaninosis. Immediately give oxygen, 40ml of 50% glucose was added to 10ml of 1% beauty blue, and then 1000ml of 10% glucose solution was added to 3.0g of vitamin C, maintaining an intravenous drip, and the energy mixture was added with cytochrome C30mg. After the above treatment He was discharged from the hospital.

Enterocyaninosis discussion

Potato contains solanine, only 0.01% in mature people, 0.5% in immature, bluish, germinated, and green potatoes. Large amounts of food can cause poisoning, which mainly causes neurological and digestive symptoms, and occasionally can cause intestines For primary bruising, the rest is related to nitrite. In addition to digestive and nervous system symptoms, it can also cause circulatory and respiratory symptoms, but the main manifestation is that the skin and mucous membranes of the whole body show different degrees of purple blue, which is not proportional to dyspnea. The mechanism is mainly that the nitrite that enters the blood oxidizes normal hemoglobin to methemoglobin, which causes hemoglobin to lose its oxygen-carrying ability, causing bruising of the skin and mucous membranes and tissue hypoxia, and the nervous system is sensitive to hypoxia, so it is first affected. Suffocation caused by breathing difficulties.

In medicine, there is a type called "enterogenous bruising". Due to lack of oxygen in the blood, bruising becomes blue and black, and symptoms such as dizziness, fatigue, dizziness, lip development and blue-purple limbs appear. Enterocyaninosis is caused by patients eating overnight cooked vegetable soup. Why does the overnight cooked soup invite this disease? It turned out that after being stored overnight, the cooked vegetables were deteriorated due to the action of bacteria, which turned non-toxic nitrate into a highly toxic nitrite and oxygen ratio. A large amount of nitrite in the vegetable was absorbed by the human small intestine. , Into the blood, so that the ferrous hemoglobin in the blood into methemoglobin, resulting in decreased blood and oxygen binding capacity caused. [) 8}, Hundred Thumb Medicine.

If you don't get rescued in time after getting "enterocyaninosis", your life will be in danger. Nitrite is also recognized as a carcinogen and should be highly vigilant. Many families often leave leftovers untreated and not put in the refrigerator. The next day, they are boiled without heating. It is very dangerous to eat. For health, overnight vegetables must pay attention to whether they have deteriorated. They must be heated, boiled, etc. before eating. If it is impossible to identify whether they are deteriorated, it is best not to eat overnight vegetables.