Is red caviar dangerous for health?

Red caviar is one of the most popular delicacies, which delights many people with its taste. But, as it turns out, this product is not as safe for health as we thought. The fact is that to preserve red caviar, manufacturers use the preservative methenamine, which can be harmful to the human body.

According to information published in Izvestia, methenamine is a preservative that is used to kill microbes and parasites in red caviar. However, its mechanism of action is based on the release of free formaldehyde, which in turn can negatively affect human health. Formaldehyde affects the nervous system, lungs, liver, kidneys, eyes, and can cause allergies and cancer.

Despite this, experts say that the preservative in red caviar is safe for consumption in the concentrations used in the food industry. In addition, methenamine is only added to red caviar, and it is not added to black caviar, capelin, cod and other products.

Due to the unsafety of hexamine, its use in Russia has been prohibited since July 1, 2009. However, it has not yet been established what will replace methenamine in red caviar. According to the head of one of the departments of the Russian Fishing Company, Dmitry Vorobyov, perhaps domestic farms will switch to the technology used in the USA and will salt salmon caviar and freeze it.

Thus, red caviar, which we are accustomed to considering as a healthy product, can actually be dangerous to health. Therefore, if you love this delicacy, you should pay attention to the composition of the product and choose caviar without hexamine.