You can drink it, but it depends on when! The key to this problem is to speak with data. I found a domestic research paper and measured the changes of nitrite content in 24 pots of four hot pot soups. Data were collected at four points during the determination, namely, at the beginning of eating and 30, 60 and 90 minutes after washing various foods. The results showed that the content of nitrite in hot pot soup did increase with the extension of determination time. By the end of the 90-minute meal, the increase of sauerkraut soup was the largest, 9.83 times, and seafood soup was also higher, 7.06 times. The increase of bone soup base and Yuanyang soup base is small, which is 2.88 and 3.05 times respectively. From the content of nitrite, the initial concentration of the bottom soup is similar, ranging from 1.3 ~ 1.8mg/l, but the difference of nitrite content is getting bigger and bigger with the extension of rinsing time. The final content of sauerkraut soup is as high as 15.73mg/L, and that of seafood soup is as high as12.70 mg/L. Therefore, it is well-founded that shabu-shabu soup is unhealthy for too long. However, after drinking this soup, will nitrite poisoning happen? According to the highest 15mg/L, if you drink 2 small bowls (400ml) of soup, the intake of nitrite is 6mg. Plus the value in the rinsed food, it should not exceed 20mg. This value is not enough for most people to suffer from nitrite poisoning, because the dose of nitrite poisoning is usually above 200mg. But it doesn't mean that it won't bring adverse effects to the human body because it won't cause acute poisoning. The contents of amino acids and amines in hot pot soup are relatively high, and it is likely to synthesize nitrosamine carcinogens with nitrite under heating conditions. The carcinogenic dose of nitrosamines to rats is 0.75 mg per day. In dry seafood, the content of nitrosamines allowed by the state is only a few micrograms, so what about in soup? Obviously, the content should be lower to make people feel at ease. Although there is no determination data of nitrosamine content in soup, it is estimated that its value will not be very low. If you eat such shabu-shabu frequently, don't underestimate the risk of promoting cancer. In short, here are some suggestions for hot pot lovers: 1. The nitrite content of different soup bases after rinsing is very different. When sauerkraut and nitrite-rich seafood are used as the base soup, the nitrite content is particularly high. Comparatively speaking, clear soup, bone soup and Yuanyang soup are safer. 2. Different foods have different risks after rinsing. After rinsing pickled cabbage and seafood with high nitrite content, you should be more careful when drinking soup. If you want to drink soup, don't drink it at the end of the shabu-shabu. It is safest to drink it within half an hour after the shabu-shabu begins. 4. When eating hot pot, eating more fresh vegetables can reduce the risk of nitrite synthesizing nitrosamine carcinogens. Too much protein will enhance the role of carcinogens. Vegetables should not be cooked for a long time. It's best to put them in the soup early, not when the nitrite content in the soup is already high. 5. After a meal of meat, the next meal must be light, eat more coarse grains, beans and vegetables, and try to supplement dietary fiber, vitamin C and antioxidant health ingredients that are beneficial to cancer prevention.