英國科學(xué)家發(fā)現(xiàn)烤面包和薯片可致癌.

　　Acrylamide is produced when starchy foods are roasted, fried or grilled for too long at high temperatures.

　　如果含淀粉的食物被烤或炸等高溫烹調(diào)太久，就會產(chǎn)生丙烯酰胺。

　　The Food Standards Agency (FSA) recommends carully following cooking instructions and avoiding browning.

　　食品標(biāo)準(zhǔn)局建議人們仔細(xì)遵循烹飪指導(dǎo)、避免烹飪時間過久。

　　However, Cancer Research UK said the link was not proven in humans.

　　但是英國癌癥研究所表示稱，這種聯(lián)系在人類身上尚未得到證實。

　　The FSA also says potatoes and parsnips should not be kept in the fridge.

　　食品標(biāo)準(zhǔn)局也表示說土豆和歐洲蘿卜不應(yīng)該放在冰箱里。

　　This is because sugar levels rise in the vegetables at low temperatures, potentially increasing the amount of acrylamide produced during cooking.

　　這是因為低溫下蔬菜的含糖量會上升，可能會增加烹調(diào)過程中所產(chǎn)生丙烯酰胺的量。

　　Acrylamide is present in many different types of food and is a natural by-product of the cooking process.

　　丙烯酰胺存在于許多不同類型的食物中，是烹飪過程中的天然副產(chǎn)品。

　　The highest levels of the substance are found in foods with high starch content which have been cooked above 120C, such as crisps, bread, breakfast cereals, biscuits, crackers, cakes and coffee.

　　在被120攝氏度以上溫度烹飪的高淀粉食物中發(fā)現(xiàn)了最高水平的丙烯酰胺，這些食品包括薯片、面包、早餐麥片、餅干、蛋糕和咖啡。

　　It can also be produced during home cooking, when high-starch foods - such as potatoes, chips, bread and parsnips - are baked, roasted, grilled or fried at high temperatures.

　　在家里烹飪的時候，高淀粉含量的食物——例如土地、薯片、面包和歐洲蘿卜——被高溫烤和炸的時候也會產(chǎn)生丙烯酰胺。

　　When bread is grilled to make toast, for example, this causes more acrylamide to be produced. The darker the colour of the toast, the more acrylamide is present.

　　例如做烤面包的時候會產(chǎn)生更多的丙烯酰胺?？久姘伾缴?，丙烯酰胺的含量越多。

　　During the browning process, the sugar, amino acids and water present in the bread combine to create colour and acrylamide - as well as flavour and aromas.

　　在烹飪過程中，面包中的糖、氨基酸和水分結(jié)合在一起，使得面包顏色變深、并產(chǎn)生丙烯酰胺——以及獨特的口味和香味。