行業(yè)英語 學(xué)英語,練聽力,上聽力課堂! 注冊 登錄
> 行業(yè)英語 > 金融英語 > 金融時報原文閱讀 >  第211篇

吃薯條會致癌嗎?

所屬教程:金融時報原文閱讀

瀏覽:

2020年05月14日

手機版
掃描二維碼方便學(xué)習(xí)和分享

吃薯條會致癌嗎?

有關(guān)油炸土豆中發(fā)現(xiàn)高水平的致癌物丙烯酰胺屢被報道,那到底怎么吃是安全的?

測試中可能遇到的詞匯和知識:

carcinogenic致癌的;致癌物的[,kɑ?s(?)n?'d?en?k]

starchy含淀粉的;漿糊狀的;刻板的['stɑ?t??]

acrylamide丙烯酰胺[?'kr?l?ma?d]

prehistoric史前的;陳舊的[pri?h?'st?r?k]

amino acid[生化] 氨基酸[?,mi:n?u '?sid]

Food agency warns of cancer risk from roast potatoes(380 words)

By Clive Cookson,Science Editor

A UK public health campaign aims to persuade people to change their cooking habits to avoid generating carcinogenic chemicals.

The initiative is the world’s first consumer-orientated campaign to reduce acrylamide,which is created by cooking starchy foods — particularly potatoes — for long periods at high temperatures.

“Our diet survey shows that all age groups consume more acrylamide in their diet than is desirable,”said Steve Wearne,policy director of the Food Standards Agency.“The majority of people are not aware that acrylamide exists or that they might be able to reduce their personal intake.”

Although humans have probably been consuming acrylamide since cooking began in prehistoric times,high levels were first identified in fried and baked foods by Swedish scientists in 2002,said Professor Guy Poppy,FSA chief scientist.“That raised concern worldwide because many studies showed that acrylamide could cause cancer in laboratory animals.”

No one has proved that acrylamide in cooked food is causing cancer in people — and there are no estimates for the number of cases associated with dietary acrylamide.

But,on the basis of the animal studies and the damaging effect of acrylamide on DNA,scientists say it is likely to contribute to the overall burden of cancer.

The chemical forms in cooking through a natural reaction between amino acids and carbohydrates at temperatures above 120C. Boiling and steaming do not produce enough heat to generate acrylamide.

FSA sampling over the past decade shows that food manufacturers have successfully cut acrylamide concentrations in potato crisps and chips,bread,biscuits and roast coffee,by adjusting their cooking procedures.

Other advice includes a warning not to keep raw potatoes in the fridge.

According to the FSA,potatoes undergo a process called“cold sweetening”at fridge temperatures,which slowly changes their carbohydrate composition in a way that is more likely to form acrylamide during frying or roasting. Instead,they should be stored in a dark place that is cool but no colder than 6C.

Another way to reduce acrylamide formation is to change the amino acid balance of the potatoes themselves and in particular to cut the amount of asparagine. Public health authorities are encouraging potato breeders to develop low-asparagine varieties. This could be achieved through genetic modification if the public came to accept GM potatoes,said Prof Poppy.

1.Who is the“Service Target”of this health campaign?

A. companies

B. government

C. scientific institutionr

D. consumers

答案(1)

2.Which one is not mentioner about acrylamide in diet according to the survey?

A. people intake more acrylamide than imagined

B. lots of people are not aware that acrylamide exists

C. it is derived from potatoes

D. acrylamide is not good for our health

答案(2)

3.Which one of the following is more likely to cause cancer?

A. biscuits

B. roast fish

C. boiled eggs

D. boiled potatoes

答案(3)

4.What's the safe temperature for potatoes avoiding acrylamide?

A. -6C-12OC

B. 6C-120C

C. 12C-60C

D. -60C-12C

答案(4)

(1) 答案:D.consumers

解釋:文章提到這個健康組織是以消費者為導(dǎo)向的。

(2) 答案:C.it is derived from potatoes

解釋:丙烯酰胺是一種化學(xué)物質(zhì),并非來源于土豆,但和烹飪方式有關(guān)。

(3) 答案:A.biscuits

解釋:瑞典的研究顯示,煎炸或烘焗含有淀粉質(zhì)的食物,會產(chǎn)生偏高的丙烯酰胺含量,丙烯酰胺可能導(dǎo)致癌癥。

(4) 答案:B.6C-120C

解釋:超過攝氏120度可能產(chǎn)生丙烯酰胺,同時儲存在冰箱里面也會,最好存放于避光陰涼處,不高于攝氏6度。

用戶搜索

瘋狂英語 英語語法 新概念英語 走遍美國 四級聽力 英語音標(biāo) 英語入門 發(fā)音 美語 四級 新東方 七年級 賴世雄 zero是什么意思重慶市立城香樟豪庭英語學(xué)習(xí)交流群

網(wǎng)站推薦

英語翻譯英語應(yīng)急口語8000句聽歌學(xué)英語英語學(xué)習(xí)方法

  • 頻道推薦
  • |
  • 全站推薦
  • 推薦下載
  • 網(wǎng)站推薦