VOA慢速英语(翻译+字幕+讲解):烤焦的面包会致癌吗?
日期:2017-03-08 15:10

(单词翻译:单击)

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听力文本

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Can Burnt Toast Give You Cancer?
From VOA Learning English, this is the Health & Lifestyle report.
Many Americans have toasted bread first thing in the morning. For some, the morning meal also includes hash browned potatoes. Or later in the day, they might enjoy potato chips or crispy French fries.
But if you like any of these foods cooked until they are dark brown in color, you might want to limit how much of them you eat.
That is the finding of a British government agency. The Food Standards Agency (FSA) is urging people to avoid eating burnt or very well toasted bread and deeply browned potatoes.
The danger, the agency says, is when starchy foods are cooked until they are very firm or even burnt.
The concern is a chemical called acrylamide. Acrylamide is produced naturally in food during cooking at high temperatures. It has been identified as a possible cancer-causing substance.
New Scientist magazine reports that high levels of acrylamide are present in starchy foods, like potatoes, when they are cooked at temperatures over 120 degrees Celsius. British researchers note that acrylamide can also be present in breakfast cereals, cookies and coffee.
Steve Wearne is the Director of Policy at the FSA. He says most people do not know that the chemical exists or that it could create a health hazard.
The FSA launched a study to identify acrylamide exposure in the British population. Researchers found that most people are exposed to too much of the chemical. They said this contact could increase their overall risk of getting cancer.
How to avoid the risk
The agency even created an expression to help people remember. The FSA suggests people should "Go for the Gold!" when they prepare starchy foods. Heating bread or potatoes to a golden brown, they claim, is healthier than over-cooking them or burning them.
Wearne says the agency is not saying that people should worry "about the occasional meal that's a bit overcooked." He said these suggestions are about controlling risk during one's lifetime.
The agency is also urging people to eat fewer high-calorie foods like potato chips, French fries and cookies -- all of which have acrylamides.
There are other things you can do to limit your exposure to acrylamides.
Experts at New Scientist suggest that you not keep potatoes in the refrigerator. They explain that "at low temperatures, an enzyme breaks down" the sugars in the potato. These sugars can form acrylamide during cooking. They add that frozen foods don't have this risk. Sugars, like sucrose, do not break down at low temperatures.
Another cooking tip is you can also blanch potatoes before frying. Blanching is heating food briefly in water. This will remove the potato skin and half the sugar, resulting in lower levels of acrylamide.
Scientists have launched other studies to better understand how acrylamide forms in some overcooked foods and how cooking traditions may affect people.
And that's the Health & Lifestyle report.
I'm Anna Matteo.

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词汇解析

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1.morning meal 早餐

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You should make your morning meal the main one.
你应该把早餐作为一天中重要的一餐_K6Z46_kwM6|A

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2.break down 分解;决裂

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Talks with business leaders broke down last night.
昨晚与商界领导人的谈判破裂了GI-Jb|Otot#tqm,Ho

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3.starchy foods 淀粉类食品

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A generation of children is at risk of fatty liver disease because they eat too many starchy foods, new research suggests.
新的研究表明,由于食用过多的淀粉类食物,小孩子很容易患脂肪肝类疾病cr6r;[@wqM8(~]aC3.

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4.health hazard 健康危害

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The recent outbreaks of cholera are a timely reminder that this disease is still a serious health hazard.
最近霍乱的爆发及时提醒了人们该疾病仍然会严重危害健康(hg_)-)uu*H5Hb

内容解析

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1.It has been identified as a possible cancer-causing substance.

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cancer-causing 致癌的

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However, there are reports that sunscreen contains toxic or cancer-causing chemicals.
然而,有报道称防晒护肤品中含有致癌或有毒的化学成分.S2lcF.Algc
Poor barbecuing techniques create cancer-causing chemicals in meat.
烤肉技术不好会在肉里产生致癌的化学物质[X&iNbgCKq1nKH7^

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2.Blanching is heating food briefly in water. This will remove the potato skin and half the sugar, resulting in lower levels of acrylamide.

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resulting in 导致

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It will close more than 200 stores nationwide resulting in the layoffs of an estimated 2,000 employees.
它将关闭全国200多家店铺,估计会有2,000名员工因此失业P)oF8w&v~amBJbH3&2F
The storms have caused mountain torrents and mud-rock flows, resulting in transportation blocks.
暴风雨导致了山洪和泥石流,造成交通堵塞&R9R&)n6HM[

参考译文

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烤焦的面包会致癌吗?
这里是VOA慢速英语健康生活报道6S5Zs8[*kVs9-
大多数美国人起床后的第一件事就是吃烤面包;&lEo=wDYJ。有些人早餐会吃炸土豆饼SYIJ8]AY6;yO[t,。当天晚些时候,他们可能会吃点薯片或酥脆的炸薯条.0dU--NpDfDVpQWd@Rje
如果你喜欢将食物烹饪成深棕色,那你可能需要控制一下这种食物的摄入量了R]z|WZCp(i
以上结论由英国一家政府机构研究得出Kd0PV4RlE-Y2NYM~=g。食品标准局(FSA)呼吁大家避免食用烤焦或烤得均匀的面包,以及油炸过度的马铃薯yWPL(D0E*VQ6Hki,=,N

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烤焦的面包致癌.png
食品标准局指出,淀粉类食品被烤得干硬或烤焦后对人体有害mpzj1KOV30U!S
这种危险的化学物质名为丙烯酰胺=sQ4d|dfN1_。食物经高温烹调时会产生丙烯酰胺gokhJav,~4~。这种物质被列为可致癌物质FJPINXXdubms
《新科学家》杂志报道称,当马铃薯等淀粉类食品在超过120摄氏度的高温中烹调时,会产生大量的丙烯酰胺-eQrMJTccK。研究员们还指出早餐麦片、饼干和咖啡中也可能含有丙烯酰胺GtL(aY@rqWa!M7^v
史蒂夫·韦恩(Steve Wearne)是FSA的政策部主任[fw-%9Z5x;Foco。他解释称,大多数人不知道这种化学物质,或不了解这种物质存在健康隐患YIXK+z=DN!1
FSA发起一项研究旨在调查英国人接触丙烯酰胺的范围yWLd1JVzxAG;P6NN。研究员发现,大多数人经常接触这类化学物质AlSdbO2T#J2JtRh522V3。他们表示,这种接触行为可能会增加患癌的概率614lAHOf~g!
为了帮助人们记忆,食品标准局还发明了一句口头禅WSsV-u6.q55as]M|K。FSA建议称,烹饪淀粉类食品时应“追求金色”(Yy|NhmAgAX^q0lDHZla。将面包或马铃薯烤成金黄色比过度烘烤或烤焦更健康ZuFOZnso,7KJs#v1~&Ii
韦恩表示,不过人们无需为“偶尔一次过度烹饪的食物”而担心OmCA;mM[02rog5z=。他认为,FSA的建议是指人一生的风险控制GL9@c^8dUr-tuhiE
该机构还呼吁人们少吃高热量如薯片、薯条和饼干等含有丙烯酰胺的食品i-n_8W]7txZgpCiO2
另外,你还可以采取其他途径减少丙烯酰胺的摄入量s|49uG&kBppiqoXw57i
《新科学家》杂志的专家建议称,不要将马铃薯放在冰箱里_Otwsd!8bdro&5jIf*[。他们进一步解释:“在低温状态下,马铃薯中的酶会分解糖分”eFst;[mcJl*7vi#9X1。而这些糖分会在烹饪过程中转化成丙烯酰胺Qc|z3Uq0Nn]5f=)@Bhrs。他们还说,冷冻食品不存在此类风险zVD.A@o[4G。例如蔗糖等糖类在低温状态下不会分解-,4qd#t,Fkf2HPa!
还有一条烹饪提示需要注意,在炸马铃薯前可用沸水将其焯一下X*JH!wnv0ARQ&。焯就是将食物快速地放入沸水中加热n*l@iuzO)FJHS。这样可以去除马铃薯表皮和一半的糖分,丙烯酰胺的含量也将大大减少CZ7|8+TC6f92sR@
为更好地理解丙烯酰胺在过度烹饪的食物中产生的原理及烹饪习惯对人体健康的影响,科学家们还进行了其他研究7!4oH^E&nmx]N;1pb2d
以上为健康生活报道的全部内容%qQrfRwT;0%
安娜·马特奥为您播报a4Shj5Pnzq+.T[

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译文为可可英语翻译,未经授权请勿转载!

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