古今中外,在饮食的制作上,创造了各具特色的烹调方式。这些烹调方式对食物的味道和可口性有了很大改善。但另一方面,某些不良的烹调方式,对人类健康也起到了某些消极的影响。研究表明,不良的烹调方式,对肝癌的发病存在着潜在的隐患,应引起大家的重视。美国食品药物管理局饮食中心曾对食物的各种烹调方式,诸如焙、烘、炸、烤、腌等能否产生致癌物进行了广泛的研究,其结果很值得注意。 At all times and in all parts of the world, we have created distinctive cooking methods in the diet. These cooking methods have greatly improved the taste and palatability of the food. On the other hand, some bad cooking methods also have some negative effects on human health. Studies have shown that poor cooking methods have a potential risk to the pathogenesis of liver cancer and should arouse people’s attention. The Food and Drug Administration’s Food Center has done extensive research on the various types of food cooking methods such as baking, baking, frying, roasting, marinating and others, and the results are noteworthy.