在日常生活中,我们常常可以看到一些食品经过高温煎炸、焙烤或烟熏后,食品表面呈深棕色,形成焦化现象.常食这种焦化及烟熏食品对人体益害如何,这是许多同志关心的问题.据近代毒理学研究:食品在焦化及烟熏过程中,会产生危害人体的化学物质.尽管这些物质含量极微,但对健康的影响却很大. In our daily life, we often see some foods that are caked when they are fried at high temperature, baked or smoked. The surface of the food is dark brown, causing coking. According to recent toxicological studies, foods that produce dangerous chemicals that harm the human body during coking and smoking can have a great impact on their health even though these substances are minimal in content.