论文部分内容阅读
作者用Ames试验(菌株TA98)对烤、煮、炸制食品的致突变性进行了研究。选择营养平衡膳食,所有食品均在医院快餐厅制备。受试者头一周吃烤制食品,第二周吃煮制食品,第三周吃油炸食品。每种膳食吃5天,从星期一上午7∶00到星期六上午7∶00。每周头两天让受试者先适应新的膳食,只测定最后3天食品和尿样的致突变性。受试者为12名非吸烟者(男女各6人),身体健康,年龄在20～30岁之间。试验期间只接受规定的食品和有关的饮料,不服用任何药物,避开高浓度的烟环境,不用木柴取暖。
The authors used the Ames test (strain TA98) to study the mutagenicity of roasted, boiled and fried foods. Choose a nutritionally balanced diet, all prepared in the hospital fast food restaurant. Subjects ate roasted food in the first week, cooked food in the second week and fried foods in the third week. Eat 5 days for each meal, from 7:00 on Monday to 7:00 on Saturday. Subjects were acclimated to the new diet for the first two days of each week, and only the mutagenicity of the last 3 days of food and urine samples was determined. Subjects were 12 non-smokers (6 men and 6 women), healthy, aged 20 to 30 years old. During the trial only accept the provisions of food and beverages, do not take any drugs, to avoid the high concentration of smoke environment, without firewood heating.