瑞典科学家在许多油炸和烘烤食物 ,尤其是马铃薯中发现了一种名为丙烯酰胺的神经毒剂 ,它可能是一种致癌物。科学家们报告说 ,该物质是在烹饪时通过一个众所周知的名为梅拉德反应的化学过程形成的。梅拉德反应使高温烹饪的食物获得了味道、香气和色泽。瑞士洛桑 Nestle研究中心 Swedish scientists have found a nerve agent called acrylamide in many fried and baked foods, especially potatoes, which may be a carcinogen. Scientists have reported that the substance was formed during cooking through a well-known chemical process called the Maillard reaction. The Maillard reaction gives taste, aroma and color to foods cooked at high temperatures. Nestle Research Center, Lausanne, Switzerland