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近日,香港食物安全中心公布了《首个总膳食研究报告》,评估香港市民从膳食中摄取丙烯酰胺的分量,并提示一些蔬菜不可爆炒。那么,丙烯酰胺和爆炒蔬菜有什么关系?难道,炒蔬菜也会那么危险吗?炒菜会炒出丙烯酰胺丙烯酰胺是一种工业化学物,是一种“疑似致癌物”。它通常存在于一些煎炸、焙烤食物中,常见的有各种油炸食品、薯片、薯条、饼干、加糖腌制后烤香的动物皮等。香港食物安全中心发布的报告称,共收集了133种食物样本,包括肉
Recently, the Hong Kong Center for Food Safety released the “First Total Dietary Study” to assess Hong Kong residents’ intake of acrylamide from the diet and suggested that some vegetables should not be fried. So what is the relationship between acrylamide and stir-fried vegetables? Is it dangerous to fry vegetables? Cooking stir-fries Acrylamide Acrylamide is an industrial chemical that is a “suspected carcinogen.” It is usually found in some fried and baked goods. Common fried foods, chips, chips, biscuits, and roasted sweet-scented animal skins are made with sugar. According to a report released by the Hong Kong Center for Food Safety, a total of 133 food samples were collected, including meat