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卫生部近期发表公告,建议全国消费者尽可能避免连续长时间或高温烹饪淀粉类食品,改变以油炸和高脂肪食品为主的饮食习惯,减少因摄入致癌物丙烯酰胺可能导致的健康危害。卫生部食品污染物监测网监测结果显示,高温加工的淀粉类食品(如油炸薯片和油炸薯条等)中丙烯酰胺含量较高,其中薯类油炸食品中丙烯酰胺平均含量高出谷类油炸食品4倍,我国居民食用油炸食品较多,暴露量较大,长期低剂量接触,有潜在危害。公告称,丙烯酰胺是一种化学物质,是生产聚丙烯酰胺的原料,可用于污水净化等工业用途。淀粉类食品在高温(大于120℃)烹调下容易产生丙烯酰胺。动物试验结果显示,丙烯酰胺是一种可能
The Ministry of Health recently issued a public notice advising consumers across the country to avoid cooking starchy foods for prolonged periods of time or at high temperatures as much as possible and to change their diet based on deep-fried and high-fat foods to reduce the possible health risks associated with carcinogenic acrylamide . The results of monitoring by Food Contamination Monitoring Network of the Ministry of Health show that acrylamide content of starchy foods (such as fried potato chips and fried French fries) processed at high temperature is high, and the average content of acrylamide in fried foods of potato is higher than average 4 times higher than the fried foods of cereals. Our residents have more food for frying, more exposure, long-term low-dose exposure, and potentially harmful. Notice that acrylamide is a chemical substance, is the production of polyacrylamide raw materials, can be used for sewage purification and other industrial uses. Starchy foods are prone to acrylamide when cooked at high temperatures (greater than 120 ° C). Animal test results show that acrylamide is a possibility