acrylamide

简明释义

英[əˈkrɪləmaɪd]美[əˈkrɪləmaɪd]

n. [有化] 丙烯酰胺

英英释义

单词用法

同义词

反义词

例句

1.Food industry seeking ways to lower acrylamide levels in food.

食品工业设法降低食品中的丙烯酰胺含量。

2.The FSA does not currently advise that people should specifically try to avoid foods high in acrylamide.

英国食品标准局(FSA)如今没有建议人们要特别地不吃高含丙烯酰胺的食品。

3.JECFA noted that the food industry has reported that it is evaluating means to reduce acrylamide levels in various foods.

食品添加剂联合专家委员会注意到，食品工业报告正在评价降低各种食品中丙烯酰胺含量的办法。

4.It's then baked at extremely high temperatures which creates all kinds of toxic substances and carcinogens like acrylamide.

当它在高温下烘烤时会产生各种各样的有毒致癌物质，比如说acrylamide。

5.While studies have shown that acrylamide can cause neurological damage in mice, there is no conclusive evidence that it causes cancer in humans.

虽然已有研究表明丙烯酰胺会造成小鼠神经损伤，但是并没有确凿的证据表明它会使人患癌。

6.Reduction of acrylamide in food.

减少食品中的丙烯酰胺。

7.They stop the actions of molecules like acrylamide before they get rolling.

他们会阻止丙烯醯胺这类分子的活动。

8.Acrylamide is present in many different types of food and is a natural by-product of the cooking process.

丙烯酰胺存在于许多不同类型的食物中，是烹饪过程中的天然副产品。

9.To reduce acrylamide formation, it is advised to cook potatoes at lower temperatures.

为了减少丙烯酰胺的形成，建议以较低的温度烹饪土豆。

10.The food industry is concerned about the presence of acrylamide in fried and baked products.

食品行业对炸制和烘焙产品中存在的丙烯酰胺表示担忧。

11.Regulatory agencies are monitoring levels of acrylamide in processed foods.

监管机构正在监测加工食品中丙烯酰胺的含量。

12.Researchers are investigating the potential health risks associated with acrylamide consumption.

研究人员正在调查与摄入丙烯酰胺相关的潜在健康风险。

13.Studies have shown that acrylamide can form when certain foods are cooked at high temperatures.

研究表明，当某些食物在高温下烹饪时，可能会形成丙烯酰胺。

作文

Acrylamide is a chemical compound that has garnered significant attention in recent years due to its potential health risks. It is formed when certain foods are cooked at high temperatures, particularly during frying, baking, or roasting. This reaction occurs primarily in starchy foods, such as potatoes and bread, and is a result of a process known as the Maillard reaction, which is responsible for the browning and flavor development in cooked foods. The presence of acrylamide (丙烯酰胺) in our diet raises concerns because it has been classified as a probable human carcinogen by various health organizations, including the International Agency for Research on Cancer (IARC). Understanding how acrylamide (丙烯酰胺) is formed can help consumers make informed choices about their cooking methods. For instance, frying potatoes at high temperatures can lead to higher levels of acrylamide (丙烯酰胺), while boiling or steaming these foods can greatly reduce its formation. Additionally, manufacturers of processed foods are increasingly aware of the need to minimize acrylamide (丙烯酰胺) levels in their products, and many have implemented changes to their production processes to achieve this goal. Research into acrylamide (丙烯酰胺) has led to various recommendations for consumers. For example, it is advised to avoid overcooking starchy foods, as darker colors often indicate higher acrylamide (丙烯酰胺) content. Instead of frying, individuals can opt for healthier cooking methods such as baking or steaming. Furthermore, balancing one's diet with a variety of foods, including fruits and vegetables, can also help mitigate the potential risks associated with acrylamide (丙烯酰胺). In conclusion, while acrylamide (丙烯酰胺) is a concerning compound found in many commonly consumed foods, awareness and informed cooking practices can help reduce its presence in our diets. By understanding the factors that contribute to the formation of acrylamide (丙烯酰胺), we can take steps to enjoy our meals while minimizing potential health risks. As research continues, it is essential to stay updated on guidelines and recommendations regarding acrylamide (丙烯酰胺), ensuring that we make choices that promote our well-being.

丙烯酰胺是一种化学化合物，近年来因其潜在的健康风险而引起了广泛关注。它是在某些食物高温烹饪时形成的，特别是在油炸、烘烤或烤制过程中。这种反应主要发生在淀粉类食物中，如土豆和面包，是一种被称为美拉德反应的过程的结果，该反应负责熟食中的褐变和风味发展。丙烯酰胺在我们饮食中的存在引发了担忧，因为它已被多个健康组织，包括国际癌症研究机构（IARC），归类为可能的人类致癌物。了解丙烯酰胺的形成方式可以帮助消费者做出明智的烹饪选择。例如，高温油炸土豆会导致较高水平的丙烯酰胺，而煮或蒸这些食物则可以大大减少其形成。此外，加工食品的制造商也越来越意识到需要减少其产品中丙烯酰胺的含量，许多公司已实施改变生产流程以达到这一目标。对丙烯酰胺的研究导致了对消费者的各种建议。例如，建议避免过度烹饪淀粉类食物，因为颜色越深通常意味着丙烯酰胺含量越高。人们可以选择更健康的烹饪方法，如烘烤或蒸煮，而不是油炸。此外，通过均衡饮食，摄入各种食物，包括水果和蔬菜，也有助于减轻与丙烯酰胺相关的潜在风险。总之，尽管丙烯酰胺在许多常见食物中是一种令人担忧的化合物，但意识和知情的烹饪实践可以帮助减少其在我们饮食中的存在。通过了解促成丙烯酰胺形成的因素，我们可以采取措施享受我们的餐点，同时最大限度地降低潜在的健康风险。随着研究的持续进行，保持对丙烯酰胺相关指南和建议的更新至关重要，以确保我们做出促进健康的选择。