炸薯條吃太多 易致癌Easy to eat too many fries cause cancer

炸薯條吃太多 易致癌 　德國專家對多種油炸薯條和薯片的檢測發現，吃多了容易在人體累積致癌物質。 【中新網】科技日報報導，德國慕尼黑技術大學的毒理學專家在對多種油炸薯條和薯片的檢測中首次發現，這些油炸食品中含有微量致癌的甘油胺(Glycidamid)物質，吃多了容易在人體中積累並誘發癌症。 之前人們只知道油炸薯類食品中含有不利於健康的丙烯胺物質，現在德國科學家發現甘油胺比丙烯胺更具有危害性。參與研究的德國凱薩斯勞滕大學科學家還在哺乳動物的細胞中發現，少量的甘油胺就能在動物體內形成癌症腫瘤，這一研究結果已刊登在國際《農業和食品化學》雜誌上。 慕尼黑大學專家在油炸薯條和薯片中發現的甘油胺劑量在每公斤0.3微克至1.5微克，同樣量薯條和薯片中的丙烯胺為300微克至600微克，而丙烯胺在人體肝臟中又可以部分轉化為甘油胺。目前專家還沒有確認，究竟多少劑量的甘油胺會導致癌症，專家只是建議少吃油炸薯條和薯片。 和丙烯胺一樣，甘油胺主要是在碳水化合物食品的高溫加工過程中產生的，通常在120℃（248℉）以上出現，高於180攝氏度時有害物質急劇增加，專家建議說，油炸薯條時，溫度控制在175℃（347℉）以下，這樣產生的甘油胺物質較少。 2008-09-10 Easy to eat too many fries cause cancer German experts on a variety of oil potato chips and crisps the test found that eating more easily accumulate in human carcinogen. [中新网- Science and Technology Daily reported that the Technical University of Munich, Germany, toxicology experts in a variety of oil potato chips and crisps in the first test found that these fried foods containing traces of carcinogens in the glycerol amines (Glycidamid) Material, eat more easily accumulate in the body and induced cancer. Before people only know that fried potato food products contain not conducive to the health of acrylamide material, German scientists found that glycerin amines than acrylamide in more danger. Participated in the study of the German Caesar Silao Teng University scientists also found in mammalian cells, small amounts of glycerine amine can form of cancer in animals cancer, the study results were published in the international "Agriculture and Food Chemistry" Magazine. University of Munich experts in the oil potato chips and crisps were found in the glycerol amine dose of 0.3 micrograms per kilogram to 1.5 micrograms, the same volume of French fries and potato chips in the acrylamide is 300 micrograms to 600 micrograms, and Acrylamide in human liver can be transformed into part of glycerol amines. Experts have not yet confirmed how many doses of glycerin amines would lead to cancer, the experts recommended only eat oil potato chips and crisps. And acrylamide, glycerol amine mainly in carbohydrate foods high temperature in the process, usually in the 120 ℃ (248 ℉) over there, higher than 180 degrees Celsius, a sharp increase in harmful substances, the experts suggested that the fried potato Of the time, temperature control in the 175 ℃ (347 ℉) below, the glycerol amines such substances less. 2008-09-10 For more information, see World Journal News ePaper.

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