Acrylamide is produced when starchy foods are roasted, fried or grilled for too long at high temperatures.

　　如果含淀粉的食物被烤或炸等高温烹调太久，就会产生丙烯酰胺。

　　The Food Standards Agency (FSA) recommends carully following cooking instructions and avoiding browning.

　　食品标准局建议人们仔细遵循烹饪指导、避免烹饪时间过久。

　　However, Cancer Research UK said the link was not proven in humans.

　　但是英国癌症研究所表示称，这种联系在人类身上尚未得到证实。

　　The FSA also says potatoes and parsnips should not be kept in the fridge.

　　食品标准局也表示说土豆和欧洲萝卜不应该放在冰箱里。

　　This is because sugar levels rise in the vegetables at low temperatures, potentially increasing the amount of acrylamide produced during cooking.

　　这是因为低温下蔬菜的含糖量会上升，可能会增加烹调过程中所产生丙烯酰胺的量。

　　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。

　　The highest levels of the substance are found in foods with high starch content which have been cooked above 120C, such as crisps, bread, breakfast cereals, biscuits, crackers, cakes and coffee.

　　在被120摄氏度以上温度烹饪的高淀粉食物中发现了最高水平的丙烯酰胺，这些食品包括薯片、面包、早餐麦片、饼干、蛋糕和咖啡。

　　It can also be produced during home cooking, when high-starch foods - such as potatoes, chips, bread and parsnips - are baked, roasted, grilled or fried at high temperatures.

　　在家里烹饪的时候，高淀粉含量的食物——例如土地、薯片、面包和欧洲萝卜——被高温烤和炸的时候也会产生丙烯酰胺。

　　When bread is grilled to make toast, for example, this causes more acrylamide to be produced. The darker the colour of the toast, the more acrylamide is present.

　　例如做烤面包的时候会产生更多的丙烯酰胺。烤面包颜色越深，丙烯酰胺的含量越多。

　　During the browning process, the sugar, amino acids and water present in the bread combine to create colour and acrylamide - as well as flavour and aromas.

　　在烹饪过程中，面包中的糖、氨基酸和水分结合在一起，使得面包颜色变深、并产生丙烯酰胺——以及独特的口味和香味。

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