Because if french fries are going to kill you, it's probably not the acrylamide… and also, research shows that those things are definitely good for you.

因为即使炸薯条损害了你健康，很有可能也不是因为丙烯酰胺… … 此外，研究表明做这些事绝对有助于健康。

Researchers found that eating three small bags or even handfuls of chips every day for seven days increases acrylamide levels in your body by 46%.

研究人员发现，连续七天每天吃三小袋或者每天一把薯片会使你体内丙烯酰胺水平提高 46%。

Scientists have launched other studies to better understand how acrylamide forms in some overcooked foods and how cooking traditions may affect people.

为更好地理解丙烯酰胺在过度烹饪中产生原理及烹饪习惯对人体健康影响，科学家们还进行了其他研究。

Coffee companies have resisted calls to remove acrylamide from their products, saying it would change the taste of the drinks.

对从产品中去除丙烯酰胺这一呼声，咖啡公司表示拒绝，他们称这将改变饮品口感。

There are other things you can do to limit your exposure to acrylamides.

外，你还可以采取其他途径减少丙烯酰胺摄入量。

And other work on rats has also shown that acrylamide could attach itself to parts of red blood cells, and ultimately damage DNA.

而对老鼠实验结果也表明，丙烯酰胺可以附着在红细胞上，最终导致DNA损伤。

And it's being estimated that french fries account for nearly a quarter of all the acrylamide in our diets.

据估计，薯条中丙烯酰胺含量占我们饮中丙烯酰胺含量近四分之一。

And the International Agency for Research on Cancer also listed acrylamide as a “probable carcinogen”.

外国际癌症研究机构也把丙烯酰胺列入“可能致癌质”。

The agency is also urging people to eat fewer high-calorie foods like potato chips, French fries and cookies -- all of which have acrylamides.

该机构还呼吁人们少吃高热量如薯片、薯条和饼干等含有丙烯酰胺品。

Probably the worst ingredient eating just chips would put into your body is a chemical known as acrylamide.

也许因为吃薯条而吃进身体内最糟糕一种质是丙烯酰胺化学质。

In 2015, a meta-analysis of 32 studies was also unable to find any causal link between acrylamide and an increased risk for a variety of cancers… including pancreatic.

在2015年，对32项研究综分析都没发现丙烯酰胺与多种癌症（包括胰腺癌）风险增加之间存在任何因果关系。

Blanching is heating food briefly in water. This will remove the potato skin and half the sugar, resulting in lower levels of acrylamide.

焯就是将快速地放入沸水中加热。这样可以去除马铃薯表皮和一半糖分，丙烯酰胺含量也将大大减少。

Acrylamide is considered a heat generated food toxic in and is known to be a mutagen neurotoxin and carcinogen.

丙烯酰胺被认为是一种因受热而产生毒素，已知是一种神经毒素诱变因素和致癌。

So far, based on the research, it looks like acrylamide isn't very likely to cause cancer in humans.

截至到目前，根据研究，看起来丙烯酰胺不太可能导致人类癌症。

But all of that is when acrylamide is used as a sealant, not when it's a byproduct of toasting your bread for too long.

但所有这些情况都是丙烯酰胺用作密封剂结果，不是烤焦面包上副产。

When starchy foods like bread or potatoes are heated to high enough temperatures, like by baking or frying, a chemical reaction takes place that produces a compound called acrylamide.

当面包或土豆等含淀粉被加热到足够高温度时，比如烤或煎时候，会发生化学反应，产生一种叫做丙烯酰胺化。

In really large doses, acrylamide totally is toxic.

在非常大剂量下，丙烯酰胺是有毒。

Some studies also show that cooking with an air fryer reduces the formation of harmful compounds, such as the carcinogen acrylamide.

一些研究还表明， 用空气炸锅烹饪可以减少有害化形成， 例如致癌质丙烯酰胺。

Acrylamide is classified as a " Group 2A probable carcinogen" by the IARC.

丙烯酰胺被世卫组织下属国际癌症研究机构IARC列为“2A类可能致癌”。

Research shows that, compared with traditional deep-frying, air frying can reduce acrylamide by 90 percent.

研究表明，与传统油炸相比， 空气炸制可减少 90% 丙烯酰胺。