食品中丙烯酰胺的安全问题

The Security Problem of Acrylamide in Food

自瑞典科学家首次从经高温油炸或烘焙的含淀粉食物中检测出较高含量的对人体有致癌可能性的丙烯酰胺后,围绕这个问题,全球食品界人士在各方面已经做了大量深入的研究工作.综述了当前丙烯酰胺在食品中的安全性,特别是致癌性方面的研究与发展.

Since acrylamide with possibly carcinogenicity to people was firstly detected from starch-containing food which was fried in high temperature or baked/roasted by Sweden scientist, global scholars of foodstuff have done lots of research working at all points on this problem. But up to now, the security problem of acrylamide in food has no verdict, and it still need us endeavors.