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

另外，你还以采取其他途径减少丙烯酰胺的摄入量。

In really large doses, acrylamide totally is toxic.

在非常大的剂量下，丙烯酰胺是有毒的。

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

据估计，薯条中丙烯酰胺的含量占我们饮食中丙烯酰胺含量的近四分之一。

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的最糟糕的一物质是丙烯酰胺的化学物质。

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

另外国际癌症研究机构也把丙烯酰胺列入“癌的物质”。

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因受热而产生的食物毒素，已知是一毒素的诱变因素和癌物。

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

针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的口感。

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导人类癌症。

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， 空气炸制减少 90% 的丙烯酰胺。

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

丙烯酰胺被世卫组织下属的国际癌症研究机构IARC列为“2A类癌物”。

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

而对老鼠的实验结果也表明，丙烯酰胺以附着在红细胞上，最终导DNA损伤。

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的食品。

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的食物中产生的原理及烹饪习惯对人体健康的影响，科学家们还进行了其他研究。

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

焯就是将食物快速地放入沸水中加热。这样以去除马铃薯表皮和一半的糖分，丙烯酰胺的含量也将大大减少。

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， 用空气炸锅烹饪以减少有害化合物的形成， 例如癌物质丙烯酰胺。

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的结果，不是烤焦面包上的副产物。

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的丙烯酰胺水平提高 46%。

In many cases, the reaction is similar to, but distinct from, the Maillard reaction between amino acids and sugars, which also causes food to brown during cooking.

很多时候，这个反应类似于美拉德反应，氨基酸和糖在烹饪过程时也会让食物变成棕色，但丙烯酰胺与美拉德的产物有区别。

The Food Standards Authority(FSA )has issued a public warning about the risks of a compound called acrylamide that forms in some foods cooked at high temperatures.

英国食品标准局(FSA)发布了一项公开警告：某些以高温烹制的食物中存在一叫作丙烯酰胺的化合物，它会带来风险。

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的食物被加热到足够高的温度时，比如烤或煎的时候，会发生化学反应，产生一叫做丙烯酰胺的化合物。