研究表明 食用明火烤肉會致癌

Cooking meat over an open fire may be linked to cancer, emerging research claims.

一項最新研究表明，用明火烤出的肉或可致癌。

High-temperature cooking, such as barbecuing and pan-frying, leads to the formation of carcinogenic chemicals on meat, according to a growing swell of research.

據一項日益受到人們重視的研究顯示，烤或煎等高溫烹調方法，會導致肉中形成致癌物質。

These potentially-harmful substances have been found to cause changes in the DNA that may increase the risk of cancer, according to a study published in April.

於今年四月份發表的一項研究發現，這些潛在的有害物質會引起DNA變化，從而提高患癌風險。

Experts insist this research does not mean we should all throw away our grills. However, they warn we need to be wary of the amount of grilled meat we consume.

但是專家們堅持認爲，這項研究並不意味着我們應該扔掉燒烤架。但是他們警告稱，我們應該注意食用烤肉的數量。

When meat is grilled it becomes covered with two substances, called heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, according to the National Cancer Institute.

根據國家癌症研究所稱，當肉被烤熟時會被兩種物質覆蓋，即雜環芳香胺（HAA）和多環芳香烴（PAH）。

The first type of chemical is formed when the meat's proteins, sugars and muscle particles react to extremely high temperatures.

第一種化學物質是肉中的蛋白質、糖類和肌肉顆粒在極高溫下反應形成。

The second substance is formed when the meat's juice and fat catches flame and those flames stick to the meat, giving it its charred or grilled appearance.

而第二種物質則是肉的汁液和脂肪在着火時形成，這些火焰會附着在肉上，使其表面燒焦。

Japanese scientists have examined both of these chemicals' effect on rodents and the startling results were published in the 1980s.

日本科學家已經在齧齒類動物身上對這些化學物質的影響進行了研究，並於上世紀80年代發表了這些令人吃驚的結果。

Rats who were fed a diet of HAA foods developed tumors in various organs. When given PAHs, rodents developed cancers, including leukemia and tumors of the gastrointestinal tract and lungs.

餵食HAA食物的老鼠多個器官都長出了腫瘤。而當餵食PAH食物時，老鼠則患上了癌症，包括白血病、胃腸道癌和肺癌等等。

However, these animals were given extremely high doses of both of these chemicals that humans don't typically consume in their diets.

不過這些動物餵食的化學物質劑量極大，而人類通常不會在飲食中攝入如此之多。