虽然已有研究表明丙烯酰胺会造成小鼠神经损伤，但是并没有确凿的证据表明它会使人患癌。
While studies have shown that acrylamide can cause neurological damage in mice, there is no conclusive evidence that it causes cancer in humans.
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种叫作丙烯酰胺的化合物，它会带来风险。
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.
科学家并不知道是什么导致丙烯酰胺的形成，但是他们相信它是在烘焙、油煎、烧烤或烘烤过程中产生的一种化学物质。
Scientists do not know what causes acrylamide to form but they believe it occurs as a result of a chemical process during baking, frying, or grilling.
英国食品标准局（FSA）已经发布了一份公开声明，称在一些高温烹饪的食物中会形成一种名为丙烯酰胺的化合物，这种化合物会带来风险。
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.
N-异丙基丙烯酰胺与聚乙烯醇的质量百分比分别为5％和25％。
The N-isopropylacrylamide and the polyvinyl alcohol are respectively 5 percent and 25percent by weight percent.
将体外翻译产物的免疫沉淀物经SDS-聚丙烯酰胺电泳，得到相当于人血清白蛋白的同位素标记的电泳区带。
When the immunoprecipitate was subjected to SDS agarose gel electrophoresis, 3 radioactive bands were obtained, one of which corresponded to pure human albumin in its position.
科学家并不确定是什么导致丙烯酰胺的形成，但是他们相信这是在烘焙，油煎，烧烤或烘烤过程中产生的一种化学物质。
Scientists do not know exactly what causes acrylamide to form but they believe it occurs as a result of a chemical process during baking, frying, grilling or toasting.
委员会核准了关于减少食品中丙烯酰胺形成的措施。
The Commission approved measures for reducing the formation of acrylamide in food.
根据这一评价，粮农组织和世卫组织建议继续努力降低食品中的丙烯酰胺含量。
Based on this evaluation FAO and WHO recommend that efforts to reduce acrylamide levels in foodstuffs should continue.
委员会建议继续努力降低食品中的丙烯酰胺浓度。
The Committee recommended that efforts to reduce acrylamide concentrations in foods continue.
他的机构已经请求食物和药品管理局对食物允许包含的丙烯酰胺含量进行限制。
His agency has petitioned the food and Drug Administration to set limits on the amount of acrylamide foods can contain.
同组化学物质(如丙烯酰胺和甲乙烯酮)也存在于汽车尾气、二手烟、工业环境中，甚至炸薯条里也有。
Chemicals in this group, such as acrylamide and methylvinyl ketone, also show up in car exhaust, cigarette smoke, industrial Settings, even French fries.
这份由来自15个国家35名专家组成的委员会提出的报告呼吁继续努力减少食品中的丙烯酰胺。
The report, by a committee of 35 experts from 15 countries, called for continued efforts to reduce acrylamide in food.
对动物的研究已经表明，丙烯酰胺能够引起生殖问题和癌症。
Studies in animals have also shown that acrylamide causes reproductive problems and cancer.
相同食品中的丙烯酰胺含量可能显著不同，这取决于包括烹调温度和时间在内的若干因素。
The amount of acrylamide can vary dramatically in the same foods depending on several factors, including cooking temperature and time.
专家们当时的结论是，为了充分评价通过食品接触丙烯酰胺造成的毒性和健康影响，必须再进行一些研究。
The experts concluded at that time that a number of additional studies were necessary in order to fully evaluate the toxicity and health impact of acrylamide exposure through foods.
这引起了公共卫生关注，不过还不能确定食品中丙烯酰胺含量对健康的影响。
This caused public health concerns, though the health impact of acrylamide levels in foods was uncertain.
英国食品标准局(FSA)如今没有建议人们要特别地不吃高含丙烯酰胺的食品。
The FSA does not currently advise that people should specifically try to avoid foods high in acrylamide.
只有咸饼干，婴儿饼干和姜饼的丙烯酰胺含量有下降。
Levels had gone down only in crackers, baby biscuits and gingerbread.
欧盟欧洲食品安全局检验了包括英国的23个国家的22种具有高含量丙烯酰胺的不同食品，并将其跟2007年和2009年的进行比较。
The EU's European food Safety Authority examined 22 different food groups known to contain high levels of acrylamide in 23 countries, including Britain, and compared levels recorded in 2007 and 2009.
食品添加剂联合专家委员会注意到，食品工业报告正在评价降低各种食品中丙烯酰胺含量的办法。
JECFA noted that the food industry has reported that it is evaluating means to reduce acrylamide levels in various foods.
据认为，丙烯酰胺可能是一种人类致癌物。
食品添加剂联合专家委员会最后建议在目前正进行的毒理学研究结果出来以后对丙烯酰胺进行重新评价。
JECFA finally recommended that acrylamide be re-evaluated when results of on-going toxicological studies become available.
减少食品中的丙烯酰胺。
丙烯酰胺产生于某些经高温烹制的食品。
Acrylamide formed in some foods by high cooking temperatures.
食品工业设法降低食品中的丙烯酰胺含量。
Food industry seeking ways to lower acrylamide levels in food.
2008年，英国食品标准局发现包括HulaHoops,Ryvitaand Pringles这一系列加工食品中有高含量的丙烯酰胺。
In 2008 the UK food Standards Agency found high levels of acrylamide in a range of processed foods including Hula Hoops, Ryvita and Pringles.
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。
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.
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。
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。
This is because sugar levels rise in the vegetables at low temperatures, potentially increasing the amount of acrylamide produced during cooking.
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