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植物油烹调时间不宜太长美国明尼苏达大学的一项最新研究表明,葵花籽油、豆油、玉米油、菜籽油等富含亚油酸的多不饱和植物油,经反复加热或者一次烹调时间达数小时, 会产生一种有害健康的毒素。美国媒体报道说,这种毒素名为HNE,源自亚油酸,进入人体后可与人体内的蛋白质、脱氧核糖核酸(DNA)等发生化学作用。多项研究发现,HNE可诱发心血管疾病、中风、帕金森症、早老性痴呆症、肝病、癌症等疾病。源于植物的多不饱和脂肪化学结构本不稳定,高温加热时更易被破坏。营养专家建议,不要将植物油加热到起烟,避免重复使用植物油,并且少吃餐馆中的油炸食品,包括快餐食品中的炸薯条。
Vegetable oil cooking time should not be too long A recent University of Minnesota study showed that sunflower oil, soybean oil, corn oil, rapeseed oil and other linoleic acid-rich polyunsaturated vegetable oil, after repeated heating or a cooking time of several hours , Will produce a toxin that is harmful to health. The U.S. media reports that the toxin, called HNE, is derived from linoleic acid and can enter into the body and chemically interact with proteins and DNA in the body. A number of studies have found that HNE can induce cardiovascular diseases, stroke, Parkinson’s disease, Alzheimer’s disease, liver disease, cancer and other diseases. The chemical structure of polyunsaturated fats originating from plants is not stable and can be easily destroyed by heating at high temperatures. Nutrition experts advise not to heat vegetable oils to smoke, avoid reusing vegetable oils, and eat less fried foods in restaurants, including French fries in fast foods.