炒蔬菜也能致癌 西葫芦、大蒜、洋葱等蔬菜一经高温煎炒会产生可能令人致癌的丙烯酰胺（Fried vegetables can also be carcinogenic zucchini, garlic, onions and other vegetables will produce a high temperature frying may cause carcinogenic acrylamide）.docVIP

炒蔬菜也能致癌 西葫芦、大蒜、洋葱等蔬菜一经高温煎炒会产生可能令人致癌的丙烯酰胺（Fried vegetables can also be carcinogenic zucchini, garlic, onions and other vegetables will produce a high temperature frying may cause carcinogenic acrylamide） 00000 fried vegetables also carcinogenic zucchini, garlic, onions and other vegetables will produce a high temperature frying may cause carcinogenic acrylamide Research Report of Hongkong Food Safety Center released said the center from 2010 to 2011, collected a total of 133 food samples, including meat, vegetables, beans and wheat products. The sample 47% may cause carcinogenic foods contain acrylamide, which contained the highest snacks, an average of 680 micrograms per kilogram, followed by vegetables and their products, an average of 53 micrograms per kilogram. The center will be 22 kinds of vegetable samples sent to the laboratory, they were used 1200 watts and 1600 watts of power electromagnetic oven without cooking oil fried, time is 3 minutes and 6 minutes. The results showed that the longer the cooking time, the higher the temperature is, the more the release of acrylamide vegetables, fried and fried oil added to the detection result is no different. Among them, acrylamide and zucchini temperature after heating up to the release, the average of up to 360 micrograms per kilogram, just below snacks like potato chips and French fries (680 micrograms) (390 micrograms). Garlic, onions cooked at high temperatures, the average release of 200 micrograms per kilogram respectively, 150 micrograms of acrylamide, ranked second, third. In addition, water spinach (140 micrograms) and pepper (140 micrograms), eggplant (77 micrograms), broccoli (61 micrograms) and Luffa (60 micrograms), celery (54 micrograms), mustard (52 micrograms) were in the top ten. In contrast, lettuce, spinach, amaranth after frying, acrylamide released less than 10 micrograms per kilogram. In addition, the report shows, Hongkong daily dietary intake, the average amount of acrylamide was 0.21~0.54 mg