1. While studies have shown that acrylamide can cause neurological damage in mice, there is no conclusive evidence that it causes cancer in humans. 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。 来自互联网
2. 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. 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。 来自互联网
3. 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种叫作丙烯酰胺的化合物，它会带来风险。 来自互联网
4. 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）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。 来自互联网
5. Reduction of acrylamide in food. 减少食品中的丙烯酰胺。 来自互联网
6. Acrylamide is considered a possible human carcinogen. 据认为，丙烯酰胺可能是一种人类致癌物。 来自互联网
7. Acrylamide formed in some foods by high cooking temperatures. 丙烯酰胺产生于某些经高温烹制的食品。 来自互联网
8. Food industry seeking ways to lower acrylamide levels in food. 食品工业设法降低食品中的丙烯酰胺含量。 来自互联网
9. Since then a great deal of research has been focused on acrylamide . 从这以后，很多研究者将目光转移到丙烯酰胺。 来自互联网
10. The answers were used to estimate each woman's daily acrylamide intake. 答案用来评估每位妇女的日常丙烯酰胺摄入量。 来自互联网
11. They stop the actions of molecules like acrylamide before they get rolling. 他们会阻止丙烯醯胺这类分子的活动。 来自互联网
12. The Commission approved measures for reducing the formation of acrylamide in food. 委员会核准了关于减少食品中丙烯酰胺形成的措施。 来自互联网
13. Studies in animals have also shown that acrylamide causes reproductive problems and cancer. 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。 来自互联网
14. The Committee recommended that efforts to reduce acrylamide concentrations in foods continue. 委员会建议继续努力降低食品中的丙烯酰胺浓度。 来自互联网
15. The FSA does not currently advise that people should specifically try to avoid foods high in acrylamide . 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。 来自互联网
16. This caused public health concerns, though the health impact of acrylamide levels in foods was uncertain. 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。 来自互联网
17. Acrylamide is present in many different types of food and is a natural by-product of the cooking process. 丙烯酰胺存在于许多不同类型的食物中，是烹饪过程中的天然副产品。 来自互联网
18. Results show that the extent of reaction of strach with acrylamide is governed by aforementioned factors. 结果表明：氨基甲酰乙基化反应程度受上述因素制约。 来自互联网
19. As an aside, the researchers noted that most of the acrylamide formed on the batter, not on the chicken itself. 顺带提下，研究者指出大部分的丙稀酰胺并不是由鸡翅本身带来的，而是涂抹在鸡翅身上的调料。 来自互联网
20. The paper mainly introduces the use of acrylamide in the petroleum industry to enhanced oil recovery (EOR). 本文主要介绍了丙烯酰胺在石油工业中“三次采油”的用途。 来自互联网
21. Based on this evaluation FAO and WHO recommend that efforts to reduce acrylamide levels in foodstuffs should continue. 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。 来自互联网
22. The report, by a committee of 35 experts from 15 countries, called for continued efforts to reduce acrylamide in food. 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。 来自互联网
23. JECFA noted that the food industry has reported that it is evaluating means to reduce acrylamide levels in various foods. 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。 来自互联网
24. JECFA finally recommended that acrylamide be re-evaluated when results of on-going toxicological studies become available. 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。 来自互联网
25. His agency has petitioned the food and Drug Administration to set limits on the amount of acrylamide foods can contain. 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。 来自互联网
26. This method is suitable for determining trace acrylamide in fried rice product with rapidity, sensitivity and accuracy. 该法快速、灵敏、准确，适合油炸米制品中痕量丙烯酰胺的测定。 来自互联网
27. It's then baked at extremely high temperatures which creates all kinds of toxic substances and carcinogens like acrylamide . 当它在高温下烘烤时会产生各种各样的有毒致癌物质，比如说acrylamide。 来自互联网
28. This study could be regarded as a pioneer contribution to the reduction of acrylamide in various foods by natural antioxidants. 该研究对于通过天然抗氧化物质来减少丙稀酰胺含量做出了先驱性的贡献。 来自互联网
29. This study could be regarded as a pioneer contribution to the reduction of acrylamide in various foods by natural antioxidants. 该研究对于通过天然抗氧化物质来减少丙稀酰胺含量做出了先驱性的贡献。 来自互联网
