植物油與薯片

    Frying potato chips in vegetable oil can produce harmful substances. One of the main concerns is the formation of acrylamide, a chemical that forms when starchy foods like potatoes are cooked at high temperatures, such as frying or baking. Acrylamide has been linked to cancer in animal studies, though the evidence in humans is not as clear.

    To reduce the formation of acrylamide, you can fry foods at lower temperatures, avoid overcooking them to a dark brown color, and soak potato slices in water before frying. 

    When vegetable oils are heated beyond their smoking point, they can undergo oxidation, leading to the formation of harmful compounds. It may pose health risks if consumed frequently. To minimize the risk, we can use oils with higher smoke points, such as avocado or peanut oil.

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    用植物油煎炸薯片會產生有害物質。其中一個主要的顧慮是丙烯酰胺的形成，這是一種在馬鈴薯等澱粉質食物經過煎炸或烘烤等高溫烹調時形成的化學物質。在動物實驗中，丙烯酰胺與癌症有關，但在人類身上的證據則不太清楚。

    為了減少丙烯酰胺的形成，您可以使用較低的溫度來煎炸食物，避免過度烹煮食物使其呈深褐色，並在煎炸前將馬鈴薯片浸泡在水中。

    當植物油受熱超過其冒煙點時，會發生氧化作用，導致有害化合物的形成。如果經常食用，可能危害健康。為了降低風險，我們可以使用煙點較高的油，例如牛油果油或花生油。

Translated with the help of DeepL and edited