英國FSA和歐洲其他監管機構對超市食品做檢測，評估丙烯醯胺是否超標。在2014及2015年對526項產品所做檢測中，有25項的丙烯醯胺含量增加。雖然監管單位未建議消費者停止攝取這些產品，但已要求製造商減少丙烯醯胺含量。
小編評：這新聞稿沒頭沒尾的，是找工讀生來翻譯投稿的嗎？
英國食品標準局（The UK Food Standards Agency，FSA）表示，澱粉類食物在高溫下燒烤、油炸時間過長，會產生致癌物「丙烯醯胺（acrylamide）」，在動物研究中已經發現會傷害DNA並引發癌症。丙烯醯胺存在於許多不同類的食物，經烹調後也會自然釋出，像麵包、早餐穀片、餅乾、蛋糕、咖啡等高澱粉含量食物。如超過攝氏120度烹調，產生的丙烯醯胺也更多。FSA表示，民眾應該低溫烹調食物，例如烤土司、炸薯條時讓表面呈現金黃色即可，切勿過度烹調而變成黑褐色，並建議依照烹調指南來料理。FSA還說，馬鈴薯不應放置冰箱保存，因為在低溫下保存的根莖蔬菜類的糖分會增加，在烹調過程中也容易產生丙烯醯胺。
英國食品標凖局（Food Standards Agency, FSA）表示，根莖類蔬菜在低溫下保存時糖分會增加，烹調過程中容易產生更多致癌物丙烯酰胺（acrylamide）。研究發現，丙烯酰胺會傷害DNA並引發癌症，並對神經和生殖系統造成影響。
小編評：關於丙烯醯胺（acrylamide），iQC以前已經介紹很多次了，所以這邊僅附上「建立食品業者監測食品中丙烯醯胺之指標值作業指引」和「降低食品中丙烯醯胺含量加工參考手冊」，有興趣自己看吧！
連結：Families urged to ‘Go for Gold’ to reduce acrylamide consumption（英國FSA公告）
The FSA has teamed up with Olympic gold medallist and mother of four, Denise Lewis, to empower people to make small changes to how they cook, to help minimise acrylamide consumption in the home:
- Go for Gold – as a general rule of thumb, aim for a golden yellow colour or lighter when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables and bread.
- Check the pack – follow the cooking instructions carefully when frying or oven-heating packaged food products such as chips, roast potatoes and parsnips. The on-pack instructions are designed to cook the product correctly. This ensures that you aren’t cooking starchy foods for too long or at temperatures which are too high.
- Eat a varied and balanced diet – while we can’t completely avoid risks like acrylamide in food, eating a healthy, balanced diet that includes basing meals on starchy carbohydrates and getting your 5 A Day will help reduce your risk of cancer.
- Don’t keep raw potatoes in the fridge – if you intend to roast or fry them. Storing raw potatoes in the fridge can increase overall acrylamide levels. Raw potatoes should ideally be stored in a dark, cool place at temperatures above 6°C.
小編評：新聞應該是翻譯這一篇的內容，大家可以參考看看。