In really large doses, acrylamide totally is toxic.

在非常大的剂量下，丙烯酰胺是有毒的。

There are other things you can do to limit your exposure to acrylamides.

另外，你还以采取其他途径减少丙烯酰胺的摄入量。

Coffee companies have resisted calls to remove acrylamide from their products, saying it would change the taste of the drinks.

针对从去除丙烯酰胺这一呼声，咖啡公司表示拒绝，他们称这将改变饮的口感。

And the International Agency for Research on Cancer also listed acrylamide as a “probable carcinogen”.

另外国际癌症研究机构也把丙烯酰胺列入“能致癌的物质”。

So far, based on the research, it looks like acrylamide isn't very likely to cause cancer in humans.

截至到目前，根据研究，看起来丙烯酰胺不太能导致人类癌症。

Scientists have launched other studies to better understand how acrylamide forms in some overcooked foods and how cooking traditions may affect people.

为更好地理解丙烯酰胺在过度烹饪的食物生的原理及烹饪习惯对人体健康的影响，科学家们还进行了其他研究。

The agency is also urging people to eat fewer high-calorie foods like potato chips, French fries and cookies -- all of which have acrylamides.

该机构还呼吁人们少吃高热量如薯片、薯干等含有丙烯酰胺的食。

Blanching is heating food briefly in water. This will remove the potato skin and half the sugar, resulting in lower levels of acrylamide.

焯就是将食物快速地放入沸水加热。这样以去除马铃薯表皮一半的糖分，丙烯酰胺的含量也将大大减少。

And other work on rats has also shown that acrylamide could attach itself to parts of red blood cells, and ultimately damage DNA.

而对老鼠的实验结果也表明，丙烯酰胺以附着在红细胞上，最终导致DNA损伤。

While studies have shown that acrylamide can cause neurological damage in mice, there is no conclusive evidence that it causes cancer in humans.

虽然已有研究表明两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导致人类患癌。

But all of that is when acrylamide is used as a sealant, not when it's a byproduct of toasting your bread for too long.

但所有这些情况都是丙烯酰胺用作密封剂的结果，不是烤焦面包上的副物。

In 2015, a meta-analysis of 32 studies was also unable to find any causal link between acrylamide and an increased risk for a variety of cancers… including pancreatic.

在2015年，针对32项研究的综合分析都没发现丙烯酰胺与多种癌症（包括胰腺癌）风险增加之间存在任何因果关系。

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.

英国食标准局(FSA)发布了一项公开警告：某些以高温烹制的食物存在一种叫作丙烯酰胺的化合物，它会带来风险。

Because if french fries are going to kill you, it's probably not the acrylamide… and also, research shows that those things are definitely good for you.

因为即使炸薯损害了你的健康，很有能也不是因为丙烯酰胺… … 此外，研究表明做这些事绝对有助于健康。

When starchy foods like bread or potatoes are heated to high enough temperatures, like by baking or frying, a chemical reaction takes place that produces a compound called acrylamide.

当面包或土豆等含淀粉的食物被加热到足够高的温度时，比如烤或煎的时候，会发生化学反应，生一种叫做丙烯酰胺的化合物。

One of the problems with these studies looking at acrylamide is that the animals used are exposed to way more of the chemical than any human ever would be in day-to-day life.

关于丙烯酰胺的这些研究，有一个问题是，与人类每天生活接触到的剂量相比，受试动物解接触的剂量更多。