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墨西哥脆饼店、Sweetgreen沙拉店的碗,都与致癌化学物质有关

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2019年08月10日

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Chipotle, Sweetgreen bowls are linked to cancer-causing chemicals

墨西哥脆饼店、Sweetgreen沙拉店的碗,都与致癌化学物质有关

The bowls used at restaurants such as Chipotle and Sweetgreen are linked to cancer-causing chemicals, according to a new study.

一项新的研究表明,在Chipotle和Sweetgreen等餐馆使用的碗与致癌化学物质有关。

Though compostable bowls are often advertised as environmentally friendly, they may be treated with toxic compounds known as “forever chemicals,” according to a New Food Economy Study, which tested 14 locations of eight New York City restaurants.

一项新的食品经济研究表明,虽然堆肥碗通常被宣传为环保型,但它们可能会被称为“永久化学品”的有毒化合物处理,该研究对8家纽约市餐馆的14个地点进行了测试。

墨西哥脆饼店、Sweetgreen沙拉店的碗,都与致癌化学物质有关

Among the restaurants were fast-casual favorites such as Fresh & Co, Chipotle, Sweetgreen, Dos Toros and Dig Inn.

在这些餐馆中,最受欢迎的是快餐休闲食品,如Fresh&Co、Chipotle、SweetGreen、Dos Toros和Dig Inn。

Tests performed on the containers determined that they contained high levels of fluorine, which indicates per- and polyfluoroalkyl chemicals (PFAs) were likely used to make them more durable, according to researchers.

研究人员称,对这些容器进行的测试确定,它们含有高浓度的氟,这表明为使它们更耐用,可能添加了高氟和多氟烷基化合物(PFA)。

“If a product is showing really high fluorine levels, companies really can’t claim they didn’t use PFAS,” said Rainer Lohmann, who serves as director of the University of Rhode Island’s Lohmann Lab, according to New Food Economy.

“如果一种产品的氟含量真的很高,公司真的不能声称他们没有使用过PFA。”根据新的食品经济研究,罗德岛大学的Lohmann实验室主任的雷纳·洛曼表示。

The presence of the chemicals has been linked to health problems such as kidney and testicular cancers, thyroid disorders, decreased sperm quality and pregnancy-induced hypertension, researchers said. Furthermore, the chemicals don’t degrade naturally in the environment.

研究人员说,此类化学物质的存在与肾脏和睾丸癌、甲状腺疾病、精子质量下降和妊娠高血压等健康问题息息有关,此外,化学物质在环境中不会自然降解。

墨西哥脆饼店、Sweetgreen沙拉店的碗,都与致癌化学物质有关

“They are likely making compost more toxic, adding to the chemical load of the very soil and water they were supposed to help improve,” researcher Joe Fassler wrote. “And rather than degrade quickly, they contain potentially hazardous ingredients that never break down. Not in five years, and not in 500.”

研究人员乔·法斯勒写道:“它们很可能使堆肥更具毒性,增加了原本应该帮助改善的土壤和水的化学负荷。”它们含有潜在的危险成分,不会分解,也不会迅速降解。五年内不会,五百年后也不会。”

Reps for the restaurants didn’t immediately respond to request for comment.

这些餐厅的负责人没有立即回复置评请求。


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