近日,一则题为《专家公布致癌蔬菜名单》的报道在网上被疯转,经《环境与生活》查证,这篇报道其实是2013年8月发表在《生命时报》上的,内容是依据香港食物安全中心发布的一份题为《香港首个总膳食研究:丙烯酰胺》的报告而来,不知何故又掀起新一轮热炒。报道称,素来以“营养”、“健康”等形象示人的蔬菜家族被贴上了致癌标签,西葫芦、洋葱、大蒜等常见蔬菜均榜上有名。祸首正是在烤肉、面包和炸薯条等煎烤炸类食物中、声名狼藉的化学物质——“丙烯酰胺”。那么,丙烯酰胺是何许物质?用“致癌蔬菜”作为标题,是否有耸人听闻之嫌? Recently, a report titled “Experts List of Carcinogenic Vegetables” was reportedly turned around online and verified by “Environment and Livelihoods”. This report was actually published in the “Life Times” in August 2013. The content is based on Hong Kong Center for Food Safety released a report entitled “Hong Kong’s first total diet research: acrylamide” report, somehow another set off a new round of stir. Reported that has always been to “nutrition ”, “health ” and other images show the family of vegetables have been labeled carcinogenic label, zucchini, onion, garlic and other common vegetables are on the list. The culprit is the infamous chemical - “acrylamide ” in grilled fried foods such as roasted meat, bread and French fries. So, what is the material acrylamide? With “Carcinogenic vegetables ” as the title, is there any sensational?