在烹调过的食品中发现有致突变物的报导引起了人们的注意。50岁的人,大约已吃了10吨干重的食物,虽然食物中致突变物的浓度很低,但其累计也足够引起体细胞的遗传损害,可能引起癌的出现。另一种看法是:由于许多世代以来的连续接触,人获得了能使致突变物失活的酶系。每天从食物中摄入的很小量的致突变物,可能迅速被代谢失活。必须具备有关日常烹调食品中致突变物的很精确 The discovery of mutagens in cooked foods has drawn people’s attention. The 50-year-old has eaten about 10 tons of dry weight of food. Although the concentration of the mutagen in food is very low, the cumulative amount of the mutagen in the food is enough to cause genetic damage of somatic cells and may cause cancer. Another view is that because of successive contacts on many generations, people have acquired enzymes that inactivate mutants. A small amount of mutagen that is ingested daily from food can rapidly become inactivated by metabolism. Must have the precise information about mutagens in daily cooking foods