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Asdfgh mark this message contains personal perspective

replied 1,969d ago｜originally written by Asdfgh

根據《毒物學化學研究》（journal Chemical Research in Toxicology）2011年的研究，多環胺類是在紅肉烹煮之後產生的物質，魚類和其他禽肉中煮熟後也可能產生該物質。但是烤肉對每個人的影響都不盡相同。每個人的基因組成對這些物質的反應不同，因此每人罹患癌症的風險也不同。

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https://www.thenewslens.com/feature/timefortune/121812

「烤肉」與癌症之間的關聯性有多確切？ - The News Lens 關鍵評論網

簡單來說，擔心罹癌的話，每天晚餐都吃焦掉的牛排雖然不是明智的選擇，但是偶爾享受一下焦脆的漢堡或肋眼牛排則無傷大雅。標籤: 烤肉, 致癌, 癌症, HCA, PAH, 多環芳烴

https://www.thenewslens.com/feature/timefortune/121812

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1,969d ago

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