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有关油炸土豆中发现高水平的致癌物丙烯酰胺屡被报道，那到底怎么吃是安全的？
测试中可能遇到的词汇和知识：
carcinogenic致癌的；致癌物的[,kɑːs(ɪ)nə'dʒenɪk]
starchy含淀粉的；浆糊状的；刻板的['stɑːtʃɪ]
acrylamide丙烯酰胺[ə'krɪləmaɪd]
prehistoric史前的；陈旧的[priːhɪ'stɒrɪk]
amino acid[生化] 氨基酸[ə,mi:nəu 'æsid]
阅读马上开始，建议您计算一下阅读整篇文章所用的时间，对照下方的参考值就可以评估出您的英文阅读水平。
A UK public health campaign aims to persuade people to change their cooking habits to avoid generating carcinogenic chemicals.
The initiative is the world’s first consumer-orientated campaign to reduce acrylamide,which is created by cooking starchy foods — particularly potatoes — for long periods at high temperatures.
“Our diet survey shows that all age groups consume more acrylamide in their diet than is desirable,”said Steve Wearne,policy director of the Food Standards Agency.“The majority of people are not aware that acrylamide exists or that they might be able to reduce their personal intake.”
Although humans have probably been consuming acrylamide since cooking began in prehistoric times,high levels were first identified in fried and baked foods by Swedish scientists in 2002,said Professor Guy Poppy,FSA chief scientist.“That raised concern worldwide because many studies showed that acrylamide could cause cancer in laboratory animals.”
No one has proved that acrylamide in cooked food is causing cancer in people — and there are no estimates for the number of cases associated with dietary acrylamide.
But,on the basis of the animal studies and the damaging effect of acrylamide on DNA,scientists say it is likely to contribute to the overall burden of cancer.
The chemical forms in cooking through a natural reaction between amino acids and carbohydrates at temperatures above 120C. Boiling and steaming do not produce enough heat to generate acrylamide.
FSA sampling over the past decade shows that food manufacturers have successfully cut acrylamide concentrations in potato crisps and chips,bread,biscuits and roast coffee,by adjusting their cooking procedures.
Other advice includes a warning not to keep raw potatoes in the fridge.
According to the FSA,potatoes undergo a process called“cold sweetening”at fridge temperatures,which slowly changes their carbohydrate composition in a way that is more likely to form acrylamide during frying or roasting. Instead,they should be stored in a dark place that is cool but no colder than 6C.
Another way to reduce acrylamide formation is to change the amino acid balance of the potatoes themselves and in particular to cut the amount of asparagine. Public health authorities are encouraging potato breeders to develop low-asparagine varieties. This could be achieved through genetic modification if the public came to accept GM potatoes,said Prof Poppy.
请根据你所读到的文章内容，完成以下自测题目：
A.companies
B.government
C.scientific institutionr
D.consumers
答案 (1)
A.people intake more acrylamide than imagined
B.lots of people are not aware that acrylamide exists
C.it is derived from potatoes
D.acrylamide is not good for our health
答案 (2)
A.biscuits
B.roast fish
C.boiled eggs
D.boiled potatoes
答案 (3)
A.-6C-12OC
B.6C-120C
C.12C-60C
D.-60C-12C
答案 (4)
(1) 答案：D.consumers解释：文章提到这个健康组织是以消费者为导向的。
(2) 答案：C.it is derived from potatoes解释：丙烯酰胺是一种化学物质，并非来源于土豆，但和烹饪方式有关。
(3) 答案：A.biscuits解释：瑞典的研究显示，煎炸或烘焗含有淀粉质的食物，会产生偏高的丙烯酰胺含量，丙烯酰胺可能导致癌症。
(4) 答案：B.6C-120C解释：超过摄氏120度可能产生丙烯酰胺，同时储存在冰箱里面也会，最好存放于避光阴凉处，不高于摄氏6度。