研究表明 做飯時(shí)間越長(zhǎng) 身體越不健康
自己動(dòng)手做飯未必像你想的那么健康。
The longer people spend preparing meals, the worsetheir health becomes, a study found.
一項(xiàng)研究表明：烹調(diào)的時(shí)間越長(zhǎng)，身體就越不健康。
The result contradicts the popular public healthmessage that it is better to cook from scratch thanrely on ready meals.
該研究結(jié)果推翻了一直以來存在大眾心中的健康認(rèn)知，即自己動(dòng)手做飯要比吃現(xiàn)成的食物更健康。
And it suggests that food isn’t healthy just because it is cooked at home.
而且研究表明食物并不會(huì)因手工加工而更健康。
Possible reasons include home chefs being extra generous with unhealthy ingredients such asbutter and salt and feeling they have to eat more because of the time and effort that went intopreparation.
一項(xiàng)合理的原因?yàn)樵诩遗腼儠r(shí)掌廚的人會(huì)過多使用不健康的配料，比如說黃油和食鹽。而為了不辜負(fù)烹調(diào)食物的過程中花費(fèi)的心血，他們就會(huì)吃的更多。
Frequenting tasting of food as it is being prepared can lead to pounds creeping on over time.
而長(zhǎng)此以往，自然而然體重也就跟著增加了。
It is also possible, say the researchers, that convenience foods have become healthier.
而據(jù)研究者稱，方便食品也可能更健康。
The researchers, from Rush University in Chicago, analyzed 14 years of data provided by morethan 2,755 women in their 40s, 50s and 60s.
芝加哥拉什大學(xué)的研究者們對(duì)2755名女性在她們40,50和60歲三個(gè)階段的數(shù)據(jù)進(jìn)行了分析。
This included information on how long they spent cooking and the results of annual healthchecks for something called metabolic syndrome.
這些數(shù)據(jù)包括：她們烹調(diào)食物的時(shí)長(zhǎng)以及她們每年體檢中代謝綜合癥的檢查結(jié)果。
This is the medical term for when someone has three out of five risk factor that raise the oddsof heart disease and strokes.
代謝綜合癥指的是一個(gè)人五分之三的風(fēng)險(xiǎn)因素超標(biāo)，這意味著罹患心臟病和中風(fēng)的幾率上升。
Warning signs include high blood pressure, high cholesterol and obesity.
而這些疾病的三個(gè)預(yù)警信號(hào)就是高血壓，高膽固醇和肥胖。
The women who spent the longest cooking and clearing up meals were more likely to developmetabolic syndrome, the journal Preventive Medicine reports.
根據(jù)期刊《預(yù)防醫(yī)學(xué)》的報(bào)告顯示，女性花費(fèi)在烹制食物和洗碗上的時(shí)間越長(zhǎng)，就更易患上代謝綜合征。
Similarly, if a woman started to spend more time cooking, her odds of metabolic syndromerose more quickly than average.
這也就是說，一旦一個(gè)女人做飯的時(shí)間變長(zhǎng)，那么她患上代謝綜合癥的幾率將比一般人增長(zhǎng)的更快。
However, females who did less cooking as time went on cut their odds of health problems.
不過，隨著女性做飯時(shí)間的減短，這些患病幾率也會(huì)相應(yīng)地隨之下降。
Researcher Dr Brad Appelhans said that we may have to rethink public health policies that makehome cooking a ‘cornerstone’ attempts to improve health.
研究員布拉德·阿佩爾漢克斯博士說，我們必須反思公眾對(duì)健康常識(shí)的認(rèn)知了，而這次對(duì)“在家做飯更健康”的辟謠就是一個(gè)良好的開端。
He said:‘In the past three or four decades, the proportion of our food that we prepare athome has decreased, and the prevalence of obesity has increased. Noting this, public healthexperts frequently promote home cooking as a way to curb the obesity epidemic and reducerisk factors for heart disease and diabetes. However, our research with over 2,700 women thatgreater time spent preparing food each week is actually linked to increasing odds of having riskfactors for heart disease and diabetes over time.
他說：“在過去三四十年里，我們?cè)絹碓缴僭诩易鲲埑?，但肥胖卻變得越來越普遍。養(yǎng)生專家們一直頻繁宣傳鼓勵(lì)在家做飯，以期能夠降低肥胖癥、心臟病和糖尿病的發(fā)病率。然而，通過對(duì)兩千七百多女性的調(diào)查發(fā)現(xiàn)，每周做飯的時(shí)間增多才是這些疾病發(fā)病率升高的罪魁禍?zhǔn)住?/p>
‘While the reasons underlying this association are still unclear, we think these findingsindicate the need to revise our public health messaging, including the need to emphasizehealthy cooking methods and to consider the potential benefits of healthy conveniencemeals.’
“不過，這些猜想尚未明朗，但是這些發(fā)現(xiàn)讓我們認(rèn)識(shí)到修正公眾的健康觀念，包括重視健康的飲食方法以及意識(shí)到健康便利的餐飲的有益之處是當(dāng)務(wù)之急。”
He added that it is important to cook healthily, not just frequently.
他同時(shí)強(qiáng)調(diào)，健康烹調(diào)比經(jīng)常下廚更為重要。
