雙語(yǔ)閱讀|長(zhǎng)期食用植物油會(huì)增加患癡呆風(fēng)險(xiǎn)

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Eating a diet rich in vegetable oil could put you at risk for dementia, experts claim.

專(zhuān)家稱(chēng)，食用富含植物油的食品會(huì)置你于癡呆的風(fēng)險(xiǎn)之中。

Emerging research shows the oil is more likely than others to cause plaque build-up in the brain, a known precursor to serious neurodegenerative diseases.

新興研究表明，植物油比其他種類(lèi)的油更易造成大腦斑塊淤積，眾所周知，這是嚴(yán)重神經(jīng)退行性疾病的前兆。

In the mid-20th century, Americans were increasingly concerned about the growing rate of heart disease and were told to ditch saturated fats - such as butter and cream - in favor of vegetable oil.

20世紀(jì)中葉，美國(guó)人越來(lái)越關(guān)注心臟病的增長(zhǎng)率，并被告知棄用諸如黃油和奶油等含有的飽和脂肪酸，傾向于用植物油。

But Dr Catherine Shanahan, a nutritionist and family physician, says this was a serious mistake.

但是，營(yíng)養(yǎng)學(xué)家和家庭醫(yī)生凱瑟琳博士說(shuō)，這是一個(gè)嚴(yán)重的錯(cuò)誤。

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Dr Shanahan explains that in the 1950s, consumers were told to stop eating saturated fats and turn to products like vegetable oil, which soon became a pantry staple. But there was another factor to its popularity.

凱瑟琳博士說(shuō)，20世紀(jì)50年代時(shí)，消費(fèi)者們被告知停止食用飽和脂肪酸，轉(zhuǎn)向蔬菜油之類(lèi)的產(chǎn)品，這很快便成為一種廚房主食。但是促成它人氣的還有另一個(gè)因素。

She told Daily Mail Online: ’Restaurants and other establishments turned to vegetable oil because of the cost and availability. Olive oil is 10 to 50 times more expensive than vegetable oil.

她告訴《線(xiàn)上每日郵報(bào)》：“餐廳和其它機(jī)構(gòu)出于對(duì)成本和可用性的考慮，轉(zhuǎn)向蔬菜油。橄欖油比蔬菜油貴10-50倍?！?/p>

Also, it’s very easy to use in cooking because there’s not a high smoke point and it doesn’t have a flavor like olive oil. So it has a one-size-fits-all factor.’

“同樣地，做飯時(shí)使用蔬菜油也很方便，因?yàn)樗鼰燑c(diǎn)低，沒(méi)有橄欖油的那種味道。所以它是廚房的萬(wàn)全之策。”

>>>點(diǎn)擊咨詢(xún)雅思培訓(xùn)機(jī)構(gòu)

Vegetable oils comes in a variety of forms - canola, palm, corn, soy, sunflower, safflower, cottonseed, rice bran and grapeseed.

蔬菜油種類(lèi)多樣——菜籽油、棕櫚油、玉米油、大豆油、葵花籽油、紅花油、棉籽油、米糠油和葡萄籽油。

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