The FSA suggests people should " Go for the Gold! " when they prepare starchy foods.

FSA建议称，烹饪淀粉类食品时应“追求金色”。

The danger, the agency says, is when starchy foods are cooked until they are very firm or even burnt.

食品标准局指出，淀粉类食品被烤得干硬或烤焦后对人体有害。

When starchy foods like bread or potatoes are heated to high enough temperatures, like by baking or frying, a chemical reaction takes place that produces a compound called acrylamide.

当面包或土豆等含淀粉的食物被加热到足够高的温度时，比如烤或煎的时候，会发生化学反应，产生一种叫做丙烯酰胺的化合物。