Cooking meat over an open fire may be linked to cancer, emerging research claims.

一项最新研究表明，用明火烤出的肉或可致癌。

High-temperature cooking, such as barbecuing and pan-frying, leads to the formation of carcinogenic chemicals on meat, according to a growing swell¹ of research.

据一项日益受到人们重视的研究显示，烤或煎等高温烹调方法，会导致肉中形成致癌物质。

These potentially-harmful substances have been found to cause changes in the DNA² that may increase the risk of cancer, according to a study published in April.

于今年四月份发表的一项研究发现，这些潜在的有害物质会引起DNA变化，从而提高患癌风险。

Experts insist this research does not mean we should all throw away our grills³. However, they warn we need to be wary⁴ of the amount of grilled⁵ meat we consume.

但是专家们坚持认为，这项研究并不意味着我们应该扔掉烧烤架。但是他们警告称，我们应该注意食用烤肉的数量。

When meat is grilled it becomes covered with two substances, called heterocyclic aromatic⁶ amines and polycyclic aromatic hydrocarbons⁷, according to the National Cancer Institute.

根据国家癌症研究所称，当肉被烤熟时会被两种物质覆盖，即杂环芳香胺（HAA）和多环芳香烃（PAH）。

The first type of chemical is formed when the meat's proteins, sugars and muscle particles react to extremely high temperatures.

第一种化学物质是肉中的蛋白质、糖类和肌肉颗粒在极高温下反应形成。

The second substance is formed when the meat's juice and fat catches flame and those flames stick to the meat, giving it its charred⁸ or grilled appearance.

而第二种物质则是肉的汁液和脂肪在着火时形成，这些火焰会附着在肉上，使其表面烧焦。

Japanese scientists have examined both of these chemicals' effect on rodents⁹ and the startling results were published in the 1980s.

日本科学家已经在啮齿类动物身上对这些化学物质的影响进行了研究，并于上世纪80年代发表了这些令人吃惊的结果。

Rats who were fed a diet of HAA foods developed tumors in various organs. When given PAHs, rodents developed cancers, including leukemia and tumors of the gastrointestinal tract¹⁰ and lungs.

喂食HAA食物的老鼠多个器官都长出了肿瘤。而当喂食PAH食物时，老鼠则患上了癌症，包括白血病、胃肠道癌和肺癌等等。

However, these animals were given extremely high doses of both of these chemicals that humans don't typically consume in their diets.

不过这些动物喂食的化学物质剂量极大，而人类通常不会在饮食中摄入如此之多。