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A new study shows that regularly eating fast food isn't just bad for your waistline, it can also damage your liver in ways that are surprisingly similar to hepatitis.
最新研究顯示，經(jīng)常食用快餐油炸食品不僅會(huì)讓人肥胖，還會(huì)損害肝臟，而且對肝臟的損傷類似于肝炎。
The results were revealed on the television program, 'The Doctors,' where it was found that even just a month of eating fast food can cause significant changes to your liver.
電視節(jié)目《醫(yī)生》播出了這一研究結(jié)果。吃快餐油炸食品一個(gè)月，就可引起肝臟的明顯變化。
French fries in particular were dangerous because of the extra ingredients added.
研究顯示，法式炸薯?xiàng)l危害很大，緣于其中過多的添加物。
'We know that they are adding salt, and cooking it in fat, but they're also putting sugar on them too. Why sugar? Because it helps get them golden crispy,' said Dr. Drew Ordon, who appears on the show.
德魯•奧登醫(yī)生在節(jié)目中說：“大家都知道其中添加了鹽，用油炸制而成，其實(shí)薯?xiàng)l中還加了糖。為什么要加糖？因?yàn)槟菢涌梢宰屖項(xiàng)l顏色金黃，口感酥脆。”
Foods like fried chicken and onion rings were especially bad for the liver.
炸雞、炸洋蔥圈等食品對肝臟的危害也很大。
'The amount of fat and saturated fats creates a condition called fatty liver,' Ordon said.
奧登說：“油脂和飽和脂肪酸的堆積導(dǎo)致了脂肪肝。”
He said the changes in liver enzymes are in line with the effects of hepatitis. That disease can ultimately cause liver failure.
他說，快餐油炸食品引發(fā)的人體內(nèi)酶的變化類似肝炎。這種疾病最終會(huì)導(dǎo)致肝功能衰竭。
The US has 160,000 fast food restaurants serving an estimated 50 million customers every day.
美國有大約16萬家快餐店，每天向5000萬消費(fèi)者提供快餐。
'We're all guilty, and every now and then you have to splurge, but the problem is that so many people are getting into eating fast food, especially kids, as their staple, and I think that's the point,' Ordon said.
奧登說：“我們都感到內(nèi)疚，常常不得不吃這些。但問題是，相當(dāng)多的人已經(jīng)養(yǎng)成了吃快餐的習(xí)慣，尤其是兒童，他們把快餐當(dāng)成主食。我覺得這是問題所在。”
Just ordering a salad won't help as Ordon warned that any item marked healthy or fresh at a fast food restaurant likely has added chemicals, as there aren't clear regulations for those foods.
只吃沙拉也沒用。奧登提醒消費(fèi)者，快餐店中標(biāo)明健康新鮮的食品也常常被添加多種化學(xué)物質(zhì)，而這方面美國目前尚無限制使用的明確規(guī)定。
'Some places actually put propylene glycol on the salads, which is anti-freeze, the reason behind that is that it prevents wilting,' said Ordon. 'And although they say a little anti-freeze isn't going to hurt you, obviously given a choice you don't want to be eating anti-freeze.'
奧登說：“有些地方會(huì)在沙拉中添加丙二醇。這是一種防凍劑，也可用于保鮮。盡管他們說一點(diǎn)點(diǎn)防凍劑無損健康，但顯然如果可以選擇，誰也不愿意吃下防凍劑。”
