Many medical experts agree that the amount of acrylamide in coffee is so low that it is really meaningless.

许多医学专家都认为咖啡中丙烯酰胺的含量太低，警告举措毫无意义。

Scientists do not know what causes acrylamide to form but they believe it occurs as a result of a chemical process during baking, frying, or grilling.

科学家并不知道是什么导致丙烯酰胺的形成，但是他们相信它是在烘焙、油煎、烧烤或烘烤过程中产生的一种化学物质。

Reduction of acrylamide in food.

减少食品中的丙烯酰胺。

Acrylamide is considered a possible human carcinogen.

据认为，丙烯酰胺可能是一种人类致癌物。

Acrylamide formed in some foods by high cooking temperatures.

丙烯酰胺产生于某些经高温烹制的食品。

Food industry seeking ways to lower acrylamide levels in food.

食品工业设法降低食品中的丙烯酰胺含量。