近日，國家老年大學(xué)開學(xué)第一課特邀鐘南山院士進(jìn)行講解。

鐘南山院士提到，“老人家常常在家里頭勤儉節(jié)約，很多剩飯剩菜不太干凈或者不新鮮的話，不要堅(jiān)持把它吃完，里頭含有很多（亞）硝酸鹽，（由于）所謂的節(jié)約，（導(dǎo)致）得了胃癌。”

The elderly often maintain thrifty habits at home, but if leftovers become spoiled or contaminated, resist the urge to finish them. Spoiled and contaminated food can contain high levels of nitrites, and what’s meant as frugality could end up increasing the risk of stomach cancer.

frugality /fru??ɡ?l?ti/ 儉省，節(jié)儉

圖源：央視新聞

對此，網(wǎng)友也紛紛表示贊同：

但也有不少網(wǎng)友表示苦惱：

飯菜涼了放冰箱好

還是趁熱放冰箱好？

▌飯菜趁熱放進(jìn)冰箱

食物在室溫下放得越久，細(xì)菌繁殖越多。趁熱把食物放進(jìn)冰箱，目的就是在細(xì)菌大量繁殖之前，盡快把溫度降到4℃以下，減少細(xì)菌快速繁殖的時(shí)間。所以，吃不完的飯菜要提前撥出來，放在保鮮盒里，盡快存放在冰箱。

The longer food sits at room temperature, the more bacteria multiply. Placing leftovers in the fridge while still hot helps rapidly cool them below 4 C, minimizing bacterial growth. Therefore, make sure to portion uneaten food into shallow, airtight containers and refrigerate promptly.

冰箱內(nèi)東西不宜太滿，菜不宜太大份，盡量用輕薄、導(dǎo)熱快的保鮮盒，可以加快降溫速度。

Avoid overcrowding the fridge and divide large portions into smaller containers—thin, quick-cooling containers speed up temperature reduction.

▌注意儲(chǔ)存溫度

冷藏室溫度應(yīng)設(shè)在0℃～6℃之間，有利于減緩某些微生物的繁殖速度，降低食物中有害細(xì)菌過度生長或產(chǎn)生毒素的可能性。

Set your refrigerator to maintain a temperature between 0 C and 6 C. This slows microbial growth and reduces the risk of harmful bacteria or toxins from developing in stored food.

▌分開儲(chǔ)存

分開存放可以避免細(xì)菌交叉污染，用干凈的容器密閉儲(chǔ)存，或者把碗盤包裹上一層保鮮膜。

Keep foods isolated to prevent cross-contamination. Use clean, airtight containers or cover dishes tightly with plastic wrap.

從冰箱里拿出剩飯剩菜，食用前要先看、聞，判斷無異常后徹底加熱再食用。剩菜吃之前一定要高溫回鍋，把菜整體加熱到100℃，保持沸騰3分鐘以上。微波爐加熱需要翻一翻，多熱幾分鐘。吃多少熱多少，避免反復(fù)加熱。

When reheating leftovers, always check for odd smells or discoloration first. Reheat thoroughly until the food reaches 100 C and boils for at least 3 minutes. When using a microwave, stir and heat for extra time to ensure even warmth. Only reheat what you plan to eat to avoid repeated heatings.

別總是“熱熱再吃”

這些食物不能二次加熱

▌菌類食物

菌類里的蘑菇放在冰箱中低溫保存，第二天加熱后，亞硝酸鹽含量會(huì)增加。

經(jīng)常吃二次加熱的蘑菇可能出現(xiàn)腹痛、腹瀉等癥狀，長期這樣會(huì)增加罹患消化系統(tǒng)腫瘤的概率。不建議蘑菇二次加熱后繼續(xù)吃，盡量一次吃完。

Mushrooms stored in the fridge can develop higher levels of nitrites when reheated the next day. Regularly eating reheated mushrooms may cause abdominal pain and diarrhea. Long-term consumption could increase the risk of gastrointestinal cancers. It's best to avoid reheating mushrooms and consume them fresh.

圖源：視覺中國

▌菠菜

菠菜中草酸含量高，需要焯水之后食用。另外，菠菜中含有大量的硝酸鹽，二次加熱會(huì)轉(zhuǎn)化為亞硝酸鹽，對人體有害。

Spinach contains high levels of oxalic acid, which should be reduced by blanching before eating. Additionally, reheating spinach can convert its nitrates into harmful nitrites. Avoid reheating spinach leftovers.

▌銀耳湯

銀耳含有較多的硝酸鹽類，煮熟的銀耳湯如果放置時(shí)間過久，硝酸鹽會(huì)分解還原成亞硝酸鹽，亞硝酸鹽會(huì)使血液里的血紅蛋白喪失攜帶氧氣的能力，從而破壞人體正常造血功能，影響健康。銀耳湯最好現(xiàn)做現(xiàn)喝，不要隔夜。

Silver ear fungus contains nitrates that break down into harmful nitrites if the cooked soup is stored for too long. Harmful nitrites can impair hemoglobin's ability to carry oxygen, disrupting normal blood function. For safety, prepare and consume silver ear soup immediately—avoid storing it overnight. hemoglobin /?hi?m??ɡlo?b?n/ 血紅蛋白

▌牛奶

反復(fù)加熱會(huì)使牛奶中的蛋白質(zhì)變性，導(dǎo)致營養(yǎng)缺失。同時(shí)，細(xì)菌會(huì)快速繁殖，使牛奶變質(zhì)，容易造成腹瀉。

Repeatedly reheating milk damages its proteins and reduces its nutritional value. Bacteria also multiply quickly in reheated milk, increasing the risk of spoilage and diarrhea.

▌溏心雞蛋

溏心雞蛋是指沒有煮熟的雞蛋，這樣的雞蛋無法徹底殺滅沙門氏菌，如果再放置一晚，會(huì)增加細(xì)菌繁殖和產(chǎn)生毒素的機(jī)會(huì)。即使第二次煮熟了，也存在致病風(fēng)險(xiǎn)。

Soft-boiled eggs are undercooked eggs, which means that salmonella is not completely kill off through boiling. If left overnight, the chance of bacterial reproduction and toxin production both increase. Even if soft-boiled eggs are cooked a second time, there is still a risk of disease.

牢記這幾點(diǎn) 避免剩飯剩菜

日常生活中，有哪些辦法可以避免剩菜剩飯呢？

?盡量減少蔬菜，尤其是綠葉蔬菜的保存時(shí)間，現(xiàn)吃現(xiàn)買。

Here's some natural and easy-to-understand tips for storing food:

Minimize storage time for vegetables, especially leafy greens. Try to buy them fresh as needed and eat them as soon as possible.

?吃不完的菜提前洗凈用保鮮膜包好，可以減少攜帶的細(xì)菌。

Pre-wash and wrap leftovers. If you can't finish veggies, wash and wrap them in plastic wrap beforehand to reduce bacterial contamination.

圖源：視覺中國

?肉類、海產(chǎn)品等在放入冷凍層前，最好切成小塊分裝，吃多少取多少，避免因反復(fù)凍融加速腐敗變質(zhì)或造成營養(yǎng)素破壞和丟失。

Freeze meat and seafood properly. Cut them into small portions before freezing. Take out only what you need to avoid repeated freezing and thawing, which speeds up spoilage and destroys nutrients.

?對于做好的飯菜，如果意識(shí)到吃不完，可以先分裝冷藏，減少細(xì)菌污染。

Store cooked meals wisely. If you know you won't finish a dish, divide it into portions and refrigerate them right away to limit bacterial growth.

此外，還需要提醒大家，免疫力低下人群，如幼兒、老人、孕產(chǎn)婦，以及患慢性病、癌癥或正在使用免疫抑制藥物的人群，應(yīng)盡量避免食用剩飯剩菜。若食用剩飯剩菜后，出現(xiàn)惡心、嘔吐及腹瀉等癥狀，應(yīng)盡快就近就醫(yī)。

People with weakened immune systems—including young children, the elderly, pregnant or postpartum women, as well as those with chronic diseases, cancer or individuals taking immunosuppressive medications—should avoid consuming leftovers whenever possible. If symptoms such as nausea, vomiting or diarrhea occur after eating leftovers, immediately seek medical attention.

編輯：黎霈融

實(shí)習(xí)生：裴藝

來源：央視新聞

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