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  3. Barbecuing meat gives it great flavor. This taste, though, comes at a price, since the process creates molecules called polycycl

Barbecuing meat gives it great flavor. This taste, though, comes at a price, since the process creates molecules called polycycl

admin2022-02-27  79
问题     Barbecuing meat gives it great flavor. This taste, though, comes at a price, since the process creates molecules called polycyclic aromatic hydrocarbons (PAHs) which damage DNA and thus increase the eater’s chances of developing cancer. For those who think barbecues one of summer’s great delights, that is a shame. But a group of researchers led by Isabel Ferreira of the University of Porto, in Portugal, think they have found a way around the problem. When barbecuing meat, they suggest, you should add beer.
    This welcome advice was the result of some serious experiments, as Dr. Ferreira explains in a paper in the Journal of Agricultural and Food Chemistry. The PAHs created by barbecuing form from molecules called free radicals which, in turn, form from fat and protein in the intense heat of this type of cooking. One way of stopping PAH-formation, then, might be to use chemicals called antioxidants that clear away free radicals. And beer is rich in these, in the shape of melanoidins, which form when barley is roasted. So Dr. Ferreira and her colleagues prepared some beer marinades, bought some steaks and headed for the pan.
    One of their marinades was based on Pilsner, a pale beer. A second was based on a black beer. Since black beers have more melanoidins than light beers—as the name suggests, they give it color. Dr. Ferreira’s hypothesis was that steaks immersed in the black-beer marinade would form fewer PAHs than those immersed in the light-beer marinade, which would, in turn, form fewer than steaks left unmarinated.
    And so it proved. When cooked, unmarinated steaks had an average of 21 nanograms of PAHs per gram of barbecued meat. Those marinated in Pilsner averaged 18 nanograms. Those marinated in black beer averaged only 10 nanograms. Tasty and healthy too, then. Just what the doctor ordered.
It can be learned from the first paragraph that barbecued meat________.
选项 A、is both tasty and healthy
B、is delicious but expensive
C、will inevitably cause cancer
D、may enhance the chance of developing cancer
答案D
解析 细节题。定位到第一段。根据barbecuing meat定位到第一句，该句提到“烤肉很美味”，接着第二句明确指出：This taste，though，comes at a price…“然而这种美味却是有代价的。”随后作者从专业角度分析这个代价，得出结论：thus increase the eater’s chance of developing cancer"提高食客患癌的几率”。由此可以判断A项的healthy有误；B项中的expensive无中生有；C项will inevitably cause cancer“不可避免地导致癌症”过于绝对；D项may enhance the chance of cancer“可能提高患癌的几率”与原文一致，故本题答案为D项。
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