墨西哥脆餅店、Sweetgreen沙拉店的碗，都與致癌化學(xué)物質(zhì)有關(guān)

墨西哥脆餅店、Sweetgreen沙拉店的碗，都與致癌化學(xué)物質(zhì)有關(guān)

The bowls used at restaurants such as Chipotle and Sweetgreen are linked to cancer-causing chemicals, according to a new study.

一項(xiàng)新的研究表明，在Chipotle和Sweetgreen等餐館使用的碗與致癌化學(xué)物質(zhì)有關(guān)。

Though compostable bowls are often advertised as environmentally friendly, they may be treated with toxic compounds known as “forever chemicals,” according to a New Food Economy Study, which tested 14 locations of eight New York City restaurants.

一項(xiàng)新的食品經(jīng)濟(jì)研究表明，雖然堆肥碗通常被宣傳為環(huán)保型，但它們可能會(huì)被稱(chēng)為“永久化學(xué)品”的有毒化合物處理，該研究對(duì)8家紐約市餐館的14個(gè)地點(diǎn)進(jìn)行了測(cè)試。

Among the restaurants were fast-casual favorites such as Fresh & Co, Chipotle, Sweetgreen, Dos Toros and Dig Inn.

在這些餐館中，最受歡迎的是快餐休閑食品，如Fresh&Co、Chipotle、SweetGreen、Dos Toros和Dig Inn。

Tests performed on the containers determined that they contained high levels of fluorine, which indicates per- and polyfluoroalkyl chemicals (PFAs) were likely used to make them more durable, according to researchers.

研究人員稱(chēng)，對(duì)這些容器進(jìn)行的測(cè)試確定，它們含有高濃度的氟，這表明為使它們更耐用，可能添加了高氟和多氟烷基化合物(PFA)。

“If a product is showing really high fluorine levels, companies really can’t claim they didn’t use PFAS,” said Rainer Lohmann, who serves as director of the University of Rhode Island’s Lohmann Lab, according to New Food Economy.

“如果一種產(chǎn)品的氟含量真的很高，公司真的不能聲稱(chēng)他們沒(méi)有使用過(guò)PFA。”根據(jù)新的食品經(jīng)濟(jì)研究，羅德島大學(xué)的Lohmann實(shí)驗(yàn)室主任的雷納·洛曼表示。

The presence of the chemicals has been linked to health problems such as kidney and testicular cancers, thyroid disorders, decreased sperm quality and pregnancy-induced hypertension, researchers said. Furthermore, the chemicals don’t degrade naturally in the environment.

研究人員說(shuō)，此類(lèi)化學(xué)物質(zhì)的存在與腎臟和睪丸癌、甲狀腺疾病、精子質(zhì)量下降和妊娠高血壓等健康問(wèn)題息息有關(guān)，此外，化學(xué)物質(zhì)在環(huán)境中不會(huì)自然降解。

“They are likely making compost more toxic, adding to the chemical load of the very soil and water they were supposed to help improve,” researcher Joe Fassler wrote. “And rather than degrade quickly, they contain potentially hazardous ingredients that never break down. Not in five years, and not in 500.”

研究人員喬·法斯勒寫(xiě)道：“它們很可能使堆肥更具毒性，增加了原本應(yīng)該幫助改善的土壤和水的化學(xué)負(fù)荷。”它們含有潛在的危險(xiǎn)成分，不會(huì)分解，也不會(huì)迅速降解。五年內(nèi)不會(huì)，五百年后也不會(huì)。”

Reps for the restaurants didn’t immediately respond to request for comment.

這些餐廳的負(fù)責(zé)人沒(méi)有立即回復(fù)置評(píng)請(qǐng)求。