麥當(dāng)勞的麥樂雞，英美大不同

近日，麥當(dāng)勞被爆出在麥樂雞中添加了聚二甲基硅氧烷和特丁基對苯二酚兩種化學(xué)物質(zhì)，用來維持形狀和口感。這件事情的起因是因為一位網(wǎng)友比照了英美兩國麥樂雞的不同引發(fā)的。這位顧客詳細(xì)閱讀了英美兩國的麥樂雞營養(yǎng)成分表，對兩國的差異表示了憤怒。

CNN記者經(jīng)過調(diào)查后，在CNN網(wǎng)站上發(fā)起了一場健康討論。

U.S. McNuggets not only contain more calories and fat than their British counterparts, but also chemicals not found across the Atlantic.

美國的麥樂雞不只卡路里和脂肪都比英國的高，還包含了英國麥樂雞沒有的兩種化學(xué)物質(zhì)。

American McNuggets (190 calories, 12 grams of fat, 2 grams of saturated fat for 4 pieces) contain the chemical preservative tBHQ, tertiary butylhydroquinone, a petroleum-based product. They also contain dimethylpolysiloxane, “an anti-foaming agent” also used in Silly Putty.

美國的麥樂雞（每四塊包含卡路里190，12克脂肪，2克飽和脂肪），包含從石油中提煉的TBHQ（特丁基對苯二酚）和通常用于橡皮泥制作的二甲基聚硅氧烷兩種化學(xué)物質(zhì)。

By contrast, British McNuggets (170 calories, 9 grams of fat, 1 gram of saturated fat for 4 pieces) lists neither chemical among its ingredients.

相反，英國的麥樂雞（每四塊包含卡路里170，9克脂肪，1克飽和脂肪）沒有化學(xué)物質(zhì)。

McDonald’s says the differences are based on the local tastes: In the United States, McNuggets are coated and then cooked, in the United Kingdom, they are cooked and then coated. As a result, the British McNuggets absorb less oil and have less fat.

麥當(dāng)勞把原因歸罪于兩國烹飪方法不同。因為英國是先炸雞后裹粉，美國是先裹粉再炸，所以會有更多的油和更多的脂肪。

Marion Nestle, a New York University professor and author of “What to Eat,” says the tertiary butylhydroquinone and dimethylpolysiloxane in the McNuggets probably pose no health risks. As a general rule, though, she advocates not eating any food with an ingredient you can’t pronounce.

紐約大學(xué)的教授Marion Nestle 說，特丁基對苯二酚和二甲基聚硅氧烷對人體可能不會有危險，但是作為通用規(guī)則，她建議不要吃任何含有你不認(rèn)識的成分的食物。

Dimethylpolysiloxane is used as a matter of safety to keep the oil from foaming, McComb says. The chemical is a form of silicone also used in cosmetics and Silly Putty. A review of animal studies by The World Health Organization found no adverse health effects associated with dimethylpolysiloxane.

二甲基聚硅氧烷是一種消泡劑。這種物質(zhì)是硅樹脂的一種，也用于制造化妝品和橡皮泥。世界衛(wèi)生組織的動物研究目前尚未發(fā)現(xiàn)這種物質(zhì)有任何不良反應(yīng)。

TBHQ is a preservative for vegetable oils and animal fats, limited to .02 percent of the oil in the nugget. One gram (one-thirtieth of an ounce) can cause "nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse," according to “A Consumer’s Dictionary of Food Additives.”

特丁基對苯二酚是一種對動物油和植物油的防腐劑，在雞塊中用量是0.02%。根據(jù)“食品添加劑的顧客詞典”記載，1克就能導(dǎo)致嘔吐、耳鳴、精神錯亂、窒息和虛脫等反應(yīng)。

Christopher Kimball, the founder and publisher of Cook’s Illustrated magazine and host of the syndicated cooking show America’s Test Kitchen, says he suspects these chemicals are required for the nuggets to hold their shape and texture after being extruded into nugget-shaped molds.

電視飲食節(jié)目主持人克里斯托佛說他懷疑這些化學(xué)物質(zhì)的使用是用來讓雞塊在擠壓后還能保持形狀用的。

“The regulations in Europe, in general, around food are much stricter than the U.S.,” Kimball says.

他說，“通常意義來說，歐洲的飲食標(biāo)準(zhǔn)比美國更為嚴(yán)格”。

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