Home cooking may not be as healthy as you think.
自身发端做饭不常像你想的那么强健。
The longer people spend preparing meals, the worse their health becomes, a study found。
一项争论说明：烹饪的时光越长，体魄就越没有强健。
The result contradicts the popular public health message that it is better to cook from scratch than rely on ready meals。
该争论了局撤销了不断以后生存公共心中的强健认知，即自身发端做饭要比吃现成的食物更强健。
And it suggests that food isn’t healthy just because it is cooked at home。
而且争论说明食物并没有会因手工加工而更强健。
Possible reasons include home chefs being extra generous with unhealthy ingredients such as butter and salt and feeling they have to eat more because of the time and effort that went into preparation。
一项正当的缘由为正在家烹饪时掌厨的人会过多利用没有强健的配料，例如说黄油以及食盐。而为了没有辜负烹饪食物的历程中破费的心血，他们就会吃的更多。
Frequenting tasting of food as it is being prepared can lead to pounds creeping on over time。
而长此以往，当然而然体重也就随着推广了。
It is also possible, say the researchers, that convenience foods have become healthier。
而据争论者称，麻烦食品也大概更强健。
The researchers, from Rush University in Chicago, analyzed 14 years of data provided by more than 2,755 women in their 40s, 50s and 60s。
芝加哥拉什大学的争论者们对于2755名少女性正在她们40,50以及60岁三个阶段的数据施行了分解。
This included information on how long they spent cooking and the results of annual health checks for something called metabolic syndrome。
这些数据席卷：她们烹饪食物的时长和她们每年体检中代谢分析症的反省了局。
This is the medical term for when someone has three out of five risk factor that raise the odds of heart disease and strokes。
代谢分析症指的是一集体五分之三的告急因素超标，这意味着罹患心脏病以及中风的多少率升高。
Warning signs include high blood pressure, high cholesterol and obesity。
而这些疾病的三个预警记号便是高血压，高胆固醇以及瘦削。
The women who spent the longest cooking and clearing up meals were more likely to develop metabolic syndrome, the journal Preventive Medicine reports。
根据期刊《小心医学》的讲述再现，少女性破费正在烹制食物以及洗碗上的时光越长，就更易得上代谢分析征。
Similarly, if a woman started to spend more time cooking, her odds of metabolic syndrome rose more quickly than average。
这也便是说，一旦一个少女人做饭的时光变长，那么她患上代谢分析症的多少率将比普通人增添的更快。
However, females who did less cooking as time went on cut their odds of health problems。
没有过，随着少女性做饭时光的减短，这些沾病多少率也会相映地随之下降。
Researcher Dr Brad Appelhans said that we may have to rethink public health policies that make home cooking a ‘cornerstone’ attempts to improve health。
争论员布拉德·阿佩尔汉克斯博士说，咱们必需沉思大众对于强健常识的认知了，而这次对于“正在家做饭更强健”的造谣便是一个优秀的起源。
He said:‘In the past three or four decades, the proportion of our food that we prepare at home has decreased, and the prevalence of obesity has increased. Noting this, public health experts frequently promote home cooking as a way to curb the obesity epidemic and reduce risk factors for heart disease and diabetes. However, our research with over 2,700 women that greater time spent preparing food each week is actually linked to increasing odds of having risk factors for heart disease and diabetes over time。
他说：“正在往昔三四十年里，咱们越来越少正在家做饭吃，但瘦削却变得越来越集体。养生各人们不断频仍鼓吹激动正在家做饭，以期恐怕升高瘦削症、心脏病以及糖尿病的病发率。然而，经过对于两千七百多少女性的考察发明，每周做饭的时光增加才是这些疾发病病率上升的首恶罪魁。
‘While the reasons underlying this association are still unclear, we think these findings indicate the need to revise our public health messaging, including the need to emphasize healthy cooking methods and to consider the potential benefits of healthy convenience meals.’
“没有过，这些料想尚未清朗，不过这些发明让咱们认得到批改大众的强健见解，席卷器重强健的饮食方式和意识到强健方便的餐饮的有益之处是当务之急。”
He added that it is important to cook healthily, not just frequently。
他同时夸大，强健烹饪比时常下厨更为主要。