§A³£µ¹«Ä¤l¦Yþ¨ÇÂI¤ß©O¡HÄÑ¥]¡B³J¿|¡B¤ôªG¡AÁÙ¬O¤p«Ä¤l³Ì·Rªº¬µÁ¦±ø©O¡H¦pªG§A±`±`µ¹«Ä¤l¦Yªo¬µÁ¦±ø¡Anª`·N¤F¡I³Ìªñ¦³¬ã¨s«ü¥X¡A¨C©PY¦Y¬µÁ¦±øµ¥ªº¬µª«¨â¦¸¥H¤W¡A±N·|´£°ª¦º¤`·ÀI¡A¬ã¨s¥Zµn¦b¡m¬ü°êÁ{§ÉÀç¾iÂø»x¡n¡]American Journal of Clinical Nutrition¡^¡C
³oÓ¬ã¨s¤@¦@§ä¤F4,400¤H¡A³o¨Ç¤H¦~ÄÖ¤¶©ó45¦Ü79·³¤§¶¡¡A¬ã¨s¹Î¶¤°lÂÜ¥L̦Y°¨¹aÁ¦ªºª¬ªp¡A®É¶¡ªø¹F8¦~¤§¤[¡A¦b¬ã¨sªº³Ì«á¡A¸g¹L²Îpµo²{¦³230¦h¤H¦º¤`¡C
¬ã¨sµo²{¡A¤j¤H¡B¤p«Ä³£·Rªº¬µÁ¦±ø¡]French fries¡^¥H¤Î¬µÁ¦»æ¡]Hash browns¡^µ¥¡AY¨C©P¦Y¶W¹L¨â¦¸¡A¤ñ°_¨S¦³¦Yªº¤H·|¼W¥[¤F¤@¿¥H¤Wªº¦º¤`·ÀI¡C
©Î³\§A·|°Ý¡G¡u¦Y»]µNªº°¨¹aÁ¦ªd°·¤£°·±d¡H¡v¬ã¨sªÌªí¥Ü¡A¥un¤£¬O¸g¹Lªo¬µªº°¨¹aÁ¦¡A¨ä¥L¹³¬O°¨¹aÁ¦¨F©Ô¡B¤ôµN°¨¹aÁ¦¡B¯N°¨¹aÁ¦µ¥¡A³£¤£·|¼W¥[¦º¤`·ÀI¡C¤£ªo¬µªº¥Õ°¨¹aÁ¦¡]White potatoes¡^¦]¬°§t¦³¤j¶qªº¿¯¹ÅÖºû¡Bºû¥Í¯À©M·L¶q¤¸¯Àµ¥¡A¤Ï¦Ó¬O¹ï¨Åé°·±dªº¹ª«¡C
ÁöµM¤]¦³±M®a»{¬°¡AÁÙ»Ýn§ó¦h¬ã¨s¨Ó¦õÃÒ¡A¦ý¬ã¨s¤Hû«ü¥X¡Aªo¬µ¹Lªº°¨¹aÁ¦¤j¦h§t¦³¤j¶qªo¯×¡A¬°¤F¤f·P¡AÁÙ·|²K¥[³\¦hÆQ¡B¿}µ¥½Õ¨ý«~¡A©Ò¥H¸g±`³Q»{¬°¬O¤£°·±dªº©U§£¹ª«¡C¡]°·±d¶Ç´C ½sĶ²Õ¡þ¥~¹q³ø¾É¡^¡i¹Ï¤ù¬°Á¦±ø¥Ü·N¹Ï¡j
¨Ó·½¡G¨C©P¦Y¨â¦¸¬µÁ¦±ø ¬ã¨s¡G¦º¤`·ÀI¦h¤@¿
¥X³B¡G°·±d¶Ç´C