英文短文：有機(jī)食品并非"更健康"

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　　Eating organic food will not make you healthier, according to researchers at Stanford University, although it could cut your exposure to pesticides. They looked at more than 200 studies of the content and associated health gains of organic and non-organic foods. Overall, there was no discernible difference between the nutritional content, although the organic food was 30% less likely to contain pesticides.

　　美國(guó)斯坦福大學(xué)的一組研究人員對(duì)200多項(xiàng)有關(guān)有機(jī)食品和非有機(jī)食品的對(duì)比研究分析后發(fā)現(xiàn)，有機(jī)食品雖然可以讓消費(fèi)者接觸到更少的農(nóng)藥，但其營(yíng)養(yǎng)價(jià)值并不像人們想象的那么明顯。

　　Critics say the work is inconclusive and call for more studies. The research, published in the journal Annals of Internal Medicine, looked at 17 studies comparing people who ate organic with those who did not and 223 studies that compared the levels of nutrients, bacteria, fungus or pesticides in various foods - including fruits, vegetables, grains, meats, milk and eggs. None of the human studies ran for longer than two years, making conclusions about long-term outcomes impossible. And all of the available evidence was relatively weak and highly variable - which the authors say is unsurprising because of all the different variables, like weather and soil type, involved.

　　該研究分析了17個(gè)食用有機(jī)食品和未食用有機(jī)食品的人類(lèi)對(duì)比研究，還對(duì)223個(gè)有關(guān)水果、蔬菜、谷物、肉類(lèi)、牛奶和雞蛋有機(jī)和無(wú)機(jī)產(chǎn)品營(yíng)養(yǎng)價(jià)值、細(xì)菌及農(nóng)藥含量的對(duì)比研究進(jìn)行了分析。因上述人類(lèi)研究持續(xù)時(shí)間均不超過(guò)兩年，研究人員無(wú)法對(duì)長(zhǎng)期實(shí)驗(yàn)結(jié)果得出結(jié)論。

　　Fruit and vegetables contained similar amounts of vitamins, and milk the same amount of protein and fat - although a few studies suggested organic milk contained more omega-3. Organic foods did contain more nitrogen, but the researchers say this is probably due to differences in fertilizer use and ripeness at harvest and is unlikely to provide any health benefit.

　　在食品類(lèi)的對(duì)比研究分析中，研究人員發(fā)現(xiàn)有機(jī)和無(wú)機(jī)蔬果中的維生素含量相近，牛奶中的蛋白質(zhì)和脂肪含量也接近。有少數(shù)研究顯示有機(jī)牛奶中不飽和脂肪酸（omega-3）的含量較高。研究人員表示，有機(jī)食品中的氮含量的確高于普通食品，不過(guò)這可能與肥料及收獲時(shí)食品的成熟度有關(guān)，而且氮含量高的食品并沒(méi)有任何保健價(jià)值。

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