>Feeling lonely or unhappy can accelerate aging more than smoking
研究發(fā)現(xiàn)：孤獨(dú)抑郁比吸煙更容易加速衰老

Humans have two different ages. There is the chronological age, which means how much time a person has spent on Earth, and then there is the biological age, referring to how old a person seems.
人的年齡可以分為時(shí)序年齡和生理年齡。時(shí)序年齡指一個(gè)人實(shí)際度過的時(shí)間，生理年齡則指從生理機(jī)能上一個(gè)人看起來有多大。

Many lifestyle factors like diet, exercise and psychological state can impact someone's biological age.
飲食、鍛煉和心理狀態(tài)等許多日常因素都會(huì)影響一個(gè)人的生理年齡。

A new study from Deep Longevity, the Chinese University of Hong Kong and Stanford University found that feelings that cause poor mental health like sadness, loneliness and general unhappiness add an extra 1.65 years to a person's biological age.
香港壽康集團(tuán)、香港中文大學(xué)和斯坦福大學(xué)的一項(xiàng)新研究發(fā)現(xiàn)，悲傷、孤獨(dú)、痛苦等影響心理健康的情緒會(huì)使人的生理年齡變老1.65歲。

Meanwhile, smoking can add up to 1.25 years and suffering from restless sleep can add 0.44 years to a person's biological age, according to the study.
該研究還稱，吸煙使生理年齡變老1.25歲，失眠導(dǎo)致生理年齡增加0.44歲。

As part of the study, researchers said they came up with a new “aging clock” based on data from 4,846 Chinese adults in 2015 as part of the China Health and Retirement Longitudinal Study.
研究人員表示，他們依據(jù)2015年收集的4846名中國(guó)成年人的數(shù)據(jù)提出了一個(gè)新的“衰老時(shí)鐘”。這些數(shù)據(jù)來自中國(guó)健康與養(yǎng)老追蹤調(diào)查研究項(xiàng)目。

The data included 16 blood biomarkers like cholesterol and glucose levels as well as other health information like blood pressure, body mass index, lung function and sex.
研究數(shù)據(jù)包括16種血液生物標(biāo)記物，如膽固醇、血糖水平，以及血壓、體重指數(shù)、肺功能和性別等其他健康信息。

Researchers compared the chronological age of CHARLS participants with the ages predicted by their new “aging clock.” The results found that the new age was roughly 5.6 years older than the CHARLS participants' actual ages.
研究人員將參與者的時(shí)序年齡與通過“衰老時(shí)鐘”預(yù)測(cè)的參與者年齡進(jìn)行比較。結(jié)果發(fā)現(xiàn)，研究對(duì)象的預(yù)測(cè)年齡大約比他們的實(shí)際年齡大5.6歲左右。

The team also found that smokers and those with a history of stroke, liver or lung disease were predicted to be older than the remaining 4,451 healthy adults in the cohort.
研究小組還發(fā)現(xiàn)，吸煙和有中風(fēng)、肝病或肺病病史的人的預(yù)測(cè)年齡比其余4451名健康成年人的年齡更大。

>Company develops bread with white crust to decrease food waste
為減少食物浪費(fèi) 日本酒店研制出“無邊面包”

A Japanese company recently released white crusted milk bread that they hope will curb the practice of removing the crust when making sandwiches.
一家日本公司最近推出了一款白邊牛奶面包，希望以此遏制在制作三明治時(shí)去掉面包邊的行為。

Did you know that the vast majority of milk bread sandwiches made daily in Japan have their crusts removed? While crusted sandwiches do exist, the general perception is that the fluffy, white part of Japanese shokupan milk bread is tastier than the brown crust. This perception dates back to a time long ago when the crust was harder to chew through, but things are definitely a lot different today. The crust is nice and soft, but people still seem to prefer crust-less sandwiches. That results in a lot of food waste, but one company hopes to change that with an innovative white crust shokupan bread.
你可知道，日本每天制作的牛奶面包三明治絕大多數(shù)都會(huì)去掉面包邊？盡管也存在帶面包邊的三明治，但是大眾普遍認(rèn)為日式牛奶吐司松軟的白色部分比棕色面包邊更好吃。這一觀念要追溯到很久以前，那時(shí)候面包邊很硬，但現(xiàn)在情況大不相同了。如今的面包邊細(xì)膩柔軟，但是人們似乎還是更喜歡去掉面包邊的三明治。結(jié)果就導(dǎo)致大量食物浪費(fèi)，于是一家公司希望能通過新創(chuàng)的白邊日式牛奶吐司來改變這一現(xiàn)狀。

Tokyo Chef Sugimoto and his team at the Imperial Hotel Co., Ltd. spent six months developing an innovative type of bread that they claim eliminates the need to get rid of the crust. People have been coming up with all sorts of ways to recycle bread crusts in order to curb food waste, but Sugimoto’s idea was to create a crust that didn’t have to be discarded in the first place.
東京主廚杉本和他在帝國(guó)酒店的團(tuán)隊(duì)花了6個(gè)月時(shí)間研制出一款新式面包，據(jù)稱能免除去邊的需要。一直以來人們想出各種辦法來回收面包邊以遏制食物浪費(fèi)，但是杉本的想法是制作出一款原本就不必丟棄的面包邊。

Although Imperial Hotel did not fully disclose the secret behind its new white crust bread, it did mention that it is baked slowly at a lower temperature than regular shokupan bread, which results in a white color all through the bread and a more moist texture.
盡管帝國(guó)酒店沒有完全公開這款新白邊面包的秘方，但是提到了這款面包要文火慢烤，比常規(guī)的日式牛奶吐司烘烤溫度更低，這樣面包才能通體白色，質(zhì)地更潤(rùn)。

Founded in 1890 by Japanese aristocracy, Imperial Hotel used to serve crust-less milk bread sandwiches to its customers, but beginning on October 1st of this year, they switched to this new white crust bread, thus considerably decreasing its food waste.
由日本貴族創(chuàng)立于1890年的帝國(guó)酒店過去供應(yīng)給顧客的都是去邊牛奶面包三明治，但是從今年10月1日起，帝國(guó)酒店將改為供應(yīng)這種新式白邊面包，從而大幅減少食物浪費(fèi)。

The white crust bread will be served in the Imperial Hotel’s restaurants and at banquets, but people will also be able to purchase it from Gargantua Delicatessen, a luxury bakery that has been operating since 1971.
這款白邊面包將在帝國(guó)酒店的餐廳里和宴會(huì)上供應(yīng)，但是人們也可以從該酒店的高檔面包房Gargantua Delicatessen購(gòu)買，這家面包房從1971年?duì)I業(yè)至今。

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