英語四級(jí)閱讀模擬實(shí)戰(zhàn) 25

25

Imagine eating everything delicious you want—with none of the fat. That would be great, wouldn't it?

New "fake fat" products appeared on store shelves in the United States recently, but not everyone is happy about it. Makers of the products, which contain a compound called olestra, say food manufacturers can now eliminate fat from certain foods. Critics, however, say the new compound can rob the body of essential vitamins and nutrients（營(yíng)養(yǎng)物）and can also cause unpleasant side effects in some people. So it's up to consumers to decide whether the new fat-free products taste good enough to keep eating.

Chemists discovered olestra in the late 1960s, when they were searching for a fat that could be digested by infants more easily. Instead of finding the desired fat, the researchers created a fat that can't be digested at all.

Normally, special chemicals in the intestines（腸）"grab" molecules of regular fat and break them down so they can be used by the body. A molecule of regular fat is made up of three molecules of substances called fatty acids.

The fatty acids are absorbed by the intestines and bring with them the essential vitamins A, D, E, and K. When fat molecules are present in the intestines with any of those vitamins, the vitamins attach to the molecules and are carried into the bloodstream.

Olestra, which is made from six to eight molecules of fatty acids, is too large for the intestines to absorb. It just slides through the intestines without being broken down. Manufacturers say it's that ability to slide unchanged through the intestines that makes olestra so valuable as a fat substitute. It provides consumers with the taste of regular fat without any bad effects on the body. But critics say olestra can prevent vitamins A, D, E, and K from being absorbed. It can also prevent the absorption of carotenoids（類胡蘿卜素）, compounds that may reduce the risk of cancer, heart disease, etc.

Manufacturers are adding vitamins A, D, E, and K as well as carotenoids to their products now. Even so, some nutritionists are still concerned that people might eat unlimited amounts of food made with the fat substitute without worrying about how many calories they are consuming.

1.We learn from the passage that olestra is a substance that______.

A.contains plenty of nutrients

B.makes foods fat-free while keeping them delicious

C.renders foods calorie-free while retaining their vitamins

D.makes foods easily digestible

2.The result of the search for an easily digestible fat turned out to be______.

A.just as anticipated　　C.quite unexpected

B.commercially useless　D.somewhat controversial

3.Olestra is different from ordinary fats in that______.

A.it facilitates the absorption of vitamins by the body

B.it passes through the intestines without being absorbed

C.it helps reduce the incidence of heart disease

D.it prevents excessive intake of vitamins

4.What is a possible negative effect of olestra according to some critics?

A.It may increase the risk of cancer.　B.It may spoil the consumers' appetite.

C.It may impair the digestive system.　D.It may affect the overall fat intake.

5.Why are nutritionists concerned about adding vitamins to olestra?

A.People may be induced to eat more than necessary.

B.It may trigger a new wave of fake food production.

C.It may lead to the over-consumption of vitamins.

D.The function of the intestines may be weakened.