奶皮子糖葫蘆突然爆火，有人吃出“糖化臉”？

“第一批愛(ài)吃奶皮子糖葫蘆的‘受害者’出現(xiàn)了，這是吃成了‘糖化臉’？”

11月5日，相關(guān)話題沖上熱搜第一。

A new snack dubbed "milk skin tanghulu" has taken social media by storm, but not without consequences. On Wednesday, the topic surged to the top of trending searches after reports emerged of some early enthusiasts experiencing skin issues linked to excessive sugar intake.

據(jù)揚(yáng)子晚報(bào)報(bào)道，11月4日，有網(wǎng)友在社交平臺(tái)發(fā)帖稱，自己最近徹底迷上了奶皮子糖葫蘆，每天下班都得買幾串解饞。吃了一段時(shí)間后，她發(fā)現(xiàn)自己的臉色越來(lái)越差。去醫(yī)院檢查才知道，原來(lái)是糖分?jǐn)z入超標(biāo)引發(fā)了皮膚糖化反應(yīng)。

糖化臉前后對(duì)比。來(lái)源：新聞報(bào)道畫(huà)面

According to Yangtze Evening Post, a netizen recently shared that she had become hooked on the sugary delicacy, buying several sticks every day after work. After consuming it regularly, she noticed her complexion deteriorating. A medical checkup revealed her symptoms were caused by skin glycation, a reaction to long-term overconsumption of sugar.

對(duì)此，東南大學(xué)附屬中大醫(yī)院內(nèi)分泌科主任醫(yī)師、臨床營(yíng)養(yǎng)科主任金暉表示，這種反應(yīng)不是一蹴而就，而是長(zhǎng)期積累的結(jié)果。“糖化反應(yīng)”不僅會(huì)加速皮膚老化，讓臉變得暗沉、松弛，還是動(dòng)脈粥樣硬化、白內(nèi)障等健康問(wèn)題的潛在誘因。

她表示：“想要從源頭上減少糖化反應(yīng)，日常就得少吃糖、少放鹽、少攝入脂肪，尤其要嚴(yán)格控制糖和油的量。”

Dr Jin Hui, chief physician of endocrinology and clinical nutrition at Zhongda Hospital of Southeast University in Nanjing, explained that glycation is a gradual process. "Glycation not only accelerates skin aging, causing dullness and sagging, but is also a potential risk factor for health issues such as atherosclerosis and cataracts," she said.

To minimize glycation, Jin advises cutting back on sugar, salt, and fat, especially by strictly controlling intake of sugar and oil.

突然爆火，一串最貴賣到98元

今年秋冬，“跨界美食”奶皮子糖葫蘆火成了“頂流”。它把奶皮子和山楂融合，再裹上一層脆糖殼，口感層次豐富，圈粉了大批年輕人。

在社交網(wǎng)站上，有網(wǎng)友發(fā)視頻，奶皮子糖葫蘆在多地銷售相當(dāng)“火爆”，不少年輕人排起了長(zhǎng)隊(duì)。

Milk skin tanghulu is a crossover treat combining traditional tanghulu, or candied hawthorn berries, with a rich layer of milk skin (a dairy product similar to clotted cream), all encased in a crisp sugar coating. Its complex texture and sweet-and-sour taste have made it a hit among young consumers.

這奶皮子糖葫蘆到底是個(gè)啥？比較常見(jiàn)的版本是在傳統(tǒng)冰葫蘆外面貼一層奶皮子。

也有把山楂剖成兩半，把一小塊奶皮子包在中間，最后再裹糖漿的“夾心版”。

還有更創(chuàng)新的“全能型”，把山楂換成陽(yáng)光玫瑰、草莓，甚至無(wú)花果、菠蘿蜜、榴蓮，中間填上干噎酸奶，最后再貼一層奶皮子，幾乎集齊了所有網(wǎng)紅元素。

市面上多數(shù)奶皮子糖葫蘆價(jià)格，在15元到25元之間，而上海的一家網(wǎng)紅店賣到98元，銷售還很火爆。

While most milk skin tanghulu sells for between 15 yuan and 25 yuan, one trendy shop in Shanghai charges up to 98 yuan per stick, and still sees high demand. Some vendors report selling thousands of sticks on peak days.

有商家透露，最火的時(shí)候，一天能賣幾千串。

醫(yī)生提醒：這些人慎吃

金暉提醒，這款網(wǎng)紅美食并非人人能吃，高血脂、高血糖患者，肥胖或有代謝綜合征的人，需要嚴(yán)格控制體重的人，以及乳糖不耐受、對(duì)奶制品過(guò)敏的人群都不適合食用。

奶皮子作為這款網(wǎng)紅美食的核心食材之一，奶香味濃，脂肪含量不低。“傳統(tǒng)奶皮子是牛奶冷藏發(fā)酵后表面形成的一層薄乳脂，但現(xiàn)在市面上的奶皮子多靠加熱工藝制作，表面會(huì)凝結(jié)出類似脂肪的物質(zhì)，熱量就會(huì)升高。對(duì)于日常愛(ài)運(yùn)動(dòng)、身體狀態(tài)好的人，如果血脂、心血管也沒(méi)有異常，適量吃點(diǎn)沒(méi)什么問(wèn)題。”

Dr Jin cautioned that the snack is unsuitable for individuals with high blood lipids or blood sugar, those with obesity or metabolic syndrome, people needing to manage their weight, and those with lactose intolerance or dairy allergies.

"Traditional milk skin forms from cooled, fermented milk and is high in fat. Most commercial versions today are heat-processed, which further increases calorie content," she noted. While occasional consumption may be fine for active, healthy individuals, regular intake is not recommended for at-risk groups.

對(duì)于奶皮子糖葫蘆的走紅，不少網(wǎng)友也表示，大概又被營(yíng)銷“做局”了。

不過(guò)也有人表示，它能走紅也不是沒(méi)有原因的，畢竟造型時(shí)尚，味道也確實(shí)不錯(cuò)。

突然爆火的網(wǎng)紅美食

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來(lái)源：中國(guó)青年報(bào)揚(yáng)子晚報(bào) 農(nóng)民日?qǐng)?bào) 大參考等

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