双语新闻播报（October 17）

>Feeling lonely or unhappy can accelerate aging more than smoking
研究发现：孤独抑郁比吸烟更容易加速衰老

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.
人的年龄可以分为时序年龄和生理年龄。时序年龄指一个人实际度过的时间，生理年龄则指从生理机能上一个人看起来有多大。

Many lifestyle factors like diet, exercise and psychological state can impact someone's biological age.
饮食、锻炼和心理状态等许多日常因素都会影响一个人的生理年龄。

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.
香港寿康集团、香港中文大学和斯坦福大学的一项新研究发现，悲伤、孤独、痛苦等影响心理健康的情绪会使人的生理年龄变老1.65岁。

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.
该研究还称，吸烟使生理年龄变老1.25岁，失眠导致生理年龄增加0.44岁。

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.
研究人员表示，他们依据2015年收集的4846名中国成年人的数据提出了一个新的“衰老时钟”。这些数据来自中国健康与养老追踪调查研究项目。

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.
研究数据包括16种血液生物标记物，如胆固醇、血糖水平，以及血压、体重指数、肺功能和性别等其他健康信息。

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.
研究人员将参与者的时序年龄与通过“衰老时钟”预测的参与者年龄进行比较。结果发现，研究对象的预测年龄大约比他们的实际年龄大5.6岁左右。

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.
研究小组还发现，吸烟和有中风、肝病或肺病病史的人的预测年龄比其余4451名健康成年人的年龄更大。

>Company develops bread with white crust to decrease food waste
为减少食物浪费 日本酒店研制出“无边面包”

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边牛奶面包，希望以此遏制在制作三明治时去掉面包边的行为。

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绝大多数都会去掉面包边？尽管也存在带面包边的三明治，但是大众普遍认为日式牛奶吐司松软的白色部分比棕色面包边更好吃。这一观念要追溯到很久以前，那时候面包边很硬，但现在情况大不相同了。如今的面包边细腻柔软，但是人们似乎还是更喜欢去掉面包边的三明治。结果就导致大量食物浪费，于是一家公司希望能通过新创的白边日式牛奶吐司来改变这一现状。

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.
东京主厨杉本和他在帝国酒店的团队花了6个月时间研制出一款新式面包，据称能免除去边的需要。一直以来人们想出各种办法来回收面包边以遏制食物浪费，但是杉本的想法是制作出一款原本就不必丢弃的面包边。

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.
尽管帝国酒店没有完全公开这款新白边面包的秘方，但是提到了这款面包要文火慢烤，比常规的日式牛奶吐司烘烤温度更低，这样面包才能通体白色，质地更润。

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.
由日本贵族创立于1890年的帝国酒店过去供应给顾客的都是去边牛奶面包三明治，但是从今年10月1日起，帝国酒店将改为供应这种新式白边面包，从而大幅减少食物浪费。

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.
这款白边面包将在帝国酒店的餐厅里和宴会上供应，但是人们也可以从该酒店的高档面包房Gargantua Delicatessen购买，这家面包房从1971年营业至今。

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