如今，外卖已成为人们生活中不可或缺的一部分。中国互联网络信息中心数据显示，我国网上外卖 用户已达5.45亿人，成为全球第一大外卖市场。 近期，一则关于"高温下外卖包装会释放有害物质"的说法引发热议，称65℃以上温度会导致塑料外 卖盒、一次性纸杯释放数以亿计的微塑料颗粒，以及一类被称为全氟化合物的有害物质。这一说法是否 属实？记者采访了有关专家。 季君晖强调，塑料餐盒、一次性纸杯（里面有一层很薄的聚乙烯或其他塑料淋膜）在接触食品、水 时会产生一定量的微塑料，随着温度升高而加大，在高浓度下有危害，但人们日常接触的量远未达到危 险程度，大家没必要过于恐慌。 关于全氟化合物，季君晖解释，这是一类人工合成有机物，因其具有极强的化学稳定性、耐高温、 防水防油等特性，曾广泛用于工业生产和日用品。 有关研究发现，全氟化合物可以通过食物链逐级富集，若在人体中长期残留，可能会损伤肝脏、干 扰内分泌，还会影响生殖发育等。鉴于此，现在很多产品明确规定不得添加全氟化合物，目前国内一次 性纸杯主要采用PE淋膜或可降解塑料淋膜，基本不再使用全氟化合物。 专家建议，为保障饮食安全，尽量选择符合国家标准的外卖包装产品，避免将高温食品长时间存放 ...

如今，外卖已成为人们生活中不可或缺的一部分。中国互联网络信息中心数据显示，我国网上外卖 用户已达5.45亿人，成为全球第一大外卖市场。 近期，一则关于"高温下外卖包装会释放有害物质"的说法引发热议，称65℃以上温度会导致塑料外 卖盒、一次性纸杯释放数以亿计的微塑料颗粒，以及一类被称为全氟化合物的有害物质。这一说法是否 属实？记者采访了有关专家。 季君晖强调，塑料餐盒、一次性纸杯(里面有一层很薄的聚乙烯或其他塑料淋膜)在接触食品、水时 会产生一定量的微塑料，随着温度升高而加大，在高浓度下有危害，但人们日常接触的量远未达到危险 程度，大家没必要过于恐慌。 关于全氟化合物，季君晖解释，这是一类人工合成有机物，因其具有极强的化学稳定性、耐高温、 防水防油等特性，曾广泛用于工业生产和日用品。 有关研究发现，全氟化合物可以通过食物链逐级富集，若在人体中长期残留，可能会损伤肝脏、干 扰内分泌，还会影响生殖发育等。鉴于此，现在很多产品明确规定不得添加全氟化合物，目前国内一次 性纸杯主要采用PE淋膜或可降解塑料淋膜，基本不再使用全氟化合物。 专家建议，为保障饮食安全，尽量选择符合国家标准的外卖包装产品，避免将高温食品长时间存放 ...

Core Viewpoint - The article highlights the health risks associated with frequent consumption of takeout food, emphasizing the negative impact of unhealthy ingredients and plastic packaging on cardiovascular health [1][2][3]. Group 1: Health Risks of Takeout Food - A case study of a 34-year-old man who consumed takeout 2.5 times daily revealed severe health issues, including high blood pressure and elevated "bad cholesterol" levels, leading to a need for lifelong medication [2]. - Research indicates that frequent exposure to plastic products, such as takeout containers, is linked to a 13% increased risk of congestive heart failure, and animal studies show that these containers can alter gut microbiota, causing inflammation and oxidative stress [2][4]. - Long-term exposure to chemicals from plastic packaging can lead to chronic inflammation in blood vessels, increasing the incidence of carotid plaques by 1.8 times compared to the normal population [5]. Group 2: Nutritional Concerns - Takeout meals often contain excessive amounts of fats, with an average of 45 grams of oil per serving, exceeding daily recommended limits by 50%, which can promote the accumulation of "bad cholesterol" [6]. - High sodium content in takeout food, such as 8.6 grams of salt in a bowl of spicy sour noodles, can lead to increased blood pressure and a 30% higher risk of stroke for every 10 mmHg increase [6]. - The lack of vegetables in takeout orders, with leafy greens making up less than 12% of total orders, results in a significant deficiency of heart-protective nutrients like magnesium and potassium [7]. Group 3: Mitigation Strategies - The article proposes a "three-tier defense system" to minimize health risks when consuming takeout food, including choosing lower oil and salt options, rinsing oily dishes, and preparing meals at home on weekends [9]. - It is recommended to select takeout items labeled as "low oil" or "light salt," and to request separate packaging for sauces to reduce hidden sodium intake [9]. - For high-risk individuals, using wearable devices to monitor heart rate fluctuations after meals is advised [9].