第3部分：概括大意與完成句子（第23-30題，每題1分，共8分)
下面的短文后有2項(xiàng)測(cè)試任務(wù)：（1)第23~26題要求從所給的6個(gè)選項(xiàng)中為指定段落每段選擇1個(gè)最佳標(biāo)題；（2)第27~30題要求從所給的6個(gè)選項(xiàng)中為每個(gè)句子確定一個(gè)最佳選項(xiàng)。
Organic Food: Why?
1. Europe is now the biggest market for organic food in the world, expanding by 25 percent a year over the past 10 years. So what is the attraction of organic food for som醫(yī)學(xué)全.在.線
zxtf.net.cne people? The really important thing is that organic sounds more “natural”. Eating organic is a way of defining oneself as natural, good, caring, different from the junk-food-eating masses.
2. Unlike conventional farming, the organic approach means farming with natural rather than man-made, fertilisers and pesticides. Techniques such as crop rotation improve soil quality and help organic farmers compensate for the absence of man-made chemicals. As a method of food production, organic is, however, inefficient in its use of labour and land; there are severe limits to how much food can be produced. Also, the environmental benefits of not using artificial fertiliser are tiny compared with the amount of carbon dioxide emitted by transporting food.
3. Organic farming is often claimed to be safer than conventional farming. Yet studies into organic farming worldwide continue to reject this claim. An extensive review by the UK Food Standards Agency found that there was no statistically significant difference between organic and conventional crops. Even where results indicated there was evidence of a difference, the reviewers found no sign that these differences would have any noticeable effect on health
4. The simplistic claim that organic food is more nutritious than conventional food was always likely to be misleading. Food is a natural product, and the health value of different foods will vary for a number of reasons, including freshness, the way the food is cooked, the type of soil it is grown in, the amount of sunlight and rain crops have received, and so on. Likewise, the flavour of a carrot has less to do with whether it was fertilised with manure or something out of a plastic sack than with the variety of carrot and how long ago it was dug up.
5. The notion that organic food is safer than “normal” food is also contradicted by the fact that many of our most common foods are full of natural toxins. As one research expert says: “People think that the more natural something is, the better it is for them. That is simply not the case. In fact, it is the opposite that is true: the closer a plant is to its natural state, the more likely it is that it will poison you. Naturally many plants do not want to be eaten, so we have spent 10,000 years developing agriculture and breeding out harmful traits from crops.”
A. Factors that affect food health value
B. Main reason for the popularity of organic food
C. Testing the taste of organic food
D. Research into whether organic food is better
E. Necessity to remove hidden dangers from food
F. Description of organic farming
23. Paragraph 1
24. Paragraph 2
25. Paragraph 3
26. Paragraph 4
27. Techniques of organic farming help .
28. There is no convincing evidence to .
29. The weather conditions during the growth of crops .
30. The closer a plant is to its natural state, the less suitable it is to .
A. affect their nutritional content
B. poison you
C. improve soil quality
D. be eaten
E. show that organic crops are safer than conventional ones
F. be specially trained
第4部分：閱讀理解（第31-45題，每題3分，共45分)
下面有3篇短文，每篇短文后有5道題。請(qǐng)根據(jù)短文內(nèi)容，為每題確定1個(gè)最佳選項(xiàng)。
第一篇“Don’t Drink Alone” Gets New Meaning
In what may be bad news for bars and pubs, a European research group has found that people drinking alcohol outside of meals have a significantly higher risk of cancer in the mouth and neck than do those taking their libations with food. Luigino Dal Maso and his colleagues studied the drinking patterns of 1,500 patients from four cancer studies and another 3, 500 adults who had never had cancer.
After the researchers accounted for the amount of alcohol consumed, they found that individuals who downed a significant share of their alcohol outside of meals faced at least a 50 to 80 percent risk of cancer in the oral cavity, pharynx, and esophagus, when compared with people who drank only at meals. Consuming alcohol without food also increased by at least 20 percent the likelihood of laryngeal cancer. “Roughly 95 percent of cancers at these four sites traced to smoking or drinking by the study volunteers,” Dal Maso says. The discouraging news, his team reports, is that drinking with meals didn’t eliminate cancer risk at any of the sites.
For their new analysis, the European scientists divided people in the study into four groups, based on how many drinks they reported having in an average week. The lowest-intake group included people who averaged up to 20 drinks a week. The highest group reported downing at least 56 servings of alcohol weekly for an average of eight or more per day. Cancer risks for the mouth and neck sites rose steadily with consumption even for people who reported drinking only with meals. For instance, compared with people in the lowest-consumption group, participants who drank 21 to 34 alcohol servings a week at least doubled their cancer risk for all sites other than the larynx. If people in these consumption groups took some of those drinks outside meals, those in the higher consumption group at least quadrupled their risk for oral cavity and esophageal cancers.
People in the highest-consumption group who drank only with meals had 10 times the risk of oral cancer, 7 times the risk of pharyngeal cancer, and 16 times the risk of esophageal cancer compared with those who averaged 20 or fewer drinks a week with meals. In contrast, laryngeal cancer risk in the high-intake, with-meals-only group was only triple that in the low-intake consumers who drank with meals.
“Alcohol can inflame tissues. Over time, that inflammation can trigger cancer.” Dal Maso says. He suspects that food reduced cancer risk either by partially coating digestive-tract tissues or by scrubbing alcohol off those tissues. He speculates that the reason laryngeal risks were dramatically lower for all study participants traces to the tissue’s lower exposure to alcohol.
31. Who are more likely to develop cancer in the mouth and neck?
A. People who drink alcohol at meals.
B. People who never drink alcohol.
C. People who drink alcohol outside of meals.
D. People who drink alcohol at bars and pubs.
32. Which of the following is NOT the research finding about “drinking with meals”?
A. It lowers cancer risk compared with drinking without food.
B. It may be a cause of cancer.
C. It does not eliminate cancer risk at any of the sites.
D. It increases by 20 percent the risk of cancer in all the four sites.
33. How many drinks do the lowest-intake group average per week?
A. 21. B. 20. C. 34. D. 56.醫(yī)學(xué)全.在.線
zxtf.net.cn34. Which of the four cancers has the lowest risk?
A. Oral cancer. B. Laryngeal cancer.
C. Pharyngeal cancer. D. Esophageal cancer.
35. According to the last paragraph, tissue’s lower exposure to alcohol
A. reduces the risk of laryngeal cancer.
B. explains why inflammation triggers cancer.
C. accounts for why food can coat digestive-tract tissues.
D. is the reason why food can scrub alcohol off tissues.
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