{"id":145132,"date":"2024-02-09T11:53:11","date_gmt":"2024-02-09T11:53:11","guid":{"rendered":"https:\/\/raed.academy\/?p=145132"},"modified":"2024-02-10T18:11:07","modified_gmt":"2024-02-10T18:11:07","slug":"la-importancia-vital-de-les-etiquetes-alimentaries","status":"publish","type":"post","link":"https:\/\/raed.academy\/ca\/la-importancia-vital-de-les-etiquetes-alimentaries\/","title":{"rendered":"La import\u00e0ncia vital de les etiquetes aliment\u00e0ries"},"content":{"rendered":"
\"Rafael

Dr. Rafael Urrialde<\/p><\/div>\n

Rafael Urrialde<\/strong><\/em><\/a>, professor del Departament de Gen\u00e8tica, Fisiologia i Microbiologia de la Universitat Complutense de Madrid<\/strong> i del Departament de Ci\u00e8ncies Farmac\u00e8utiques i de la Salut de la Universitat CEU-San Pablo<\/strong>, president de la Comissi\u00f3 Cient\u00edfica<\/strong> de la Societat Espanyola de Medicina de l’Esport<\/strong>, secretari de la\u00a0Fundaci\u00f3 Espanyola de Nutrici\u00f3<\/strong>, acad\u00e8mic d’honor de l’Acad\u00e8mia Espanyola de Nutrici\u00f3 i Ci\u00e8ncies de l’Alimentaci\u00f3<\/strong> i acad\u00e8mic de n\u00famero i membre de la Junta de Govern<\/strong> de la Reial Acad\u00e8mia Europea de Doctors-Barcelona 1914<\/strong> (RAED), recupera i actualitza l’article “Gu\u00eda para leer las etiquetas de los alimentos y evitar los al\u00e9rgenos”<\/strong>, que va publicar a la web de l’Acad\u00e8mia Espanyola de Nutrici\u00f3 i Diet\u00e8tica<\/strong> el 16 d’octubre passat amb la investigadora Eva Carnero<\/strong> i que va posar al dia el 2 de febrer arran de la not\u00edcia de la mort d’una jove ballarina als Estats Units per consumir unes galetes que fins aquell moment no contenien un al\u00b7lergen, per\u00f2 del qual no es va informar despr\u00e9s d’un canvi de prove\u00efdor que s\u00ed que l’inclo\u00efa sense que es reflect\u00eds a l’etiquetatge.<\/p>\n

“Un canvi d’ingredients o contaminaci\u00f3 creuada en prove\u00efdors, si no s’avisa, pot resultar fatal. L’obligatorietat de declarar els 14 al\u00b7l\u00e8rgens contemplats al Reglament 1169\/2011 de la Uni\u00f3 Europea \u00e9s clara quan hi ha certesa de la seva pres\u00e8ncia. L’Etiquetatge Precautori d’Al\u00b7l\u00e8rgens<\/strong>, en qu\u00e8 Espanya \u00e9s referent a la UE, garanteix una protecci\u00f3 de la salut dels consumidors. L’etiquetatge obligatori -el que est\u00e0 a la part posterior dels envasos- no nom\u00e9s ens proporciona informaci\u00f3 sobre les calories i els sucres d’un aliment. La llei determina de manera clara que el fabricant ha d’especificar tots els ingredients que formen part d’un aliment, encara m\u00e9s, s’han d’especificar de forma descendent, comen\u00e7ant pels que tenen m\u00e9s pres\u00e8ncia fins als que nom\u00e9s aporten uns mil\u00b7ligrams, com els additius. A m\u00e9s, ha d’especificar de forma obligat\u00f2ria i inequ\u00edvoca els possibles al\u00b7l\u00e8rgens. Gr\u00e0cies a aquest etiquetatge d’al\u00b7lerg\u00f2gens les persones que pateixen algun tipus d’al\u00b7l\u00e8rgia o intoler\u00e0ncia aliment\u00e0ria poden saber a qu\u00e8 atenir-se abans de comprar i obrir l’env\u00e0s”, explica l’acad\u00e8mic al respecte.<\/p>\n

\"\"L’article, per la seva banda, incideix que els \u00faltims anys la poblaci\u00f3 amb algun tipus d’al\u00b7l\u00e8rgia no ha parat de cr\u00e9ixer, fent-ho a m\u00e9s a un ritme preocupant. Actualment, la Societat Espanyola d’Al\u00b7lergologia i Immunologia Cl\u00ednica<\/strong> estima que entre l’1% i el 3% de la poblaci\u00f3 espanyola pateix algun tipus d’al\u00b7l\u00e8rgia aliment\u00e0ria, una r\u00e0tio semblant a la resta d’Europa. Tenint en compte les xifres sobre la incid\u00e8ncia de les al\u00b7l\u00e8rgies aliment\u00e0ries, aix\u00ed com la potencial gravetat de les conseq\u00fc\u00e8ncies, \u00e9s l\u00f2gic entendre la necessitat de comptar amb informaci\u00f3 clara i completa sobre els ingredients emprats en els productes processats.<\/p>\n

“Quan comprem un aliment fresc tenim clar qu\u00e8 \u00e9s: un tom\u00e0quet, un mero, unes aletes de pollastre\u2026 Si els cuinem a casa, tindrem ben present tots i cadascun dels ingredients que hem fet servir. De la mateixa manera, sabem si aquests aliments han pogut entrar en contacte amb altres, ja sigui a la nevera o durant la seva preparaci\u00f3. Aix\u00f2 \u00e9s el que es coneix com a contaminaci\u00f3 creuada. Tot i aix\u00ed, quan comprem un pa de pessic, una pizza o una salsa no sabem amb exactitud quins ingredients ha triat fabricant, encara m\u00e9s, no podem veure dins de la f\u00e0brica per comprovar si hi ha una possible contaminaci\u00f3 creuada o si hi ha traces d’al\u00b7l\u00e8rgens, \u00e9s a dir, petites quantitats de l’aliment al\u00b7lerg\u00e8nic que entra en contacte de forma no intencionada en altres aliments. L’obligatorietat d’especificar tots els ingredients, i la recomanaci\u00f3 de desglossar tamb\u00e9 les possibles traces, evita el risc d’una reacci\u00f3 al\u00b7l\u00e8rgica que, en els casos m\u00e9s greus, podria ser mortal. Fer-ho en una tipografia destacada facilita la seva lectura a les persones amb al\u00b7l\u00e8rgies o intoler\u00e0ncies aliment\u00e0ries o als que hi viuen. \u00c9s un detall sense import\u00e0ncia per als que no pateixen al\u00b7l\u00e8rgies o intoler\u00e0ncies, per\u00f2 que pot salvar la vida a qui les pateix o evitar simptomatologia que poden afectar la qualitat de vida de les persones”, assenyalen els experts.<\/p>\n

Reconegut expert en la regulaci\u00f3 aliment\u00e0ria, Urrialde \u00e9s autor i coautor de publicacions cient\u00edfiques relacionades amb l’educaci\u00f3 nutricional. Va ser cap de Salut i Seguretat Aliment\u00e0ria a Puleva Food<\/strong>, director de l’\u00c0rea de Sanitat i Alimentaci\u00f3 a la Uni\u00f3 de Consumidors d’Espanya<\/strong>, coordinador t\u00e8cnic de la revista “Ciudadano”<\/strong>, director de Salut i Nutrici\u00f3 de Coca-Cola Iberia<\/strong>, t\u00e8cnic d’an\u00e0lisi de l’Institut del Fred<\/strong> del Consell Superior d’Investigacions Cient\u00edfiques<\/strong> i col\u00b7laborador de la C\u00e0tedra de Fisiologia Vegetal<\/strong> de la Facultat de Ci\u00e8ncies Biol\u00f2giques de la Universitat Complutense de Madrid.<\/p>\n

Llegiu l’article<\/strong><\/a><\/h2>\n","protected":false},"excerpt":{"rendered":"

Rafael Urrialde recupera i actualitza l’article “Guia per llegir les etiquetes dels aliments i evitar els al\u00b7l\u00e8rgens”, que va publicar a la web de l’Acad\u00e8mia Espanyola de Nutrici\u00f3 i Diet\u00e8tica el 16 d’octubre passat amb la investigadora Eva Carnero<\/p>\n","protected":false},"author":12,"featured_media":145098,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[237],"tags":[],"class_list":["post-145132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacio-i-nutricio","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nLa import\u00e0ncia vital de les etiquetes aliment\u00e0ries - Reial Acad\u00e8mia Europea de Doctors<\/title>\n<meta name=\"description\" content=\"Rafael Urrialde recupera i actualitza l'article "Guia per llegir les etiquetes dels aliments i evitar els al\u00b7l\u00e8rgens"\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/raed.academy\/ca\/la-importancia-vital-de-les-etiquetes-alimentaries\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La import\u00e0ncia vital de les etiquetes aliment\u00e0ries - 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