{"id":146794,"date":"2024-04-02T14:05:07","date_gmt":"2024-04-02T14:05:07","guid":{"rendered":"https:\/\/raed.academy\/?p=146794"},"modified":"2024-04-02T14:05:07","modified_gmt":"2024-04-02T14:05:07","slug":"sucre-i-edulcorants-que-hem-de-saber","status":"publish","type":"post","link":"https:\/\/raed.academy\/ca\/sucre-i-edulcorants-que-hem-de-saber\/","title":{"rendered":"Sucre i edulcorants: qu\u00e8 hem de saber?"},"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), ha publicat la guia “Az\u00facar y edulcorantes. \u00bfQu\u00e9 debo saber?”<\/strong> juntament amb altres experts com Mar\u00eda Puy<\/strong>, Mar\u00eda Teresa Macarulla<\/strong>, Iker G\u00f3mez Garc\u00eda<\/strong>, Irene Besn\u00e9 Eseverri<\/strong>, Iv\u00e1n G\u00f3mez L\u00f3pez<\/strong> i Saioa G\u00f3mez<\/strong>. Editada per la Universitat del Pa\u00eds Basc<\/strong>, l’obra, de marcat car\u00e0cter divulgatiu, permet a qualsevol lector con\u00e8ixer en profunditat els sucres i edulcorants que es poden afegir als aliments a la Uni\u00f3 Europea, aix\u00ed com els seus possibles efectes positius i negatius sobre la salut humana, sempre basant-se en l’evid\u00e8ncia cient\u00edfica. A m\u00e9s, es desmunta algunes creences i mites molt estesos socialment sobre aquests.<\/p>\n

El sabor dol\u00e7 \u00e9s, en general, un dels sabors m\u00e9s acceptats per la poblaci\u00f3, ja que es relaciona amb el plaer. A aquest efecte s’utilitzen els sucres, com la glucosa, la fructosa o la sacarosa. D’ells, el m\u00e9s habitual, al qui se’n diu sucre per antonom\u00e0sia, \u00e9s la sacarosa, coneguda a nivell de carrer com a sucre de taula. Aquest sucre s’obt\u00e9 a partir de la canya de sucre o de la remolatxa sucrera. A m\u00e9s, actualment \u00e9s com\u00fa trobar algunes variants del sucre de taula com la panela, que en definitiva no deixa de ser sucre mor\u00e8 m\u00e9s o menys refinat i, per tant, no \u00e9s m\u00e9s saludable. Aix\u00ed mateix, tradicionalment s’han fet servir amb fins endolcidors la mel i els xarops (s\u00e0vies d’alguns arbres), que contenen un alt contingut en sucres i un baix contingut d’aigua.<\/p>\n

\"\"D’altra banda, a causa dels problemes de salut derivats de l’alt consum de sucres lliures com l’obesitat, la diabetis o les malalties cardiovasculars, hi ha al mercat alternatives al sucre, que busquen no aportar calories ni actuar sobre la insulina o fer-ho en menor proporci\u00f3 que els anteriors. Aix\u00ed, en el cas de la Uni\u00f3 Europea, hi ha 19 edulcorants autoritzats, que generalment es combinen entre si per endolcir aliments i begudes. En aquesta guia es descriuen detalladament les principals caracter\u00edstiques dels diferents edulcorants i es comparen amb el sucre, de manera que el consumidor disposi de tota la informaci\u00f3 que necessita a l’hora de seleccionar un sucre o un edulcorant. A m\u00e9s, l’obra revela certs aspectes que de vegades no s\u00f3n clars com si els edulcorants s\u00f3n adequats per combatre la pand\u00e8mia de l’obesitat o si tots s\u00f3n aptes per a persones amb diabetis mellitus.<\/p>\n

D’altra banda, tot i que en teoria els edulcorants puguin ser m\u00e9s beneficiosos que el sucre a causa de la seva menor aportaci\u00f3 energ\u00e8tica, no estan exempts d’efectes negatius ni s\u00f3n aptes per a totes les persones, ni per a totes les edats o situacions fisiol\u00f2giques (embar\u00e0s o lact\u00e0ncia) o patol\u00f2giques. Per exemple, els polialcohols com el sorbitol, el xilitol o el maltitol aporten menys calories que el sucre i no produeixen c\u00e0ries, per\u00f2 si es consumeixen en grans quantitats poden actuar com a laxants, generant malestar abdominal i diarrea. Un altre aspecte que cal tenir en compte a l’hora d’escollir un edulcorant \u00e9s que no tots s\u00f3n aptes per a qualsevol \u00fas culinari. Aix\u00ed, la sucralosa i l’aspartam a temperatures elevades poden degradar-se i produir compostos t\u00f2xics, i altres edulcorants no s\u00f3n solubles en aigua, per la qual cosa en algunes preparacions o begudes no es dissoldrien.<\/p>\n

Pel que fa als mites i controv\u00e8rsies dels sucres i edulcorants, la guia resol dubtes com si els edulcorants s\u00f3n nocius per a la microbiota o si per contra poden ser beneficiosos. Tamb\u00e9 s’aborda la relaci\u00f3 entre el consum de sacarosa i aspartam amb el c\u00e0ncer, i de l’eritritol amb el risc cardiovascular, que tantes alarmes han fet saltar entre la poblaci\u00f3 en els darrers anys, moltes vegades de manera innecess\u00e0ria.<\/p>\n","protected":false},"excerpt":{"rendered":"

Rafael Urrialde publica, juntament amb altres experts, la guia “Az\u00facar y edulcorantes. \u00bfQu\u00e9 debo saber?”. Una obra que permet a qualsevol lector con\u00e8ixer els sucres i edulcorants que es poden afegir als aliments a la UE, aix\u00ed com els seus possibles efectes positius i negatius sobre la salut humana<\/p>\n","protected":false},"author":12,"featured_media":133797,"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-146794","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":"\nSucre i edulcorants: qu\u00e8 hem de saber? - Reial Acad\u00e8mia Europea de Doctors<\/title>\n<meta name=\"description\" content=\"Rafael Urrialde publica, amb altres experts, la guia "Az\u00facar y edulcorantes. \u00bfQu\u00e9 debo saber?", que permet con\u00e8ixer els possibles efectes sobre la salut humana\" \/>\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\/sucre-i-edulcorants-que-hem-de-saber\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sucre i edulcorants: qu\u00e8 hem de saber? - Reial Acad\u00e8mia Europea de Doctors\" \/>\n<meta property=\"og:description\" content=\"Rafael Urrialde publica, amb altres experts, la guia "Az\u00facar y edulcorantes. \u00bfQu\u00e9 debo saber?", que permet con\u00e8ixer els possibles efectes sobre la salut humana\" \/>\n<meta property=\"og:url\" content=\"https:\/\/raed.academy\/ca\/sucre-i-edulcorants-que-hem-de-saber\/\" \/>\n<meta property=\"og:site_name\" content=\"Reial Acad\u00e8mia Europea de Doctors\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/fb.me\/raed.academy\" \/>\n<meta property=\"article:published_time\" content=\"2024-04-02T14:05:07+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/raed.academy\/wp-content\/uploads\/2023\/06\/Edulcorantes-Azucar-Licencia-Pixabay-DST.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"600\" \/>\n\t<meta property=\"og:image:height\" content=\"359\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"RAED\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@raedacademy\" \/>\n<meta name=\"twitter:site\" content=\"@raedacademy\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"RAED\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/raed.academy\\\/ca\\\/sucre-i-edulcorants-que-hem-de-saber\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/raed.academy\\\/ca\\\/sucre-i-edulcorants-que-hem-de-saber\\\/\"},\"author\":{\"name\":\"RAED\",\"@id\":\"https:\\\/\\\/raed.academy\\\/ca\\\/#\\\/schema\\\/person\\\/5a755da80d1d979fd66ba745c8702927\"},\"headline\":\"Sucre i edulcorants: qu\u00e8 hem de saber?\",\"datePublished\":\"2024-04-02T14:05:07+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/raed.academy\\\/ca\\\/sucre-i-edulcorants-que-hem-de-saber\\\/\"},\"wordCount\":775,\"publisher\":{\"@id\":\"https:\\\/\\\/raed.academy\\\/ca\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/raed.academy\\\/ca\\\/sucre-i-edulcorants-que-hem-de-saber\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/raed.academy\\\/wp-content\\\/uploads\\\/2023\\\/06\\\/Edulcorantes-Azucar-Licencia-Pixabay-DST.webp\",\"articleSection\":[\"Alimentaci\u00f3 i nutrici\u00f3\"],\"inLanguage\":\"ca-ES\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/raed.academy\\\/ca\\\/sucre-i-edulcorants-que-hem-de-saber\\\/\",\"url\":\"https:\\\/\\\/raed.academy\\\/ca\\\/sucre-i-edulcorants-que-hem-de-saber\\\/\",\"name\":\"Sucre i edulcorants: qu\u00e8 hem de saber? 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