{"id":154530,"date":"2024-11-01T12:55:49","date_gmt":"2024-11-01T12:55:49","guid":{"rendered":"https:\/\/raed.academy\/?p=154530"},"modified":"2024-11-01T12:55:49","modified_gmt":"2024-11-01T12:55:49","slug":"etiquetatge-i-taules-de-composicio-daliments","status":"publish","type":"post","link":"https:\/\/raed.academy\/ca\/etiquetatge-i-taules-de-composicio-daliments\/","title":{"rendered":"Etiquetatge i taules de composici\u00f3 d’aliments"},"content":{"rendered":"
\"Dr.

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 al costat dels investigadors Pablo Monjas<\/strong>, del Departament de Cardiologia, Hematologia i Oncologia<\/strong> de l’Hospital General de Seg\u00f2via<\/strong>, i Mar\u00eda Jos\u00e9 Castro-Alija<\/strong>, del Departament d’Infermeria de la Facultat d’Infermeria de la Universitat de Valladolid<\/strong>, l’article “Etiquetado y composici\u00f3n de los alimentos, aspecto b\u00e1sico en la actualizaci\u00f3n de las tablas de composici\u00f3n de alimentos”<\/strong>, aparegut a la revista especialitzada “Nutrici\u00f3n Hospitalaria”<\/strong>, en el lliurament 41 (n\u00famero extraordinari 3), corresponent a setembre del 2024.<\/p>\n

Els tres experts incideixen que les taules de composici\u00f3 d’aliments i begudes s\u00f3n un element crucial per poder determinar les ingestes de nutrients a partir dels registres diet\u00e8tics d’aliments i begudes i con\u00e8ixer-ne la composici\u00f3 i les vies d’actualitzaci\u00f3. En aquest sentit, intervenen com a mecanismes imprescindibles per poder donar amb fiabilitat dades reals de les esmentades ingestes, ja que si no es podria donar el cas que es reflectissin sobre el consum d’aliments i begudes actuals una conversi\u00f3 a nutrients amb informaci\u00f3 de composici\u00f3 d’ingredients i valor nutricional desfasats, amb les conseg\u00fcents desviacions sobre les interpretacions, sobretot en macronutrients, sobre la realitat existent.<\/p>\n

\"\"“Les taules de composici\u00f3 d’aliments i begudes s’han de nodrir, d’una banda, a partir de la composici\u00f3 d’aliments frescos o no envasats, que tindran car\u00e0cter gen\u00e8ric, i, de l’altra, de determinada informaci\u00f3 de l’etiquetatge, com ara la denominaci\u00f3 de venda, la composici\u00f3 d’ingredients i el seu valor nutricional. Aquesta situaci\u00f3 fa que hi hagi desfasament en l’actualitzaci\u00f3 de les dades, tant per nous llan\u00e7aments com per la reformulaci\u00f3, entre determinades taules i la realitat declarada als etiquetatges d’aliments i begudes, i alhora, les que poden estar actualitzades per recollir informaci\u00f3 de bases de dades online de productes alimentaris, com les que tenen desenvolupades les ind\u00fastries de la distribuci\u00f3 aliment\u00e0ria. Aquestes taules poden ser compilades per institucions governamentals, entitats cient\u00edfiques, universitats o instituts d’investigaci\u00f3 aliment\u00e0ria. Poden basar-se en an\u00e0lisis qu\u00edmiques i de laboratori de mostres d’aliments per determinar-ne el contingut nutricional amb precisi\u00f3 o en la informaci\u00f3 facilitada per les ind\u00fastries de la transformaci\u00f3 i de la distribuci\u00f3 aliment\u00e0ria”, assenyalen Urrialde, Monjas i Castro-Alija.<\/p>\n

Per als experts, aquestes taules s’haurien d’unificar en l’\u00e0mbit nacional perqu\u00e8, quan es facin els c\u00e0lculs d’aportaci\u00f3 nutricional i d’ingestes de nutrients d’aliments i begudes, tinguin una coher\u00e8ncia i una consist\u00e8ncia comunes. A m\u00e9s -assenyalen- caldria dur a terme sistemes d’actualitzaci\u00f3 peri\u00f2dica que informin de la realitat dels productes alimentaris que s\u00f3n al mercat i que, per tant, consumeixen els ciutadans i que reflectirien la ingesta real de nutrients al llarg del temps.<\/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

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

Rafael Urrialde, Pablo Monjas i Mar\u00eda Jos\u00e9 Castro-Alija publiquen l’article “Etiquetatge i composici\u00f3 dels aliments, aspecte b\u00e0sic en l’actualitzaci\u00f3 de les taules de composici\u00f3 d’aliments”, aparegut a la revista especialitzada “Nutrici\u00f3 Hospital\u00e0ria”<\/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-154530","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":"\nEtiquetatge i taules de composici\u00f3 d'aliments - Reial Acad\u00e8mia Europea de Doctors<\/title>\n<meta name=\"description\" content=\"Les taules de composici\u00f3 d'aliments, element crucial per determinar les ingestes de nutrients a partir dels registres diet\u00e8tics d'aliments i begudes\" \/>\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\/etiquetatge-i-taules-de-composicio-daliments\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Etiquetatge i taules de composici\u00f3 d'aliments - 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