{"id":182760,"date":"2026-04-02T09:18:42","date_gmt":"2026-04-02T09:18:42","guid":{"rendered":"https:\/\/raed.academy\/?p=182760"},"modified":"2026-04-02T09:18:42","modified_gmt":"2026-04-02T09:18:42","slug":"quant-pernil-hi-ha-a-una-pizza-de-pernil","status":"publish","type":"post","link":"https:\/\/raed.academy\/ca\/quant-pernil-hi-ha-a-una-pizza-de-pernil\/","title":{"rendered":"Quant pernil hi ha a una pizza de pernil?"},"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 Fundaci\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 vicepresident de la Reial Acad\u00e8mia Europea de Doctors<\/strong> (RAED), incideix a la informaci\u00f3 encara parcial que ofereix l’etiquetatge d’aliments, malgrat la regulaci\u00f3 a qu\u00e8 estan sotmesos els productors, a l’article “\u00bfCu\u00e1nto jam\u00f3n hay en una pizza de jam\u00f3n? Todo lo que el etiquetado no siempre nos cuenta”<\/strong>, publicat al portal especialitzat Welife<\/strong> el passat 31 de mar\u00e7.<\/p>\n

En conversa amb la periodista Ver\u00f3nica Fern\u00e1ndez<\/strong>, l’expert assegura que comprar al supermercat s’ha convertit en molts casos en un aut\u00e8ntic trencaclosques per al consumidor que requereix informaci\u00f3 rigorosa i necessita, ja que malgrat que l’etiquetatge nutricional \u00e9s obligatori en la Uni\u00f3 Europea des del 2011 encara existeixen nombroses llacunes i estrat\u00e8gies que dificulten els consumidors con\u00e8ixer amb exactitud qu\u00e8 estan comprant i menjant. Una de les seves principals cr\u00edtiques se centra als sucres afegits. Mentre que en pa\u00efsos com els Estats Units, M\u00e8xic, el Canad\u00e0 o l’Equador ja \u00e9s obligatori desglossar-los, a Europa nom\u00e9s s’indica el total de sucres, sense distingir els que s’afegeixen de forma industrial. Aix\u00f2 impedeix al consumidor de diferenciar clarament entre sucres naturals i aquells incorporats pel fabricant.<\/p>\n

A la llista d’ingredients tamb\u00e9 hi ha confusi\u00f3, segons Urrialde. Els additius solen apar\u00e8ixer amb els seus codis comunitaris (com l’E-100, que correspon a la curcumina, un colorant natural extret de la c\u00farcuma), la qual cosa els fa semblar m\u00e9s qu\u00edmics i dif\u00edcils d’entendre. El mateix passa amb els ferments i probi\u00f2tics, ja que la normativa no exigeix especificar les esp\u00e8cies exactes de bacteris o llevats ni les unitats formadores de col\u00f2nies, dades clau per avaluar el seu veritable efecte sobre la microbiota intestinal. Altres exemples recurrents s\u00f3n els de les pizzes o les cremes de xocolata. Tot i que els productors estan obligats a indicar el percentatge d’ingredients destacats, molts ho ometen o l’apliquen de forma poc transparent. Aix\u00ed, dues pizzes aparentment similars poden contenir quantitats molt diferents d’un mateix ingredient, sent totes dues, per exemple, pizzes de pernil. Al cas de galetes o productes de brioixeria se solen desglossen subingredients sense quantificar quant sucre aporten al producte acabat.<\/p>\n

Urrialde tamb\u00e9 critica la llegibilitat de les etiquetes. La tipografia acostuma a ser massa petita, especialment a envasos redu\u00efts, i els codis QR no substitueixen la informaci\u00f3 impresa per a tots els consumidors, incloent-hi persones amb dificultats visuals. El m\u00e0rqueting, per al vicepresident de la RAED, agreuja el problema, ja que, per exemple, begudes energ\u00e8tiques carregades de sucre i cafe\u00efna es publiciten destacant les vitamines que ajuden a reduir el cansament. L’expert considera que la informaci\u00f3 actual, basada en set par\u00e0metres b\u00e0sics (energia, greixos, saturats, hidrats de carboni, sucres, prote\u00efnes i sal), no permet con\u00e8ixer amb precisi\u00f3 la qualitat nutricional de l’aliment a la majoria dels casos i nom\u00e9s els productes d’alimentaci\u00f3 infantil compten amb requisits m\u00e9s estrictes i detallats. Com a soluci\u00f3, proposa incorporar a curt termini els sucres afegits i avan\u00e7ar a mitj\u00e0 termini cap a una composici\u00f3 nutricional m\u00e9s completa.<\/p>\n

\"\"D’altra banda, Urrialde comparteix amb la comunitat acad\u00e8mica la recent resoluci\u00f3 de l’Ag\u00e8ncia Espanyola de Seguretat Aliment\u00e0ria i Nutrici\u00f3<\/strong> que concedeix el Premi Estrat\u00e8gia NAOS<\/strong> per la seva tasca en informaci\u00f3, comunicaci\u00f3 i divulgaci\u00f3 cient\u00edfica a la plataforma K\u00f3moda News<\/strong>, del\u00a0 Comit\u00e8 Editorial del qual forma part. Aquest portal especialitzat ja va ser mereixedor del Premi a l’Excel\u00b7l\u00e8ncia en Relacions P\u00fabliques<\/strong> a la categoria “Lluita contra les ‘Fake News'”<\/strong> que atorga l’Associaci\u00f3 Internacional de Relacions P\u00fabliques<\/strong>.<\/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 en 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<\/a><\/h2>\n","protected":false},"excerpt":{"rendered":"

Rafael Urrialde incideix en la informaci\u00f3 encara parcial que ofereix l’etiquetatge d’aliments, malgrat la regulaci\u00f3 a qu\u00e8 estan sotmesos els productors, a l’article “\u00bfCu\u00e1nto jam\u00f3n hay en una pizza de jam\u00f3n? Todo lo que el etiquetado no siempre nos cuenta”<\/p>\n","protected":false},"author":12,"featured_media":182693,"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":[237,168],"tags":[],"class_list":["post-182760","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alimentacio-i-nutricio","category-premis-distincions-i-nomenaments","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nQuant pernil hi ha a una pizza de pernil? - Reial Acad\u00e8mia Europea de Doctors<\/title>\n<meta name=\"description\" content=\"Rafael Urrialde sobre la informaci\u00f3 incompleta de l'etiquetatge d'aliments, malgrat la regulaci\u00f3 a qu\u00e8 estan sotmesos els productors\" \/>\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\/quant-pernil-hi-ha-a-una-pizza-de-pernil\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Quant pernil hi ha a una pizza de pernil? 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