{"id":24710,"date":"2019-01-09T22:47:09","date_gmt":"2019-01-09T20:47:09","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=24710"},"modified":"2022-12-28T14:08:31","modified_gmt":"2022-12-28T13:08:31","slug":"acrilamida-aliments-daurats-no-passats","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2019\/01\/09\/acrilamida-aliments-daurats-no-passats\/","title":{"rendered":"Acrilamida: aliments daurats per\u00f2 no passats!"},"content":{"rendered":"

Fa m\u00e9s de tres anys, l’octubre del 2015<\/a>, a les p\u00e0gines d’aquesta mateixa publicaci\u00f3 alert\u00e0vem sobre els perills que per a la salut implicava el consum d’aliments que, tant en el proc\u00e9s d’elaboraci\u00f3 industrial, com en restaurants o a casa produeixen acrilamida<\/strong>.\u00a0<\/p>\n

\"Acrilamida:<\/p>\n

Fa m\u00e9s de tres anys, l’octubre de 2015, a les p\u00e0gines d’aquesta mateixa publicaci\u00f3 alert\u00e0vem sobre els perills que per a la salut implicava el consum d’aliments que, tant en el proc\u00e9s d’elaboraci\u00f3 industrial, com en restaurants o a casa produeixen acrilamida. \u00a0Una subst\u00e0ncia, que ja vam advertir en el seu moment, \u00e9s perillosa per a la salut per la seva acci\u00f3 cancer\u00edgena demostrada. S’ha necessitat tres anys perqu\u00e8 les autoritats sanit\u00e0ries, el Ministerio de Sanidad<\/em> en col\u00b7laboraci\u00f3 amb la Agencia Espa\u00f1ola de Consumo, Seguridad Aliment\u00e1ria y Nutrici\u00f3n<\/em>, hagin donat la veu d’alarma en un problema tan greu com la pres\u00e8ncia d’aquest cancerigen en el menjar.<\/p>\n

El Ministerio de Sanidad<\/em> ha llan\u00e7at una campanya de conscienciaci\u00f3 als consumidors sota el lema \u00abAmb l’acrilamida no desentonis. Tria daurat, tria salut\u00bb. La campanya busca advertir dels riscos que per a la salut pot suposar cuinar a alta temperatura aliments que continguin mid\u00f3<\/strong>, i d’aquesta manera evitar que s\u2019hi \u00a0formin altes concentracions d’acrilamida.<\/p>\n

L’acrilamida \u00e9s motiu de preocupaci\u00f3 perqu\u00e8 pot induir mutacions heredit\u00e0ries en les c\u00e8l\u00b7lules germinals humanes<\/p><\/blockquote>\n

L\u201911 d’abril de 2018 va entrar en vigor el Reglament (UE) 2017\/2158<\/a>\u00a0de la Comissi\u00f3, pel qual s’estableixen mesures de mitigaci\u00f3 i nivells de refer\u00e8ncia per a reduir la pres\u00e8ncia d’acrilamida en els aliments. Els productes alimentaris processats als quals fa refer\u00e8ncia el reglament s\u00f3n les patates fregides i derivats elaborats a partir de patates fresques, els productes d’aperitiu, galetes salades i altres productes a base de massa de patates, el pa, els cereals per esmorzar excepte el porridge<\/em> o farinetes de civada, els productes de brioixeria, pastisseria, rebosteria, galetes, biscotes, barretes de cereals, cucurutxos, neules, panets de llevat i pa d’esp\u00e8cies, aix\u00ed com galetes salades, pans cruixents i tot producte enfornat a base de farina de cereals, el caf\u00e8 torrat, el caf\u00e8 instantani soluble i els succedanis del caf\u00e8. I el que \u00e9s m\u00e9s important, tamb\u00e9 reglamenta els aliments infantils i aliments elaborats a base de cereals destinats a lactants i nens petits.<\/p>\n

L’acrilamida<\/strong>, o amida de l’\u00e0cid acr\u00edlic, \u00e9s un compost org\u00e0nic tipus amida, blanc, inodor i cristal\u00b7l\u00ed<\/strong>, soluble en aigua, etanol, \u00e8ter i cloroform. Es forma en aliments durant el seu cuinat o processat a altes temperatures, especialment en productes rics en mid\u00f3 i que contenen sucres reductors com la fructosa i glucosa. L’acrilamida es forma en els aliments per la reacci\u00f3 de l’asparagina, amino\u00e0cid present en grans quantitats en cereals i patates, amb els sucres reductors esmentats, que enfosqueix els aliments i els confereix aquest sabor caracter\u00edstic.<\/p>\n

L’acrilamida es forma a temperatures superiors a 120\u00b0 C en el proc\u00e9s de daurat dels aliments sempre en un entorn pobre en aigua, b\u00e9 sigui a trav\u00e9s de fregit, rostit o torrat, i la quantitat produ\u00efda dependr\u00e0 del temps i la temperatura de cocci\u00f3 , de fregit o torrat, aix\u00ed com de la quantitat de asparagina i de sucres reductors presents en la mat\u00e8ria primera.<\/p>\n

\"acrilamida\"<\/p>\n

L’acrilamida<\/strong> es considera una subst\u00e0ncia sospitosa de ser cancer\u00edgena. Una subst\u00e0ncia cancer\u00edgena o carcin\u00f2gena \u00e9s aquella que per inhalaci\u00f3, ingesti\u00f3 o penetraci\u00f3 cut\u00e0nia pot ocasionar c\u00e0ncer o incrementar la seva freq\u00fc\u00e8ncia, i l’acrilamida \u00e9s tan perillosa que est\u00e0 subjecta a normativa en mat\u00e8ria de salut laboral referent a protecci\u00f3 dels treballadors contra els riscos relacionats amb l’exposici\u00f3 a agents cancer\u00edgens. Tamb\u00e9 se la considera mutag\u00e8nica, sent mut\u00e0gens les subst\u00e0ncies i preparats que per inhalaci\u00f3, ingesti\u00f3 o penetraci\u00f3 cut\u00e0nia puguin produir alteracions gen\u00e8tiques heredit\u00e0ries o augmentar la seva freq\u00fc\u00e8ncia. L’acrilamida \u00e9s motiu de preocupaci\u00f3 perqu\u00e8 pot induir mutacions heredit\u00e0ries en les c\u00e8l\u00b7lules germinals humanes.<\/p>\n

Quan fregim o rostim \u00e9s imprescindible controlar els temps i les temperatures<\/p><\/blockquote>\n

S\u00f3n tantes les evid\u00e8ncies cient\u00edfiques en contra de l’acrilamida que han portat a l’Autoritat Europea de Seguretat Aliment\u00e0ria (EFSA) a afirmar que l’acrilamida “augmenta potencialment el risc de desenvolupar c\u00e0ncer en els consumidors de totes les edats.”<\/em><\/p>\n

Per reduir l’exposici\u00f3 a l’acrilamida a casa hem d’adoptar una s\u00e8rie d’h\u00e0bits que ens permetran minimitzar l’exposici\u00f3 a aquesta subst\u00e0ncia i els seus riscs derivats. Cal cuinar els aliments d’una manera segura. Quan fregim o rostim \u00e9s imprescindible controlar els temps i les temperatures. Temps curts i temperatures baixes \u00e9s el m\u00e9s convenient<\/strong>. No hem fregir o rostir a temperatures superiors a 175 \u00ba. La millor manera de garantir que durant el proc\u00e9s no es produeixi acrilamida \u00e9s daurar els aliments evitant sobretot cremar-los. Daurar els aliments sense passar-los. Un altre factor que hem de controlar \u00e9s la formaci\u00f3 dels sucres reductors, especialment en la patata. La forma id\u00f2nia d’evitar la seva formaci\u00f3 \u00e9s emmagatzemar-les en un lloc fosc i fresc evitant guardar-les a la nevera, ja que el fred afavoreix l’alliberament d’aquests sucres, amb la major formaci\u00f3 d’acrilamida durant el cuinat.<\/p>\n

L’acrilamida \u00e9s una perillosa subst\u00e0ncia t\u00f2xica que ens afecta tots els consumidors, ja que es troba present en gran nombre d’aliments d’\u00fas diari, de diferent origen i composici\u00f3. No podem estar segurs de no contaminar-nos amb ella. Una bona alternativa \u00e9s evitar<\/strong> consumir aquells productes processats que sospitem que la continguin, com els fregits industrials<\/strong>, i preparar-los nosaltres usant ingredients de bona qualitat amb m\u00e8todes de cocci\u00f3 menys agressius i m\u00e9s saludables.<\/p>\n

Autor:\u00a0<\/strong>Ra\u00fal Mart\u00ednez,\u00a0Bi\u00f2leg, Especialista en Medi Ambient i Salut<\/p>\n

Bio Eco Actual<\/em><\/strong>,\u00a0el teu mensual 100% ecol\u00f2gica<\/em>
\nLlegir\u00a0Bio Eco Actual Gener 2019<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Fa més de tres anys, l’octubre del 2015, a les pàgines d’aquesta mateixa publicació alertàvem sobre els perills que per a la salut implicava el consum d’aliments que, tant en el procés d’elaboració industrial, com en restaurants o a casa produeixen acrilamida. <\/p>\n","protected":false},"author":1,"featured_media":24705,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166],"tags":[],"class_list":["post-24710","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio"],"yoast_head":"\nAcrilamida: aliments daurats per\u00f2 no passats! - Bio Eco Actual<\/title>\n<meta name=\"description\" content=\"L'acrilamida, o amida de l'\u00e0cid acr\u00edlic, \u00e9s un compost org\u00e0nic tipus amida, blanc, inodor i cristal\u00b7l\u00ed, soluble en aigua, etanol, \u00e8ter i cloroform\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bioecoactual.com\/ca\/2019\/01\/09\/acrilamida-aliments-daurats-no-passats\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Acrilamida: aliments daurats per\u00f2 no passats!\" \/>\n<meta property=\"og:description\" content=\"L'acrilamida, o amida de l'\u00e0cid acr\u00edlic, \u00e9s un compost org\u00e0nic tipus amida, blanc, inodor i cristal\u00b7l\u00ed, soluble en aigua, etanol, \u00e8ter i cloroform\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bioecoactual.com\/ca\/2019\/01\/09\/acrilamida-aliments-daurats-no-passats\/\" \/>\n<meta property=\"og:site_name\" content=\"Bio Eco Actual\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BioEcoActual\/\" \/>\n<meta property=\"article:published_time\" content=\"2019-01-09T20:47:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-12-28T13:08:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.bioecoactual.com\/wp-content\/uploads\/2019\/01\/acrilamida_2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"667\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bio Eco Actual\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@bioecoactual\" \/>\n<meta name=\"twitter:site\" content=\"@bioecoactual\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bio Eco Actual\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2019\\\/01\\\/09\\\/acrilamida-aliments-daurats-no-passats\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2019\\\/01\\\/09\\\/acrilamida-aliments-daurats-no-passats\\\/\"},\"author\":{\"name\":\"Bio Eco Actual\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/#\\\/schema\\\/person\\\/4eb27170188afd2546937159310c0273\"},\"headline\":\"Acrilamida: aliments daurats per\u00f2 no passats!\",\"datePublished\":\"2019-01-09T20:47:09+00:00\",\"dateModified\":\"2022-12-28T13:08:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2019\\\/01\\\/09\\\/acrilamida-aliments-daurats-no-passats\\\/\"},\"wordCount\":1029,\"publisher\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2019\\\/01\\\/09\\\/acrilamida-aliments-daurats-no-passats\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.bioecoactual.com\\\/wp-content\\\/uploads\\\/2019\\\/01\\\/acrilamida_2.jpg\",\"articleSection\":[\"Nutrici\u00f3\"],\"inLanguage\":\"ca-ES\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2019\\\/01\\\/09\\\/acrilamida-aliments-daurats-no-passats\\\/\",\"url\":\"https:\\\/\\\/www.bioecoactual.com\\\/ca\\\/2019\\\/01\\\/09\\\/acrilamida-aliments-daurats-no-passats\\\/\",\"name\":\"Acrilamida: aliments daurats per\u00f2 no passats! 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