{"id":30992,"date":"2020-02-14T10:38:21","date_gmt":"2020-02-14T08:38:21","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=30992"},"modified":"2025-06-13T13:23:56","modified_gmt":"2025-06-13T11:23:56","slug":"additius-controvertits-edulcorants","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2020\/02\/14\/additius-controvertits-edulcorants\/","title":{"rendered":"Additius controvertits: Edulcorants"},"content":{"rendered":"

La sacarina, l’aspartam, l’est\u00e8via, s\u00f3n edulcorants<\/strong> que es fan servir per millorar el sabor dol\u00e7 d’aliments amb o sense sucre. Tots ells tenen en com\u00fa que s\u00f3n additius<\/strong> sobre els quals, d’una manera o altra, hi ha hagut controv\u00e8rsia pel que fa al seu \u00fas i la seva seguretat.<\/p>\n

<\/p>\n

\"Aditivos<\/p>\n

Estan autoritzats en l’actualitat de manera que les dosis permeses s\u00f3n segures amb l’\u00fas previst dels productes que els contenen. Per\u00f2, per qu\u00e8 els seus processos d’avaluaci\u00f3 i autoritzaci\u00f3 han estat impregnats de controv\u00e8rsia respecte als seus estudis de seguretat<\/strong>?<\/p>\n

Tots els additius que es fan servir a Europa han estat autoritzats despr\u00e9s d’una avaluaci\u00f3 exhaustiva per part de l’EFSA (Ag\u00e8ncia Europea de Seguretat Aliment\u00e0ria) quant a la seva seguretat i a les seves propietats i beneficis tecnol\u00f2gics. Els estudis de seguretat que s’han realitzat han donat lloc a la decisi\u00f3 de les autoritats pel que fa a la dosi que es pot afegir i en quin tipus de productes. Aix\u00ed en funci\u00f3 del perfil de seguretat dels additius s’estableix si poden usar-se en qualsevol tipus d’aliment, o no, i si pot usar-se en la quantitat que s’estimi necess\u00e0ria (quantum satis<\/em>) o en dosis limitades (nivells m\u00e0xims). Si el perfil de seguretat permet usar l’additiu en qualsevol tipus d’aliment i en qualsevol quantitat vol dir que els estudis de toxicitat no han donat cap tipus de problema. En la hist\u00f2ria de l’avaluaci\u00f3 d’additius subst\u00e0ncies com la sacarina, l’aspartam, alguns colorants i els nitrits i nitrats han suscitat diverses opinions i controv\u00e8rsies.<\/p>\n

Es calcula que caldria beure unes 18 llaunes de refresc edulcorat per arribar a la dosi t\u00f2xica<\/p><\/blockquote>\n

El grup dels edulcorants constitueix en l’actualitat el grup de major \u00fas en el sector agroalimentari.<\/strong> Un edulcorant, ha de tenir una s\u00e8rie de caracter\u00edstiques per a ser usat en la ind\u00fastria aliment\u00e0ria: ha de ser innocu, el sabor dol\u00e7 s\u2019ha de percebre i tamb\u00e9 desapar\u00e8ixer r\u00e0pidament, i ha de ser el m\u00e9s semblant possible al sucre com\u00fa (sacarosa), quant a gust i pot\u00e8ncia, sense deixar sabors residuals. Ha, tamb\u00e9, de resistir els tractaments i les condicions del proc\u00e9s industrial a qu\u00e8 ser\u00e0 sotm\u00e8s, per aix\u00f2 no tots s\u00f3n igual d’adequats. La sacarina (E 954), \u00e9s l’edulcorant m\u00e9s antic de tots, s’utilitza com a tal des d’inicis de segle XX. Qu\u00edmicament \u00e9s una sulfamida que es produeix de forma sint\u00e8tica i el seu poder edulcorant \u00e9s 300 vegades m\u00e9s gran que el del sucre (sacarosa).<\/p>\n

En els anys setanta van sorgir estudis que semblaven demostrar que la sacarina era cancer\u00edgena a una dosi del 5% de la dieta i en estudis en ratolins. En aquests animals l’\u00fas d’aquestes quantitats tan elevades d’aquest edulcorant en la seva alimentaci\u00f3 provocava uns canvis en l’orina que irritava la bufeta i provocava finalment c\u00e0ncer en aquesta zona. Per\u00f2 es va demostrar que aquest efecte no era directe de la sacarina i que en les dosis en les que s’utilitza en aliments per a consum hum\u00e0 no hi ha efectes mut\u00e0gens que provoquin c\u00e0ncer. En el cas de l’aspartam<\/strong> (E 951) est\u00e0 compost pels amino\u00e0cids L – asp\u00e0rtic i L – fenilalanina i \u00e9s 200 vegades m\u00e9s dol\u00e7 que el sucre. A causa del seu contingut en fenilalanina, el seu consum en persones que pateixen fenilceton\u00faria, una malaltia metab\u00f2lica i cong\u00e8nita, est\u00e0 contraindicat, ja que en aquestes persones la fenilalanina s’acumularia en l’organisme provocant danys en el sistema nervi\u00f3s i cervell. Per aquesta ra\u00f3 els productes que contenen aspartam han d’indicar a l’etiqueta “fenilceton\u00farics: cont\u00e9 fenilalanina”.<\/p>\n

\"Aditivos<\/p>\n

A m\u00e9s d’aix\u00f2, l’aspartam<\/strong> va tenir tamb\u00e9 el seu moment de controv\u00e8rsia sobretot en els anys 80-90 en qu\u00e8 van fer p\u00fablics estudis en qu\u00e8 es deia que l’aspartam era carcinog\u00e8nic. No obstant aix\u00f2, aquests estudis estaven realitzats a dosis molt elevades que dif\u00edcilment poden arribar-se a donar en les dietes de la poblaci\u00f3. Per exemple, es calcula que caldria beure unes 18 llaunes de refresc edulcorat per arribar a la dosi t\u00f2xica. L’any 2013 l’EFSA va tornar a avaluar tots els estudis sobre la seva seguretat, m\u00e9s de 600, arribant a la conclusi\u00f3 que no hi havia motius per retirar l\u2019aspartam del mercat i que podia utilitzar-se en les dosis que estaven establertes.<\/p>\n

I l’edulcorant m\u00e9s recentment autoritzat, l’est\u00e8via<\/strong>, t\u00e9 una hist\u00f2ria tamb\u00e9 particular i no exempta de controv\u00e8rsia. Suposadament un edulcorant natural ja que prov\u00e9 de la planta Stevia rebaudiana<\/em>, conreada tradicionalment a Paraguai, de la qual s’obtenen els gluc\u00f2sids d’esteviol (E 960), que s\u00f3n uns compostos amb alt poder edulcorant, 300 vegades m\u00e9s gran que el de la sacarosa i que s’extreuen mitjan\u00e7ant processos qu\u00edmics. De manera que \u00e9s erroni pensar que la “stevia” que comprem com edulcorant \u00e9s “natural”, ja que la planta no \u00e9s el que s’utilitza i ni tan sols est\u00e0 autoritzada com a edulcorant a Europa, sin\u00f3 que s\u00f3n els gluc\u00f2sids d’esteviol, que, curiosament tenen unes dosis m\u00e0ximes permeses menors que altres edulcorants com l’aspartam. Tamb\u00e9 conv\u00e9 tenir en compte que molts edulcorants de taula que es venen com est\u00e8via s\u00f3n una barreja de gluc\u00f2sids d’esteviol amb altres edulcorants com els poliols o l’aspartam. Aix\u00ed que llegir b\u00e9 les etiquetes ens ajudar\u00e0 a saber exactament qu\u00e8 \u00e9s el que compon el producte.<\/p>\n

Llegir b\u00e9 les etiquetes ens ajudar\u00e0 a saber exactament qu\u00e8 \u00e9s el que compon el producte<\/p><\/blockquote>\n

Els tres estan en la categoria de “edulcorants intensos<\/strong>” a causa del seu elevat poder endolcidor comparat amb el del sucre i s\u00f3n totalment acal\u00f2rics, no aporten cap caloria. En q\u00fcesti\u00f3 de seguretat aliment\u00e0ria, en el proc\u00e9s d’aprovaci\u00f3 de tots ells, s’ha fixat una “Ingesta Di\u00e0ria Admissible” (IDA) que constitueix la quantitat que pot consumir-se di\u00e0riament amb seguretat al llarg de la vida d’una persona sense ocasionar problemes de salut i amb aquesta IDA s’ha establert la dosi m\u00e0xima d’\u00fas en determinades categories d’aliments. D’aquesta manera, amb una alimentaci\u00f3 variada i equilibrada, rica en aliments frescos, la ingesta di\u00e0ria admissible \u00e9s pr\u00e0cticament impossible d’assolir.<\/p>\n

Autores:<\/strong> N\u00faria Arranz, Enginyera t\u00e8cnica industrial, Tecn\u00f2loga d’aliments | Laura I. Arranz, Farmac\u00e8utica – Nutricionista<\/p>\n

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La sacarina, l’aspartam, l’estèvia, són edulcorants que es fan servir per millorar el sabor dolç d’aliments amb o sense sucre. Tots ells tenen en comú que són additius sobre els quals, d’una manera o altra, hi ha hagut controvèrsia pel que fa al seu ús i la seva seguretat.<\/p>\n","protected":false},"author":419,"featured_media":30986,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166,7176],"tags":[],"class_list":["post-30992","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio","category-seguretat-alimentaria"],"yoast_head":"\nAdditius controvertits: Edulcorants<\/title>\n<meta name=\"description\" content=\"La sacarina, l'aspartam, l'est\u00e8via, s\u00f3n edulcorants que es fan servir per millorar el sabor dol\u00e7 d'aliments amb o sense sucre.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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