{"id":31763,"date":"2020-03-14T10:00:13","date_gmt":"2020-03-14T08:00:13","guid":{"rendered":"https:\/\/www.bioecoactual.com\/?p=31763"},"modified":"2025-06-13T11:59:46","modified_gmt":"2025-06-13T09:59:46","slug":"additius-controvertits-nitrats-nitrits-sulfits-i-colorants","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2020\/03\/14\/additius-controvertits-nitrats-nitrits-sulfits-i-colorants\/","title":{"rendered":"Additius controvertits: nitrats \/ nitrits, sulfits i colorants"},"content":{"rendered":"

Els additius<\/strong> utilitzats en la ind\u00fastria aliment\u00e0ria poden crear certes controv\u00e8rsies i inseguretats al consumidor, cada dia m\u00e9s conscient de la import\u00e0ncia d’una alimentaci\u00f3 sana i equilibrada. Tot i que, com sabem, els additius s\u00f3n subst\u00e0ncies que s’utilitzen a dosis segures, en alguns casos poden estar relacionats amb alguns problemes de salut. Per aix\u00f2, \u00e9s important tenir-ne informaci\u00f3 a l’hora d’incloure’ls en la nostra dieta.<\/p>\n

<\/p>\n

\"Aditivos<\/p>\n

Els nitrats i nitrits<\/strong> s’utilitzen habitualment per al tractament i processament de productes carnis cuits i curats i tamb\u00e9 per a altres productes peribles. S’afegeixen als aliments per conservar-los, i tamb\u00e9 contribueixen a garantir la higiene i a impedir la proliferaci\u00f3 de microorganismes nocius, especialment, Clostridium botulinum<\/em>, bacteri responsable del botulisme<\/strong>, que pot arribar a ser mortal. Ajuden tamb\u00e9 a conservar el color vermell\u00f3s i el sabor caracter\u00edstic dels productes carnis. En la fabricaci\u00f3 de formatges es poden utilitzar els nitrats per evitar que s’inflin durant la fermentaci\u00f3.<\/p>\n

Els nitrats i nitrits tamb\u00e9 es troben de manera natural a les verdures i hortalisses (sobretot en les de fulla verda com els espinacs, les bledes i l’enciam), i en l’aigua, com a contaminant de pr\u00e0ctiques d’agricultura intensiva, producci\u00f3 ramadera i abocaments d’aig\u00fces residuals. S’ha de tenir en compte que el contingut de nitrats que provenen de les verdures pot variar en cada esp\u00e8cie segons la intensitat de la llum (la concentraci\u00f3 \u00e9s m\u00e0xima a l’hivern), la varietat gen\u00e8tica, el tipus de s\u00f2l, la temperatura ambiental, l\u2019\u00fas de fertilitzants nitrogenats, la humitat i temperatura del s\u00f2l i el temps d’emmagatzematge. Per aix\u00f2 s’utilitzen sistemes de control des del camp, amb un pla de bones pr\u00e0ctiques agr\u00edcoles que inclou el control de concentraci\u00f3 de nitrogen del s\u00f2l \u00a0i l’\u00fas de fertilitzants d’alliberament lent d’amoni. En la ind\u00fastria, es controlen i vigilen els continguts m\u00e0xims permesos en aliments infantils i en determinats vegetals com l’enciam i els espinacs.<\/p>\n

La normativa europea obliga a etiquetar els aliments que continguin sulfits en concentracions superiors a 10 mg \/ kg o 10 mg \/ l<\/p><\/blockquote>\n

El que passa amb els nitrats que ingerim \u00e9s que una part poden transformar-se en nitrits. A la boca i a l’intest\u00ed, els bacteris de la llengua transformen una part dels nitrats en nitrits, i aquests reaccionen amb els amino\u00e0cids que prenem amb el menjar donant lloc a la formaci\u00f3 de nitrosamines<\/strong>, algunes de les quals tenen efecte cancerigen. Aix\u00f2 pot produir-se tamb\u00e9 durant la maduraci\u00f3 o el processat dels aliments, o b\u00e9 amb les altes temperatures assolides al cuinar els productes carnis.<\/p>\n

Els grups de poblaci\u00f3 m\u00e9s susceptibles s\u00f3n els nens d’1 a 3 anys i les persones amb trastorns gastrointestinals cr\u00f2nics per proliferaci\u00f3 de la flora bacteriana que transforma els nitrats en nitrits. En general, les persones sanes transformen un 5% dels nitrats ingerits en nitrits per\u00f2, algunes persones amb trastorns gastrointestinals, poden transformar-ne fins a un 20%.<\/p>\n

Segons l’EFSA<\/strong> (Ag\u00e8ncia de Seguretat Aliment\u00e0ria Europea) els nivells autoritzats en l’actualitat s\u00f3n segurs i garanteixen una protecci\u00f3 adequada per als consumidors. El problema pot venir en algunes persones i quan es t\u00e9 en compte tota la dieta (additius, pres\u00e8ncia natural en aliments i contaminants en l’aigua) ja que, en alguns casos, s\u00ed que podrien ser susceptibles a superar la IDA (Ingesta Di\u00e0ria Admissible).<\/p>\n

\"Aditivos<\/p>\n

Un altre tipus de conservants i antioxidants molt utilitzats en la ind\u00fastria aliment\u00e0ria s\u00f3n els sulfits<\/strong>, subst\u00e0ncies derivades del sofre que es poden trobar de manera natural en aliments que han patit algun tipus de fermentaci\u00f3 com el vi, la cervesa o el pa, o b\u00e9, poden ser afegits com a additius en vins, mosts, sidres, crustacis, fruites dessecades, productes carnis preparats, aliments precuinats, conserves, ultracongelats i vinagre. Poden provocar augment de s\u00edmptomes en persones amb asma, mol\u00e8sties digestives o reaccions cut\u00e0nies. Per aix\u00f2 la normativa europea obliga a etiquetar els aliments que continguin sulfits en concentracions superiors a 10 mg \/ kg o 10 mg \/ l, i han de ser declarats amb el seu nom seguit del n\u00famero E corresponent (de l’E220 a l’E228). Les persones intolerants als sulfits han de llegir acuradament les etiquetes.<\/p>\n

\u00c9s important con\u00e8ixer aquells colorants que poden tenir efectes negatius sobre l’activitat i atenci\u00f3 dels nens<\/p><\/blockquote>\n

Un altre grup interessant i controvertit s\u00f3n els colorants<\/strong>. En aquest cas \u00e9s important con\u00e8ixer aquells que poden tenir efectes negatius sobre l’activitat i atenci\u00f3 dels nens. Aquests colorants es nomenen en el Reglament (CE) 1331\/2008, en el seu Annex V i s’ha d’incloure la informaci\u00f3 en l’etiquetatge. Aquests colorants s\u00f3n: groc ataronjat (E110), groc de quinolina (E104), carmoisina (E122), vermell allura (E129), tartrazina (E102) i vermell cotxinilla (I124) i la frase de menci\u00f3 obligat\u00f2ria que ha d’apar\u00e8ixer en l’etiquetatge \u00e9s la seg\u00fcent: “nom o n\u00famero E del \/ s colorant (s): pot tenir efectes negatius sobre l’activitat i atenci\u00f3 dels nens.” Aquesta advert\u00e8ncia va arribar fa uns anys despr\u00e9s de molts estudis que van aconseguir demostrar aquest efecte negatiu en la poblaci\u00f3 infantil.<\/p>\n

En aquest sentit cal reflexionar sobre el fet que, si les nostres dietes estan basades en aliments frescos i de temporada, la ingesta d’additius ser\u00e0 molt baixa i no tindr\u00e0 impacte en la salut. Per contra, la dieta d’una persona que pren quantitats altes d’aliments processats, encara que pugui arribar a ser segura des d’un punt de vista estricte, no seria realment una dieta saludable, ja que seria nutricionalment molt pobre i alta en subst\u00e0ncies qu\u00edmiques no nutritives.<\/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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Els additius utilitzats en la indústria alimentària poden crear certes controvèrsies i inseguretats al consumidor, cada dia més conscient de la importància d’una alimentació sana i equilibrada. Tot i que, com sabem, els additius són substàncies que s’utilitzen a dosis segures, en alguns casos poden estar relacionats amb alguns problemes de salut. Per això, és […]<\/p>\n","protected":false},"author":419,"featured_media":31756,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166,7176],"tags":[],"class_list":["post-31763","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio","category-seguretat-alimentaria"],"yoast_head":"\nAdditius controvertits: nitrats \/ nitrits, sulfits i colorants<\/title>\n<meta name=\"description\" content=\"Els additius utilitzats en la ind\u00fastria aliment\u00e0ria poden crear certes controv\u00e8rsies i inseguretats al consumidor. 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