{"id":6967,"date":"2015-10-12T15:08:42","date_gmt":"2015-10-12T15:08:42","guid":{"rendered":"https:\/\/www.bioecoactual.com\/2015\/10\/12\/acrilamida-cancer-al-nostre-menjar-per-raul-martinez\/"},"modified":"2017-03-31T17:35:51","modified_gmt":"2017-03-31T17:35:51","slug":"acrilamida-cancer-al-nostre-menjar-per-raul-martinez","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2015\/10\/12\/acrilamida-cancer-al-nostre-menjar-per-raul-martinez\/","title":{"rendered":"Acrilamida! C\u00e0ncer al nostre menjar. Per Ra\u00fal Mart\u00ednez"},"content":{"rendered":"

Quan mengem aliments processats de forma industrial, o sortim a gaudir d’un dinar o sopar al nostre restaurant preferit, o senzillament  cuinem di\u00e0riament a casa nostra, no sospitem que el perill ens ronda al plat, que un agent t\u00f2xic i letal est\u00e0 present en el nostre menjar, que el risc d’emmalaltir greument pot esdevenir una realitat a causa de la ingesta d’acrilamida.<\/p>\n

<\/p>\n

I \u00e9s tan real el perill que l’Autoritat Europea de Seguretat Aliment\u00e0ria (EFSA) ha informat que l’acrilamida en els aliments augmenta potencialment el risc de patir c\u00e0ncer.<\/p>\n

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. Es forma en aliments durant el seu cuinat o processat a altes temperatures, especialment en els productes que contenen sucres reductors com la fructosa i glucosa, i en pres\u00e8ncia de asparagina, amino\u00e0cid present en grans quantitats en cereals i patates.<\/p>\n

L’acrilamida es forma a temperatures superiors a 120 \u00b0 C en el proc\u00e9s de daurat dels aliments en un entorn pobre en aigua, b\u00e9 sigui a trav\u00e9s del fregit, rostit o torrat i la quantitat produ\u00efda dep\u00e8n de la recepta, el temps i la temperatura de cocci\u00f3. La podem trobar en una \u00e0mplia varietat d’aliments preparats de manera industrial, en restaurants o a casa. Els productes que m\u00e9s acrilamida contenen s\u00f3n les patates xips, patates fregides, caf\u00e8, pa torrat, galetes i pastisseria.<\/p>\n

\n

L’acrilamida es considera una subst\u00e0ncia sospitosa de ser cancer\u00edgena<\/p>\n<\/blockquote>\n

\"acrilamidaUna 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.<\/p>\n

Tamb\u00e9 \u00e9s una subst\u00e0ncia 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

Els estudis en diferents esp\u00e8cies animals demostren que el principal \u00f2rgan diana \u00e9s el sistema nervi\u00f3s. L’exposici\u00f3 repetida a acrilamida causa degeneraci\u00f3 en \u00e0rees del cervell (c\u00f2rtex cerebral, t\u00e0lem, i hipocamp) que s\u00f3n essencials per a la mem\u00f2ria, l’aprenentatge i altres funcions cognitives i la seva acci\u00f3 degenerativa tamb\u00e9 afecta els nervis perif\u00e8rics. En estudis realitzats sobre la incid\u00e8ncia de l’acrilamida en la reproducci\u00f3 dels mascles es constata una reducci\u00f3 de la fertilitat, afectant al recompte d’esperma i la morfologia dels espermatozous.<\/p>\n

\n

S\u00f3n tantes les evid\u00e8ncies cient\u00edfiques que han portat a l’EFSA a afirmar que l’acrilamida “augmenta potencialment el risc de desenvolupar c\u00e0ncer en els consumidors de totes les edats.”<\/p>\n<\/blockquote>\n

Com a mesura preventiva, per minimitzar l’exposici\u00f3 a l’acrilamida i els seus riscos derivats, hem de, a l’hora de cuinar els aliments, no cremar-los, simplement daurar-los lleugerament, i adoptar com una bona alternativa l’\u00fas d’altres m\u00e8todes de cocci\u00f3 molt m\u00e9s saludables, com s\u00f3n bullir, coure al vapor o saltejar, tres opcions que eviten cremar els aliments, i el que \u00e9s m\u00e9s important, transformar els h\u00e0bits de cuina i consum, sent molt m\u00e9s selectius amb els ingredients que prenem i incloent major varietat de productes i de millor qualitat en la nostra dieta. <\/p>\n

Autor: <\/strong>Ra\u00fal Mart\u00ednez, dietista – Bio Eco Actual Octubre 2015<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Quan mengem aliments processats de forma industrial, o sortim a gaudir d’un dinar o sopar al nostre restaurant preferit, o senzillament  cuinem diàriament a casa nostra, no sospitem que el perill ens ronda al plat, que un agent tòxic i letal està present en el nostre menjar, que el risc d’emmalaltir greument pot esdevenir una […]<\/p>\n","protected":false},"author":419,"featured_media":6966,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7166],"tags":[2271,136,646],"class_list":["post-6967","post","type-post","status-publish","format-standard","has-post-thumbnail","category-nutricio","tag-acrilamida","tag-alimentos","tag-cancer"],"yoast_head":"\nAcrilamida! C\u00e0ncer al nostre menjar. 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