{"id":69319,"date":"2017-08-16T13:50:28","date_gmt":"2017-08-16T11:50:28","guid":{"rendered":"https:\/\/gastronomicament.cat\/el-sucre-els-aliments-processats-en-la-infancia-augmenten-el-risc-de-patir-malalties-cardiovasculars-en-edat-adulta"},"modified":"2017-08-16T13:50:28","modified_gmt":"2017-08-16T11:50:28","slug":"el-sucre-els-aliments-processats-en-la-infancia-augmenten-el-risc-de-patir-malalties-cardiovasculars-en-edat-adulta","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/es\/el-sucre-els-aliments-processats-en-la-infancia-augmenten-el-risc-de-patir-malalties-cardiovasculars-en-edat-adulta","title":{"rendered":"El sucre i els aliments processats en la inf\u00e0ncia augmenten el risc de patir malalties cardiovasculars en edat adulta"},"content":{"rendered":"<blockquote><p><em>Un estudi de la Universitat de Saragossa alerta dels problemes de menjar en exc\u00e9s aquests productes<\/em><\/p><\/blockquote>\n<p>Un estudi del grup de recerca GENUD de la Universitat de Saragossa, publicat a European Journal of Nutrition, posa de manifest la import\u00e0ncia d&#8217;una dieta saludable des de les etapes m\u00e9s precoces de la vida.<\/p>\n<p>La disminuci\u00f3 d&#8217;aliments ensucrats i processats juntament amb l&#8217;augment dels aliments d&#8217;origen vegetal en la inf\u00e0ncia \u00e9s necess\u00e0ria, per evitar l&#8217;estat inflamatori i, amb aquest fet, disminuir el risc de malalties cardiovasculars en el futur.<\/p>\n<p>La inflamaci\u00f3 \u00e9s un estat metab\u00f2lic caracteritzat per una resposta davant un agent extern, la qual allibera subst\u00e0ncies que ajuden a la reparaci\u00f3 dels teixits. La inflamaci\u00f3 pot estar condicionada per la pres\u00e8ncia d&#8217;obesitat, o tamb\u00e9 alguns estils de vida, com l&#8217;alimentaci\u00f3. Des de fa alguns anys s&#8217;ha observat que la inflamaci\u00f3 mantinguda en el temps, tamb\u00e9 anomenada inflamaci\u00f3 cr\u00f2nica de baix grau, es relaciona amb factors de risc cardiovascular, i cada vegada \u00e9s m\u00e9s habitual que aparegui en edats m\u00e9s primerenques.<\/p>\n<p><strong>Recerca a nivell europeu<\/strong><\/p>\n<p>La investigadora Esther M. Gonz\u00e1lez Gil, com la resta de col\u00b7laboradors, es van basar en dades de l&#8217;estudi IDEFICS (Identification and prevention of dietary- and lifestyle-induced health effects in children and infants study). Es tracta d&#8217;un estudi multic\u00e8ntric fet a les escoles de 9 pa\u00efsos europeus: B\u00e8lgica, Xipre, Est\u00f2nia, Alemanya, Hongria, It\u00e0lia, Espanya i Su\u00e8cia, a infants de 2 a 9 anys. Hi va haver dos moments de mesurament: en el curs 2007-2008 (mesura inicial) i, dos anys despr\u00e9s, en el curs 2009-2010 (mesura de seguiment). Els resultats publicats es basen en m\u00e9s de 4.000 nens participants en aquest estudi.<\/p>\n<p>En aquesta mostra, es van identificar 3 patrons alimentaris:<\/p>\n<ul>\n<li>El patr\u00f3 prote\u00efna animal i hidrats de carboni refinats.<\/li>\n<li>El patr\u00f3 aliments ensucrats i processats.<\/li>\n<li>El patr\u00f3 saludable.<\/li>\n<\/ul>\n<p>Aquests patrons es van identificar en base a un q\u00fcestionari de freq\u00fc\u00e8ncia de consum d&#8217;aliments que inclo\u00efa 41 \u00edtems alimentaris. Aquells infants que s&#8217;inclo\u00efen en el patr\u00f3 &#8216;aliments ensucrats i processats&#8217; tenien una freq\u00fc\u00e8ncia de consum elevada de productes ensucrats, com sucs de fruites, refrescs ensucrats i diet\u00e8tics, cereals ensucrats, cremes de xocolata, qu\u00e8txup, xocolatines, caramels, galetes \/ pastes i gelat. Aix\u00ed mateix, presentaven una major freq\u00fc\u00e8ncia de consum de patates fregides, embotits, carn, maionesa, hamburgueses, salsitxes, kebabs i una baixa freq\u00fc\u00e8ncia de vegetals cuits, fruita fresca, aigua, cereals integrals, iogurt, peix, formatge o pasta, en comparaci\u00f3 amb els altres dos patrons.<\/p>\n<p>Foto:\u00a0<a href=\"https:\/\/pixabay.com\/en\/users\/stevepb-282134\/\">stevepb<\/a><\/p>\n<p><strong>Menys sucre i aliments processats<\/strong><\/p>\n<p>El grup de recerca GENUD, coordinat pel professor Luis Moreno, ha comprovat que els nens que es mantenien en el patr\u00f3 \u00abaliments ensucrats i processats\u00bb, presentaven un 39% m\u00e9s de probabilitats de tenir un estat inflamatori elevat, en comparaci\u00f3 amb aquells nens que s&#8217;inclo\u00efen en el patr\u00f3 saludable, independentment del g\u00e8nere, edat, educaci\u00f3 parental, \u00edndex de massa corporal, zona geogr\u00e0fica i medicaci\u00f3 pr\u00e8via a l&#8217;extracci\u00f3 sangu\u00ednia.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un estudi del grup de recerca GENUD de la Universitat de Saragossa, publicat a European Journal&hellip;<\/p>\n","protected":false},"author":1,"featured_media":40122,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[1003,1477],"tags":[],"coauthors":[],"class_list":["post-69319","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualitat-es","category-reportatges-i-novetats-es"],"acf":{"gallery":null,"home_date":{"home_begin_date":null,"home_end_date":null}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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