{"id":1165,"date":"2021-03-11T11:11:20","date_gmt":"2021-03-11T09:11:20","guid":{"rendered":"https:\/\/albaribalta.com\/?p=1165"},"modified":"2021-03-11T11:49:57","modified_gmt":"2021-03-11T09:49:57","slug":"els-aliments-cremats-son-cancerigens","status":"publish","type":"post","link":"https:\/\/albaribalta.com\/index.php\/2021\/03\/11\/els-aliments-cremats-son-cancerigens\/","title":{"rendered":"Els aliments cremats s\u00f3n cancerigens?"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"1165\" class=\"elementor elementor-1165\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-50717ce elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"50717ce\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-f5ecffb\" data-id=\"f5ecffb\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-2500350 elementor-widget elementor-widget-text-editor\" data-id=\"2500350\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Els aliments com la <strong>carn<\/strong> i el <strong>peix<\/strong> elaborats a la <strong>barbacoa<\/strong> o la <strong>graella<\/strong>, on la cocci\u00f3 es produeix a<strong> elevades temperatures<\/strong> i est\u00e0 en contacte directe amb les <strong>flames<\/strong>, es formen <strong>hidrocarburs arom\u00e0tics policl\u00edclics (HAP)<\/strong> en la superf\u00edcie de l&#8217;aliment. El mateix passa durant el <strong>torrat<\/strong> a elevades temperatures de productes derivats dels cereals com el <strong>pa<\/strong> i la <strong>pizza<\/strong> i\u00a0ens els processos de <strong>fumat<\/strong> del peix o la carn. Tamb\u00e9 els trobem en el tabac, el fum dels cotxes i els aliments que procedeixen de llocs amb una elevada contaminaci\u00f3 mediambiental (activitats industrials, incendis forestals&#8230;).<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-373201c elementor-widget elementor-widget-heading\" data-id=\"373201c\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Quins efectes tenen els HAP sobre la salut?<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e81cd55 elementor-widget elementor-widget-text-editor\" data-id=\"e81cd55\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>En termes generals, poden provocar irritaci\u00f3 per contacte a la pell i els ulls, problemes respiratoris&#8230; I a <strong>llarg pla\u00e7 per ingesti\u00f3<\/strong>, poden causar problemes del <strong>sistema immunitari<\/strong>, de <strong>coagulaci\u00f3 de la sang<\/strong> i <strong>augmentar<\/strong> el risc de <strong>c\u00e0ncer<\/strong>, especialment el de pulm\u00f3, bufeta d&#8217;orina, pell i colon entre d&#8217;altres. A continuaci\u00f3 t&#8217;ho explico m\u00e9s detalladament:<\/p><p>Hi han m\u00e9s de 100 classes diferents de HAPs. El <strong>benzo(a)pir\u00e9<\/strong> (<strong>BaP<\/strong>), a part de ser el m\u00e9s estudiat, tamb\u00e9 \u00e9s el m\u00e9s freq\u00fcent.<\/p><p>Segons la <a href=\"https:\/\/www.iarc.who.int\/\"><strong>IARC <\/strong><\/a>(<em>International Agency for Research on Cancer<\/em>),<span style=\"color: var( --e-global-color-text ); font-family: var( --e-global-typography-text-font-family ), Sans-serif; font-weight: var( --e-global-typography-text-font-weight );\"> es classifica el <strong>BaP<\/strong> com a <strong>carcinogen<\/strong> pels humans (grup 1), \u00e9s a dir, <strong>NO<\/strong> hi ha dubte sobre el seu potencial per produir c\u00e0ncer. Els<\/span><span style=\"color: var( --e-global-color-text ); font-family: var( --e-global-typography-text-font-family ), Sans-serif; font-weight: var( --e-global-typography-text-font-weight );\"> altres, es classifiquen com a possibles o probables carcin\u00f2gens pels humans (grup 2A i 2B). <\/span>Aquesta associaci\u00f3 s&#8217;ha vist en <strong>estudis experimentals en animals<\/strong> i en alguns estudis efectuats al laboratori, on s\u2019ha observat que els HAP podrien provocar canvis en l\u2019ADN i resultar agents cancer\u00edgens.\u00a0<\/p><p>Tot i aix\u00ed no hi ha prou evid\u00e8ncia que relacioni un consum <strong>OCASIONAL<\/strong> d&#8217;aliments fumats o cuinats a la brasa amb un incrementi del risc de desenvolupar c\u00e0ncer.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9ea56ff elementor-widget elementor-widget-heading\" data-id=\"9ea56ff\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Existeix alguna mena de regulaci\u00f3 d'aquests compostos en els aliments?<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-82fb1e3 elementor-widget elementor-widget-text-editor\" data-id=\"82fb1e3\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><span style=\"color: var( --e-global-color-text ); font-family: var( --e-global-typography-text-font-family ), Sans-serif; font-weight: var( --e-global-typography-text-font-weight );\">Si. Existeixen l\u00edmits m\u00e0xims de HAPs en diferents categories d&#8217;aliments recollides en el <a href=\"https:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/?uri=CELEX:02006R1881-20170728\">Reglamento 1881\/2006<\/a> que informa del contingut m\u00e0xim de HAPs en els productes alimentaris.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ff42c92 elementor-widget elementor-widget-heading\" data-id=\"ff42c92\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Conclusi\u00f3<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2a91a95 elementor-widget elementor-widget-text-editor\" data-id=\"2a91a95\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>\u00c9s important recalcar que el c\u00e0ncer \u00e9s una <strong>malaltia multifactorial<\/strong> que pot estar influenciada per factors gen\u00e8tics i hereditaris, edat, sexe i altres factors ambientals i d&#8217;estil de vida com la <strong>dieta<\/strong>, tabac o agents biol\u00f2gics (virus, bacteris) entre d&#8217;altres.&nbsp; Per tant, l&#8217;aparici\u00f3 del c\u00e0ncer no nom\u00e9s dep\u00e8n d&#8217;una causa.&nbsp;<\/p>\n<p>S&#8217;ha demostrat que alguns HAPs s\u00f3n <strong>cancer\u00edgens<\/strong> per als <strong>humans<\/strong>, per tant \u00e9s important <strong>disminuir<\/strong> les <strong>coccions<\/strong> a la <strong>graella\/barbacoa<\/strong> i <strong>retirar<\/strong> sempre la <strong>part cremada<\/strong> dels aliments. Com he comentat al principi, els HAPs tamb\u00e9 es troben en el <strong>fum del tabac<\/strong>, per tant \u00e9s important no fumar i allunyar-te del fum en cas de ser fumador passiu.&nbsp;<\/p>\n<p>En definitiva, si <b>de tant en tant<\/b> utilitzes graella o barbacoa per cuinar, se&#8217;t crema el pa, o consumeixes aliments fumats, <strong>no<\/strong> ens hem <strong>d&#8217;alarmar<\/strong>, simplement hem <strong>reduir-ne el consum<\/strong>, deixar-ho nom\u00e9s per ocasions especials i <strong>retirar<\/strong> sempre la part <strong>cremada<\/strong>.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Els aliments com la carn i el peix elaborats a la barbacoa o la graella, on la cocci\u00f3 es produeix a elevades temperatures i est\u00e0 en contacte directe amb les flames, es formen hidrocarburs arom\u00e0tics policl\u00edclics (HAP) en la superf\u00edcie de l&#8217;aliment. El mateix passa durant el torrat a elevades [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":1257,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[57],"tags":[67,68,66,65],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Els aliments cremats s\u00f3n cancerigens? - Alba Ribalta l Dietista-Nutricionista<\/title>\n<meta name=\"description\" content=\"La carn i el peix elaborats a la barbacoa o la graella, el pa cremat i aliments fumats es formen (HAP) en la super\u00edfice de l&#039;aliment.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/albaribalta.com\/index.php\/2021\/03\/11\/els-aliments-cremats-son-cancerigens\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Els aliments cremats s\u00f3n cancerigens? 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