{"id":1487,"date":"2016-01-11T09:52:24","date_gmt":"2016-01-11T09:52:24","guid":{"rendered":"https:\/\/nomen.es\/ca\/?p=1487"},"modified":"2016-01-11T09:52:24","modified_gmt":"2016-01-11T09:52:24","slug":"saps-el-que-menges-llegeix-atentament-l-etiqueta-dels-aliments","status":"publish","type":"post","link":"https:\/\/nomen.es\/ca\/saps-el-que-menges-llegeix-atentament-l-etiqueta-dels-aliments\/","title":{"rendered":"Saps el que menges? Llegeix atentament l’etiqueta dels aliments"},"content":{"rendered":"

Segons l’Ag\u00e8ncia Espanyola de Consum, Seguretat Aliment\u00e0ria i Nutrici\u00f3 (AECOSAN), “l’etiquetatge d’aliments<\/strong> \u00e9s el principal mitj\u00e0 de comunicaci\u00f3 entre els productors d’aliments i els consumidors finals, constituint una eina clau per permetre’ls realitzar eleccions informades sobre els aliments que compren i consumeixen”. Per\u00f2, sabem interpretar<\/strong> b\u00e9 el que ens diu\u00a0una etiqueta?<\/p>\n

En primer lloc, hi ha un etiquetatge m\u00ednim obligatori sobre la informaci\u00f3 nutricional<\/strong> inclosa en la majoria dels aliments transformats. Els elements a declarar de forma obligat\u00f2ria s\u00f3n: el valor energ\u00e8tic, el greix, els hidrats de carboni, els sucres, les prote\u00efnes i la sal. La declaraci\u00f3 s’haur\u00e0 de realitzar obligat\u00f2riament “per 100 g o per 100 ml” d’aliment, el que permet la comparaci\u00f3 entre productes<\/strong> diferents de la mateixa gamma. Anem a analitzar cada un d’aquests punts:<\/p>\n

El contingut en greix i colesterol<\/h3>\n

Segons dades del Ministeri d’Agricultura, Pesca i Alimentaci\u00f3, els espanyols consumim al dia gaireb\u00e9 un 16% m\u00e9s de greix de qu\u00e8 haur\u00edem de prendre. Quins par\u00e0metres deu complir un aliment per considerar-se baix en greix o sense greix? Quan compleixi els seg\u00fcents requisits:<\/p>\n

– Baix en greix: \u22643g\/100g \u00a0o 1,5 g\/100ml (l\u00edquids)<\/strong><\/p>\n

– Sense greix (0% mat\u00e8ria grassa): \u22640,5g\/100g <\/strong><\/p>\n

A m\u00e9s, sota el contingut de greixos, tamb\u00e9 s’ha d’incloure el contingut en greixos saturats. El consum de greixos saturats afavoreix un augment dels nivells de colesterol en sang, LDL colesterol (colesterol dolent), sent un dels principals factors de risc per a malalties del cor. Quan es considera que un aliment \u00e9s baix en greixos saturats?<\/p>\n

– Baix en greixos saturats:<\/strong> si la suma d’\u00e0cids grassos saturats i \u00e0cids grassos trans<\/span> no sigui superior a 1,5 g \/ 100 g<\/strong> per a s\u00f2lids ja 0,75\u202fg \/ 100 ml<\/strong> per a l\u00edquids, i mai aportar m\u00e9s del 10% d’energia.<\/p>\n

Si ens fixem en la seg\u00fcent etiqueta, l’arr\u00f2s \u00e9s un aliment baix en greix<\/strong> (ens aporta 2,5 g de greix per cada 100 g que \u00e9s inferior a 3g<\/span>) i en greix saturat (ens aporta 0,5 g de greix saturat, que \u00e9s inferior a 1,5 g). A m\u00e9s en ser un aliment d’origen vegetal, no cont\u00e9 colesterol<\/strong>.<\/p>\n

\"03.Etiquetado_B\"<\/a><\/center><\/p>\n

El contingut en sucres<\/h3>\n

A sota de la quantitat d’hidrats de carboni que ens aporta un aliment, se sol incloure la quantitat de sucres que t\u00e9. L’OMS recomana limitar el consum de sucre lliure a menys del 10% de la ingesta cal\u00f2rica total com a part d’una dieta saludable<\/strong>. Per\u00f2 per obtenir majors beneficis<\/strong>, el mateix organisme recomana reduir el seu consum a menys del 5%, l’equivalent a 6 culleradetes de caf\u00e8. Segons el director del departament de nutrici\u00f3 per a la salut i el desenvolupament de l’OMS, si complim amb aquest par\u00e0metre, redu\u00efm el risc tant de sobrep\u00e8s com d’obesitat o de c\u00e0ries. Per saber si un producte \u00e9s alt o baix en sucres ens haurem de fixar en les quantitats seg\u00fcents:<\/p>\n

– Baix contingut en sucre:<\/strong><\/p>\n

\u00b7 No m\u00e9s de 5 g de sucres \/ 100 g de s\u00f2lids<\/p>\n

\u00b7 No m\u00e9s de 2,5 g\u00a0\/ 100 ml de l\u00edquids<\/p>\n

– Sense sucres:<\/strong><\/p>\n

\u00b7 No m\u00e9s de 0,5 g de sucres \/ 100 g o 100 ml<\/p>\n

\n

Si ens tornem a fixar en l’etiqueta de l’arr\u00f2s, podem veure que \u00e9s un aliment baix en sucres lliures<\/strong> ja que nom\u00e9s ens aporta 0,5 g per cada 100 g.<\/p>\n

El contingut en sal<\/h3>\n

L’OMS aconsella que el consum mitj\u00e0 per la poblaci\u00f3 adulta sana sigui de 5 g de sal diaris<\/span><\/strong> (equivalent a una cullerada de caf\u00e8 o 2 grams de sodi<\/strong>). No obstant aix\u00f2, segons un estudi realitzat per la AECOSAN<\/span> i la Universitat Complutense de Madrid, el consum mitj\u00e0 de sal a Espanya \u00e9s de 9,7 g per persona dia<\/strong>. \u00c9s a dir, m\u00e9s del 80% de la poblaci\u00f3 consumeix m\u00e9s sal de la recomanada. Reduir a la meitat el consum de sal evitaria milers de defuncions cada any per malalties relacionades amb la hipertensi\u00f3. A la seg\u00fcent taula podeu veure quan es considera que un producte \u00e9s baix en sal o molt baix en sal (si a l’etiqueta ens apareix en forma de sodi i si volem saber el contingut en forma de sal ho haurem<\/span> de multiplicar per 2,5):<\/p>\n

\"03.Etiquetado_C_cat\"<\/a><\/center> <\/p>\n

Per tant, si ens fixem en l’etiqueta, l’arr\u00f2s \u00e9s un aliment molt baix en sal<\/strong> (ens aporta 0,03 g de sal per cada 100 g, que \u00e9s inferior a 0,1 g).<\/p>\n

Ja veieu que, si poseu en pr\u00e0ctica tots aquests par\u00e0metres, comprar ser\u00e0 molt m\u00e9s f\u00e0cil!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Segons l’Ag\u00e8ncia Espanyola de Consum, Seguretat Aliment\u00e0ria i Nutrici\u00f3 (AECOSAN), “l’etiquetatge d’aliments \u00e9s el principal mitj\u00e0 de comunicaci\u00f3 entre els productors d’aliments i els consumidors finals, constituint una eina clau per permetre’ls realitzar eleccions informades sobre els aliments que compren i consumeixen”. Per\u00f2, sabem interpretar b\u00e9 el que ens diu\u00a0una etiqueta? En primer lloc, hi […]<\/p>\n","protected":false},"author":2,"featured_media":1481,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[145],"tags":[185,186,187,188,189,190,191,117,183],"class_list":["post-1487","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-trucs-i-consells","tag-sal","tag-ajuda","tag-sucres","tag-etiquetatge","tag-etiquetes","tag-greix","tag-valors-nutricionals","tag-consells","tag-colesterol"],"acf":[],"yoast_head":"\nSaps el que menges? 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