{"id":4870,"date":"2019-05-02T11:45:10","date_gmt":"2019-05-02T09:45:10","guid":{"rendered":"https:\/\/nutricionistasbarcelona.es\/?p=4870"},"modified":"2019-05-02T10:38:31","modified_gmt":"2019-05-02T08:38:31","slug":"acrilamida-perills","status":"publish","type":"post","link":"https:\/\/nutricionistasbarcelona.es\/ca\/acrilamida-perills\/","title":{"rendered":"Els perills de l&#8217;acrilamida"},"content":{"rendered":"<h2><strong>Qu\u00e8 \u00e9s l&#8217;acrilamida?<\/strong><\/h2>\n<p>\u00c9s una subst\u00e0ncia qu\u00edmica que <strong>es forma quan fregim, torrem i posem al forn aliments<\/strong> vegetals rics en hidrats de carboni a una temperatura superior de 120 &#8211; 150 \u00baC. L&#8217;acrilamida tamb\u00e9 \u00e9s la que <strong>proporciona l&#8217;aroma i color torradet<\/strong> dels aliments vegetals cuinats.<\/p>\n<p><!--more Continuar llegint--><\/p>\n<h2><strong>Quins efectes t\u00e9?<\/strong><\/h2>\n<p>L&#8217;acrilamida est\u00e0 classificada com a &#8220;<strong>possible cancerigen per als humans<\/strong>&#8221; per L&#8217;Ag\u00e8ncia Internacional d&#8217;Investigaci\u00f3 contra el C\u00e0ncer (IARC). Aquests efectes de moment nom\u00e9s s&#8217;han pogut demostrar amb animals de laboratori.<\/p>\n<p>A m\u00e9s la (EFSA) Autoritat Europea de Seguretat Aliment\u00e0ria va avaluar uns estudis on diuen que l&#8217;acrilamida <strong>podria ser genot\u00f2xica i cancer\u00edgena<\/strong>.<\/p>\n<h2><strong>On \u00e9s present?<\/strong><\/h2>\n<p>Es pot formar tant en <strong>aliments processats industrialment com en aliments que cuinem al forn, fregim o torrem<\/strong> a casa.<\/p>\n<p>Els aliments on la trobem s\u00f3n:<\/p>\n<ul>\n<li>Pa<\/li>\n<li>Cereals per esmorzar<\/li>\n<li>Aliments infantils i elaborats a base de cereals per a lactants i nens petits.<\/li>\n<li>Galetes dolces i tamb\u00e9 les salades<\/li>\n<li>Pastisseria, Brioixeria<\/li>\n<li>Patates fregides<\/li>\n<li>Patates xips<\/li>\n<li>Aliments \u00a0arrebossats com (croquetes, crestes, milaneses, etc ..)<\/li>\n<li>Caf\u00e8<\/li>\n<li>Etc ..<\/li>\n<\/ul>\n<p>Tamb\u00e9 m&#8217;agradaria remarcar que <strong>no nom\u00e9s en els aliments est\u00e0 present<\/strong> l&#8217;acrilamida, per exemple <a href=\"https:\/\/nutricionistasbarcelona.es\/ca\/deixar-de-fumar\/\">en el tabac<\/a> <strong>\u00e9s una m\u00e9s d&#8217;entre unes quatre mil subst\u00e0ncies<\/strong> que cont\u00e9 el cigarret que s\u00f3n perjudicials per a la salut.<\/p>\n<h2><strong>Com podem evitar-la<\/strong><\/h2>\n<p>No podem eliminar-la totalment per\u00f2 si que <strong>podem reduir els seus nivells<\/strong>, d&#8217;aquesta manera podem minimitzar-ne els seus efectes i protegir la nostra salut.<\/p>\n<p>Quan cuinem amb el forn de casa nostra o fregim o torrem \u00a0aliments d&#8217;origen vegetal rics en hidrats de carboni, cal seguir una s\u00e8rie de consells:<\/p>\n<ul>\n<li><strong>Controlar el temps i la temperatura de cocci\u00f3<\/strong>, evitant aix\u00ed que el resultat final sigui un aliment cremat o massa torrat (color marr\u00f3 fosc o negre).<\/li>\n<li>Retirar les <strong>parts cremades<\/strong> dels aliments<\/li>\n<li>El producte final del cuinat ha de ser de color daurat o marr\u00f3 clar, ja que la pres\u00e8ncia d&#8217;acrilamida \u00e9s menor.<\/li>\n<li><strong>No cuinar<\/strong> els aliments a temperatures superiors a 170 \u00ba C o abans que l&#8217;oli fumegi a la paella<\/li>\n<\/ul>\n<h3><u>Exemple de com fer patates fregides \u00a0a casa:<\/u><\/h3>\n<ul>\n<li>Compra patates mitjanes &#8211; grans, ja que <strong>les petites tenen m\u00e9s quantitat<\/strong> <a href=\"https:\/\/nutricionistasbarcelona.es\/ca\/hidrats-de-carboni\/\">d&#8217;hidrats de carboni<\/a>.<\/li>\n<li>Conserva- les fora de la nevera, que sigui un lloc sec i fosc evitant aix\u00ed la seva germinaci\u00f3.<\/li>\n<li>Talla-les a tires gruixudes ja que<strong> massa fines se&#8217;t cremaran m\u00e9s r\u00e0pid<\/strong>.<\/li>\n<li>Renta i eixuga-les, d&#8217;aquesta manera\u00a0 evitar\u00e0s estar m\u00e9s temps fregint-les, el mateix passaria amb les congelades. Amb les congelades segueix les instruccions del fabricant i evita cuinar a temperatura major de 175\u00ba C.<\/li>\n<li>Retira-les quan tinguin el color daurat i rebutja les m\u00e9s fosques o cremades.<\/li>\n<li><strong>Limita la reutilitzaci\u00f3<\/strong> de l&#8217;oli de la fregidora.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Sempre que puguis <strong>prioritza altres tipus de coccions<\/strong>, com vapor, microones, forn, etc .. aix\u00ed podr\u00e0s <a href=\"https:\/\/nutricionistasbarcelona.es\/ca\/alimentacio-saludable\/\">obtenir una alimentaci\u00f3 m\u00e9s saludable.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Qu\u00e8 \u00e9s l&#8217;acrilamida? \u00c9s una subst\u00e0ncia qu\u00edmica que es forma quan fregim, torrem i posem al forn aliments vegetals rics en hidrats de carboni a una temperatura superior de 120 &#8211; 150 \u00baC. L&#8217;acrilamida tamb\u00e9 \u00e9s la que proporciona l&#8217;aroma i color torradet dels aliments vegetals cuinats.<\/p>\n","protected":false},"author":2,"featured_media":4869,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[43,45],"tags":[],"class_list":["post-4870","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dieta-saludable","category-fer-dieta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Els perills de l&#039;acrilamida - nutricionistas barcelona<\/title>\n<meta name=\"description\" content=\"L&#039;acrilamida \u00e9s un subst\u00e0ncia qu\u00edmica que es forma en fregir, torrar i enfornar alguns aliments i que podria ser genot\u00f2xica i cancer\u00edgena. 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