{"id":21455,"date":"2025-04-09T15:15:53","date_gmt":"2025-04-09T19:15:53","guid":{"rendered":"https:\/\/thespanishmedia.com\/?p=21455"},"modified":"2025-04-09T15:15:53","modified_gmt":"2025-04-09T19:15:53","slug":"estudio-vincula-aditivos-en-alimentos-ultraprocesados-con-mayor-riesgo-de-diabetes-tipo-2","status":"publish","type":"post","link":"https:\/\/thespanishmedia.com\/pt\/estudio-vincula-aditivos-en-alimentos-ultraprocesados-con-mayor-riesgo-de-diabetes-tipo-2\/","title":{"rendered":"Estudio vincula aditivos en alimentos ultraprocesados \u200b\u200bcon mayor riesgo de diabetes Tipo 2"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Casi el 70% de los alimentos en los supermercados de Estados Unidos son ultraprocesados, es decir, productos que contienen aditivos destinados a mejorar el sabor, textura, color y duraci\u00f3n en los estantes. Sin embargo, una nueva investigaci\u00f3n sugiere que estas mezclas de aditivos, cuando se consumen en conjunto, podr\u00edan ser m\u00e1s da\u00f1inas de lo que se pensaba.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Un estudio reciente encontr\u00f3 una asociaci\u00f3n entre ciertas combinaciones de aditivos alimentarios con un aumento peque\u00f1o pero significativo en el riesgo de desarrollar diabetes tipo 2. La investigaci\u00f3n, basada en datos de m\u00e1s de 108.000 adultos franceses que participan en el estudio <\/span><i><span style=\"font-weight: 400;\">NutriNet-Sant\u00e9<\/span><\/i><span style=\"font-weight: 400;\">, representa el primer esfuerzo a gran escala por analizar el efecto de los aditivos no de manera individual, sino agrupados como suelen consumirse en la vida real.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u201cLa ingesta de ciertos grupos de aditivos aumenta el riesgo de diabetes m\u00e1s all\u00e1 del efecto de cada aditivo individual\u201d, afirm\u00f3 Carlos Augusto Monteiro, profesor em\u00e9rito de salud p\u00fablica de la Universidad de S\u00e3o Paulo y creador del sistema de clasificaci\u00f3n NOVA, que categoriza los alimentos seg\u00fan su nivel de procesamiento. Monteiro destac\u00f3 que las regulaciones analizan los aditivos de manera aislada, sin tener en cuenta que suelen ingerirse en combinaciones.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Los investigadores utilizaron la base de datos global <\/span><i><span style=\"font-weight: 400;\">Open Food Facts<\/span><\/i><span style=\"font-weight: 400;\"> para identificar los aditivos presentes en productos de marca y as\u00ed reconstruir los patrones de consumo. A partir de estos datos, se identifican cinco \u00abcl\u00fasteres\u00bb de aditivos que suelen aparecer juntos. Dos de estos grupos se asociaron con un aumento en la incidencia de diabetes tipo 2, incluso despu\u00e9s de ajustar por factores como el consumo de az\u00facar, sodio, grasas saturadas, calidad nutricional y estilo de vida.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Uno de estos grupos inclu\u00eda aditivos como almidones modificados, carragenina, goma xantana, sorbatos y polifosfatos, presentes en postres l\u00e1cteos y salsas procesadas. El otro grupo conten\u00eda edulcorantes artificiales como aspartamo, sucralosa y acesulfamo de potasio, junto con aditivos t\u00edpicos de bebidas diet\u00e9ticas.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">La industria, sin embargo, ha respondido con dureza. El Consejo Internacional de Asociaciones de Bebidas (ICBA), que representa a productores de bebidas, calific\u00f3 el estudio como \u201cabsurdo\u201d y \u201caltamente enga\u00f1oso\u201d. \u201cD\u00e9cadas de evidencia cient\u00edfica demuestran que estos ingredientes son seguros\u201d, declar\u00f3 Kate Loatman, directora ejecutiva del ICBA.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Los investigadores y expertos en salud p\u00fablica consideran que los hallazgos abren la puerta a una revisi\u00f3n urgente de las pol\u00edticas regulatorias. \u201cEste es un buen primer paso para destacar las posibles consecuencias negativas para la salud de ciertas combinaciones de aditivos\u201d, se\u00f1al\u00f3 Elizabeth Dunford, profesora adjunta de nutrici\u00f3n en la Universidad de Carolina del Norte.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">El estudio concluye que se necesita m\u00e1s investigaci\u00f3n para entender en profundidad c\u00f3mo interact\u00faan estas mezclas en el metabolismo humano. No obstante, los resultados ya reavivan el debate sobre la seguridad de los alimentos ultraprocesados \u200b\u200by su papel en la creciente epidemia de enfermedades metab\u00f3licas.<\/span><\/p>\n<p><b>Redacci\u00f3n de: <\/b><span style=\"font-weight: 400;\">Karen Rodr\u00edguez A.<\/span><b>\u00a0<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Casi el 70% de los alimentos en los supermercados de Estados Unidos son ultraprocesados, es decir, productos que contienen aditivos destinados a mejorar el sabor, textura, color y duraci\u00f3n en los estantes. Sin embargo, una nueva investigaci\u00f3n sugiere que estas mezclas de aditivos, cuando se consumen en conjunto, podr\u00edan ser m\u00e1s da\u00f1inas de lo que [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":21460,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_glsr_average":0,"_glsr_ranking":0,"_glsr_reviews":0,"footnotes":""},"categories":[6],"tags":[6534,6535,6536,6537,5602,6538,5715,5521,5604,6539,6540,224,6541,6542],"class_list":["post-21455","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notas-para-curiosos","tag-aditivosalimentarios","tag-alimentosprocesados","tag-alimentosultraprocesados","tag-bienestarysalud","tag-comidasaludable","tag-diabetestipo2","tag-enfermedadescronicas","tag-estudiodesalud","tag-nutricionsaludable","tag-prevenciondediabetes","tag-riesgodediabetes","tag-saludpublica","tag-saludyalimentacion","tag-saludyprevencion"],"blocksy_meta":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.2 (Yoast SEO v28.2) - 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