{"id":1984,"date":"2024-12-25T12:07:34","date_gmt":"2024-12-25T11:07:34","guid":{"rendered":"https:\/\/foodstory.es\/?p=1984"},"modified":"2024-12-25T12:07:37","modified_gmt":"2024-12-25T11:07:37","slug":"a-vuelta-con-los-ultra-procesados","status":"publish","type":"post","link":"https:\/\/foodstory.es\/ca\/a-vuelta-con-los-ultra-procesados\/","title":{"rendered":"A vuelta con los ULTRA PROCESADOS"},"content":{"rendered":"\n

A medida que aumenta la evidencia sobre el da\u00f1o causado por las dietas ricas en alimentos ultraprocesados (UPF) , los responsables pol\u00edticos tendr\u00e1n que enfrentarse a algunas preguntas dif\u00edciles, dice Nick Hughes en  la brit\u00e1nica Foodprint News .<\/p>\n\n\n\n

\u00abHay un momento  en el que se llega a un punto de inflexi\u00f3n en el que la cosa se vuelve tan enorme y tan impactante que tienes que actuar\u00bb.<\/p>\n\n\n\n

La cita, del ex secretario de salud laborista Alan Milburn, aparece en el informe Nourishing Britain<\/a> recientemente publicado en el que los coautores Henry Dimbleby y la Dra. Dolly van Tulleken exploran las experiencias vividas por las principales figuras pol\u00edticas para obtener informaci\u00f3n sobre c\u00f3mo navegaron por la pol\u00edtica de la mala salud relacionada con la alimentaci\u00f3n y la dieta.<\/p>\n\n\n\n

Algunos expertos creen que hemos llegado a ese punto de inflexi\u00f3n con los alimentos ultraprocesados (UPF). En noviembre, la BBC emiti\u00f3 un documental<\/a>, Irresistible \u2013 Why We Can’t Stop Eating<\/em>, en el que el Dr. Chris Van Tulleken (cu\u00f1ado de Dolly) proces\u00f3 el caso por tratar el UPF como una amenaza para la salud p\u00fablica similar a la que representa el tabaco.<\/p>\n\n\n\n

Desde que public\u00f3 su libro, Ultra Processed People<\/em>, en 2023, el m\u00e9dico especialista en enfermedades infecciosas Van Tulleken ha recorrido estudios de televisi\u00f3n y salas de conferencias explicando c\u00f3mo la ciencia sugiere cada vez m\u00e1s que los humanos est\u00e1n programados para querer comer UPF hasta el punto en que puede alcanzar el umbral de la adicci\u00f3n.<\/p>\n\n\n\n

En el nuevo documental, Van Tulleken explica c\u00f3mo los neurocient\u00edficos que trabajan para Unilever fueron pioneros en el uso de esc\u00e1neres cerebrales para determinar qu\u00e9 alimentos les gustan a las personas y desplegaron este conocimiento para desarrollar productos que optimizan la palatabilidad a trav\u00e9s de la textura y el sabor para alcanzar el llamado \u00abpunto de felicidad\u00bb.<\/p>\n\n\n\n

Su tesis es que los UPF suelen ser f\u00e1ciles de digerir y densos en energ\u00eda, lo que significa que las personas los comen incre\u00edblemente r\u00e1pido, evitando as\u00ed los sensores del cerebro que nos dicen cu\u00e1ndo estamos llenos. Cuando se combina su qu\u00edmica con su bajo costo, alta disponibilidad y miles de millones de inversi\u00f3n en marca y publicidad, los UPF se vuelven literalmente irresistibles. Pringles incluso coloc\u00f3 esta irresistible en el centro de su estrategia de marketing con el eslogan: \u00abUna vez que explotas, no puedes parar\u00bb.<\/p>\n\n\n\n

 Hablando durante un reciente seminario web<\/a> organizado por la Universidad de Cambridge, Van Tulleken le dio la vuelta a la pregunta sobre la mejor manera de regular la UPF. \u00abQueremos justicia e igualdad en nuestro sistema alimentario\u00bb, dijo. \u00abCreo que eso conducir\u00e1 inevitablemente a menos UPF, pero [menos UPF] no deber\u00eda ser el objetivo\u00bb.<\/p>\n\n\n\n

 Si la amenaza de la UPF es tan existencial como Chris Van Tulleken y otros creen, los pol\u00edticos no pueden permitirse equivocarse de nuevo.<\/p>\n\n\n\n

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

A medida que aumenta la evidencia sobre el da\u00f1o causado por las dietas ricas en alimentos ultraprocesados (UPF) , los responsables pol\u00edticos tendr\u00e1n que enfrentarse a algunas preguntas dif\u00edciles, dice Nick Hughes en  la brit\u00e1nica Foodprint News . \u00abHay un momento  en…<\/p>","protected":false},"author":1,"featured_media":1800,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1984","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualidad"],"yoast_head":"\nA vuelta con los ULTRA PROCESADOS - 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