{"id":14893,"date":"2020-10-02T13:36:01","date_gmt":"2020-10-02T11:36:01","guid":{"rendered":"https:\/\/idibell.cat\/?p=14893"},"modified":"2020-10-05T10:23:48","modified_gmt":"2020-10-05T08:23:48","slug":"una-dieta-rica-en-fruites-verdures-llegums-i-cereals-no-nomes-te-efectes-positius-en-la-salut-sino-que-disminueix-lemissio-de-gasos-defecte-hivernacle","status":"publish","type":"post","link":"https:\/\/idibell.cat\/2020\/10\/una-dieta-rica-en-fruites-verdures-llegums-i-cereals-no-nomes-te-efectes-positius-en-la-salut-sino-que-disminueix-lemissio-de-gasos-defecte-hivernacle\/","title":{"rendered":"Una dieta rica en fruites, verdures, llegums i cereals, no nom\u00e9s t\u00e9 efectes positius en la salut, sin\u00f3 que disminueix l\u2019emissi\u00f3 de gasos d\u2019efecte hivernacle"},"content":{"rendered":"<p>Una dieta equilibrada i rica en fruites, verdures, llegums i cereals, no nom\u00e9s t\u00e9 efectes positius en la salut, sin\u00f3 que a m\u00e9s disminueix la emissi\u00f3 de gasos efecte hivernacle (GEI) originats per la dieta. Per altra banda, la reducci\u00f3 del consum de carn vermella i processada no nom\u00e9s reduiria aquest tipus d\u2019emissions sin\u00f3 que milloraria la \u2018<strong>salut planet\u00e0ria<\/strong>\u2019, ja que aquest tipus de gasos s\u00f3n els responsables de l\u2019anomenat canvi clim\u00e0tic. Aquest fet tamb\u00e9 tindria impacte directe amb la <strong>salut humana<\/strong>, ja que el nivell dels GEI derivats de la dieta afecta el risc de mortalitat per malalties coron\u00e0ries i diabetis tipus 2.<\/p>\n<p>Aquestes s\u00f3n les principals conclusions de l\u2019estudi: <em>\u201c<strong>Greenhouse Gases emissions from the diet and risk of death and chronic diseases in the EPIC Spain cohor<\/strong>t\u201d<\/em> que ha estat publicar recentment a la revista cient\u00edfica <a href=\"https:\/\/academic.oup.com\/eurpub\/advance-article\/doi\/10.1093\/eurpub\/ckaa167\/5916395?guestAccessKey=957d4bf4-923c-4fe4-8780-1f8b6444d09d\"><em>\u2018European Journal of Public Health\u2019<\/em><\/a> i que ha estat coordinat per investigadors de la Unitat de Nutrici\u00f3 i C\u00e0ncer de l\u2019Institut d\u2019Investigaci\u00f3 Biom\u00e8dica de Bellvitge (<a href=\"https:\/\/idibell.cat\/recerca\/area-de-cancer\/programa-depidemiologia-salut-publica-prevencio-del-cancer-i-cures-palliatives\/nutricio-i-cancer\/\">IDIBELL<\/a>) i de l\u2019Institut Catal\u00e0 d\u2019Oncologia (<a href=\"http:\/\/ico.gencat.cat\/ca\/inici\">ICO<\/a>).<\/p>\n<p>&nbsp;<\/p>\n<h3>El consum de carn vermella augmenta les emissions de gasos\u00a0 d\u2019efecte hivernacle<\/h3>\n<p>&nbsp;<\/p>\n<p>La recerca d\u2019aquest estudi s\u2019ha realitzat a trav\u00e9s de la <strong>cohort EPIC de l\u2019Estat espanyol<\/strong> que segueix a 40.621 persones de cinc comunitats aut\u00f2nomes diferents (Ast\u00faries, M\u00farcia, Navarra, el Pa\u00eds Basc i la prov\u00edncia de Granada) des de fa quasi tres d\u00e8cades. Per altra banda, els valors d\u2019emissi\u00f3 dels GEI de cadascun dels aliments s\u2019han obtingut d\u2019una revisi\u00f3 internacional que representa la base de dades m\u00e9s completa que existeix fins a data d\u2019avui.<\/p>\n<p>Aix\u00ed doncs, i basant-se en aquestes dades, el consum de carn vermella i preservada origina el 41% de les emissions de GEI de la dieta en la cohort espanyola i nom\u00e9s un 11% s\u2019origina del consum de fruites, verdures, llegums i cereals. Les emissions del consum de carn vermella i preservada de la dieta van ser 4,7 vegades m\u00e9s altes en grans consumidors de carn vermella (m\u00e9s de 140 g\/dia) que ens els baixos consumidors (menys de 70 g\/dia).<\/p>\n<p>Per altra banda l\u2019estudi posa de manifest, per primera vegada, una associaci\u00f3 directa entre el nivell d\u2019emissi\u00f3 de GEI de la dieta amb el risc de mortalitat. Aix\u00ed doncs, nivells m\u00e9s alts de GEI augmenta en un 26% el risc de patir una malaltia coron\u00e0ria i un 24% el risc de desenvolupar una diabetis tipus 2. Aquestes dades indiquen \u00a0que caldria reduir el consum de carn vermella i processada \u00a0i augmentar el consum de productes d\u2019origen vegetal, no nom\u00e9s per prevenir aquestes malalties sin\u00f3 tamb\u00e9 per reduir les emissions de GEI i protegir la \u2018salut planet\u00e0ria\u2019. Segons el primer autor d\u2019aquest estudi i investigador de la Unitat de Nutrici\u00f3 i C\u00e0ncer de l\u2019IDIBELL-ICO, Carlos A. Gonz\u00e1lez, <em>\u201caquestes dades demostrarien la profunda interrelaci\u00f3 entre la salut humana i la \u2018salut\u2019 \u00a0planet\u00e0ria\u2019\u201d.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La reducci\u00f3 del consum de carn vermella i processada, no nom\u00e9s reduiria les emissions sin\u00f3 que, a m\u00e9s, milloraria la \u2018salut planet\u00e0ria\u2019 ja que, les emissions de gasos d\u2019efecte hivernacle (GEI) s\u00f3n els responsables de l\u2019anomenat canvi clim\u00e0tic.<\/p>\n","protected":false},"author":8,"featured_media":14894,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[332,369,454],"tags":[],"class_list":["post-14893","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cancer","category-nutricio-i-cancer","category-p-depidemiologia-salut-publica-prevencio-del-cancer-i-cures-palliatives"],"publishpress_future_action":{"enabled":false,"date":"2024-11-29 22:30:32","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category"},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/idibell.cat\/wp-json\/wp\/v2\/posts\/14893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/idibell.cat\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/idibell.cat\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/idibell.cat\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/idibell.cat\/wp-json\/wp\/v2\/comments?post=14893"}],"version-history":[{"count":0,"href":"https:\/\/idibell.cat\/wp-json\/wp\/v2\/posts\/14893\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/idibell.cat\/wp-json\/wp\/v2\/media\/14894"}],"wp:attachment":[{"href":"https:\/\/idibell.cat\/wp-json\/wp\/v2\/media?parent=14893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/idibell.cat\/wp-json\/wp\/v2\/categories?post=14893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/idibell.cat\/wp-json\/wp\/v2\/tags?post=14893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}