{"id":23802,"date":"2016-08-12T10:57:48","date_gmt":"2016-08-12T09:57:48","guid":{"rendered":"http:\/\/blog.cofb.cat\/?p=23802"},"modified":"2016-08-12T10:57:48","modified_gmt":"2016-08-12T09:57:48","slug":"el-valor-nutricional-de-la-carn-de-porc-de-capa-blanca","status":"publish","type":"post","link":"https:\/\/www.cofb.org\/ca\/2016\/08\/12\/el-valor-nutricional-de-la-carn-de-porc-de-capa-blanca\/","title":{"rendered":"El valor nutricional de la carn de porc de capa blanca"},"content":{"rendered":"<p>La carn de porc \u00e9s un dels 20 primers aliments m\u00e9s consumits a Espanya: 11 kg.\/ persona \/ any (aix\u00f2 suposa dues racions de 125 grams a la setmana), segons l&#8217;Informe del Consumo de Alimentaci\u00f3n en Espa\u00f1a 2014.\u00a0Per tal de con\u00e8ixer quines evid\u00e8ncies cient\u00edfiques hi ha entre el consum de carn i la salut, el COFB va acollir el 25 de maig una confer\u00e8ncia en qu\u00e8 es va explicar quines aportacions saludables s\u2019obtenen de la carn de porc de capa blanca. Va anar a c\u00e0rrec de\u00a0<b>Dolores Corella<\/b>, catedr\u00e1tica del Departamento de Medicina Preventiva y Salud Publica, Ciencias de la Alimentaci\u00f3n, Toxicolog\u00eda y Medicina Legal de la Universidad de Valencia. Va moderar l\u2019acte\u00a0<b>Anna Bach<\/b>, vocal d\u2019Alimentaci\u00f3 i Nutrici\u00f3 del COFB. Aquesta sessi\u00f3 estava emmarcada dins del Pla de Comunicaci\u00f3 dirigit al Professional de la Salut de la Interprofessional del Porc\u00ed de Capa Blanca,\u00a0<a href=\"http:\/\/interporc.com\/\" target=\"_blank\" rel=\"noopener\">Interporc<\/a>. Els \u00faltims estudis indiquen que els efectes del consum moderat de carn no processada s\u00f3n relativament neutrals en el desenvolupament de les malalties cardiovasculars. Pel que fa a la carn processada, organismes internacionals han alertat recentment sobre els efectes d&#8217;un consum excessiu (veure links al final de la not\u00edcia). En contrast amb la hip\u00f2tesi tradicional sobre l&#8217;efecte del greix saturat sobre la salut cardiovascular, s\u00f3n tamb\u00e9 el sodi i altres agents conservants, presents en la carn processada, els que podrien ser tenir un major impacte per a la salut.<\/p>\n<figure id=\"attachment_23806\" aria-describedby=\"caption-attachment-23806\" style=\"width: 298px\" class=\"wp-caption alignright\"><a href=\"http:\/\/blog.cofb.cat\/wp-content\/uploads\/2016\/07\/conferencia-carn-porc-cepa-blanca-3.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"wp-image-23806 \" alt=\"conferencia-carn-porc-cepa-blanca (3)\" src=\"http:\/\/blog.cofb.cat\/wp-content\/uploads\/2016\/07\/conferencia-carn-porc-cepa-blanca-3.jpg\" width=\"298\" height=\"199\" \/><\/a><figcaption id=\"caption-attachment-23806\" class=\"wp-caption-text\">La doctora Corella durant la confer\u00e8ncia<\/figcaption><\/figure>\n<p><div class=\"box shadow\">Durant la confer\u00e8ncia es va parlar sobre el valor nutricional de la carn de porc, per exemple aporten f\u00f2sfor i potassi, que poden contribuir al manteniment i desenvolupament dels ossos. Concretament, la <strong>carn de porc de capa blanca<\/strong> \u00e9s un aliment que destaca pel seu contingut significatiu d\u2019\u00e0cids grassos monoinsaturats, majorit\u00e0riament oleic. D&#8217;altra banda, aporta ferro d&#8217;alta biodisponibilitat (que pot ser d&#8217;utilitat en dones en edat f\u00e8rtil); prote\u00efnes d\u2019elevat valor biol\u00f2gic (per a la prevenci\u00f3 de la disminuci\u00f3 de la massa muscular que es d\u00f3na en edats avan\u00e7ades); per aquest alt contingut proteic (amino\u00e0cids essencials), el ferro i tamb\u00e9 de zinc (contribueixen a disminuir el cansament i la fatiga, que es poden donar, per exemple, en esportistes). <\/div> En la confer\u00e8ncia es va presentar la <b>Guia de Recomanaci\u00f3 de la Carn de Porc de Capa Blanca<\/b>, un document de consens dirigit a professionals de la salut per posicionar la carn de porc de capa blanca dins d&#8217;una alimentaci\u00f3 equilibrada.<\/p>\n<p><b><div class=\"box info\"><img decoding=\"async\" class=\" wp-image-23803 alignright\" alt=\"carn-porc\" src=\"http:\/\/blog.cofb.cat\/wp-content\/uploads\/2016\/07\/carn-porc.jpg\" width=\"297\" height=\"198\" \/>Carn vermella o blanca?<\/b> &#8211; Carn vermella \u00e9s aquella que prov\u00e9 dels mam\u00edfers (excepte del conill) i que presenta un color vermell\u00f3s a causa de l\u2019alta concentraci\u00f3 de mioglobina. &#8211; Carn blanca \u00e9s aquella que prov\u00e9 de les aus (excepte l\u2019estru\u00e7) i que presenta menys vermell en el seu to perqu\u00e8 t\u00e9 menys concentraci\u00f3 de mioglobina. \u00c9s complicat classificar la carn de capa blanca del porc amb les classificacions actuals. Per tant, s&#8217;hauria de classificar com a vermella, per\u00f2 hi ha parts del porc que s&#8217;apropen m\u00e9s a les caracter\u00edstiques de la carn blanca. Influeix tamb\u00e9 l\u2019edat de l\u2019animal, de cara a classificar-les com a vermelles o blanques.<b><\/div><\/b> El consum d&#8217;aquest tipus de carn, amb caracter\u00edstiques de carn blanca, segons les <a href=\"http:\/\/dietamediterranea.com\/piramidedm\/piramide_CATALA.pdf\">recomanacions internacionals<\/a>\u00a0pot ser de dues racions a la setmana. Si teniu dubtes sobre el consum de carn, podeu consultar els seg\u00fcents links: 1. <a href=\"http:\/\/www.aecosan.msssi.gob.es\/AECOSAN\/web\/noticias_y_actualizaciones\/noticias\/2015\/AECOSAN_carne.htm\" target=\"_blank\" rel=\"noopener\">AECOSAN<\/a> 2. <a href=\"http:\/\/salutpublica.gencat.cat\/ca\/promocio_salut\/alimentacio_saludable\/notes_d_actualitat\/lagencia-internacional-de-recerca-del-cancer-iarc-vincula-en-diferents-graus-el-consum-de-la-carn-vermella-i-la-carn-processada-amb-el-risc-de-patir-cancer\/index.html\" target=\"_blank\" rel=\"noopener\">ASPCAT<\/a> 3. <a href=\"http:\/\/www.who.int\/features\/qa\/cancer-red-meat\/es\/\" target=\"_blank\" rel=\"noopener\">OMS<\/a><\/p>\n<p align=\"right\"><b>Amb la col\u00b7laboraci\u00f3 de:<\/b><\/p>\n<p align=\"right\"><a href=\"http:\/\/interporc.com\/\" target=\"_blank\" rel=\"noopener\"><img decoding=\"async\" class=\"size-full wp-image-23807 alignright\" alt=\"logo-interporc\" src=\"http:\/\/blog.cofb.cat\/wp-content\/uploads\/2016\/07\/logo-interporc.png\" width=\"53\" height=\"68\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La carn de porc \u00e9s un dels 20 primers aliments m\u00e9s consumits a Espanya: 11 kg.\/ persona \/ any (aix\u00f2 suposa dues racions de 125 grams a la setmana), segons l&#8217;Informe del Consumo de Alimentaci\u00f3n en Espa\u00f1a 2014.\u00a0Per tal de con\u00e8ixer quines evid\u00e8ncies cient\u00edfiques hi ha entre el consum de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":23805,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","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":"disabled","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","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":"var(--ast-global-color-4)","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":[57],"tags":[16,2474,2475,2476,2477],"class_list":["post-23802","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mon-collegial","tag-alimentacio-i-nutricio","tag-carn-blanca","tag-carn-de-porc","tag-carn-de-porc-de-capa-blanca","tag-guia-de-recomanacio-de-la-carn-de-porc-de-capa-blanca"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - 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