{"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\/es\/2016\/08\/12\/el-valor-nutricional-de-la-carn-de-porc-de-capa-blanca\/","title":{"rendered":"El valor nutricional de la carne de cerdo de capa blanca"},"content":{"rendered":"<p>La carne de cerdo es uno de los 20 primeros alimentos m\u00e1s consumidos en Espa\u00f1a: 11 kg.\/persona\/a\u00f1o (esto supone dos raciones de 125 gramos a la semana), seg\u00fan el Informe del Consumo de Alimentaci\u00f3n en Espa\u00f1a 2014. conocer qu\u00e9 evidencias cient\u00edficas existen entre el consumo de carne y la salud, el COFB acogi\u00f3 el 25 de mayo una conferencia en la que se explic\u00f3 qu\u00e9 aportaciones saludables se obtienen de la carne de cerdo de capa blanca. Fue a cargo 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. moder\u00f3 el acto\u00a0<b>Anna Bach<\/b>, vocal de Alimentaci\u00f3n y Nutrici\u00f3n del COFB. Esta sesi\u00f3n estaba enmarcada dentro del Plan de Comunicaci\u00f3n dirigido al Profesional de la Salud de la Interprofesional del Porcino de Capa Blanca,\u00a0<a href=\"http:\/\/interporc.com\/\" target=\"_blank\" rel=\"noopener\">Interporc<\/a>. Los \u00faltimos estudios indican que los efectos del consumo moderado de carne no procesada son relativamente neutrales en el desarrollo de enfermedades cardiovasculares. Por lo que respecta a la carne procesada, organismos internacionales han alertado recientemente sobre los efectos de un consumo excesivo (ver links al final de la noticia). En contraste con la hip\u00f3tesis tradicional sobre el efecto de la grasa saturada sobre la salud cardiovascular, son tambi\u00e9n el sodio y otros agentes conservantes, presentes en la carne procesada, quienes podr\u00edan tener un mayor impacto para la salud.<\/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 durante la conferencia<\/figcaption><\/figure>\n<p><div class=\"box shadow\">Durante la conferencia se habl\u00f3 sobre el valor nutricional de la carne de cerdo, por ejemplo aportan f\u00f3sforo y potasio, que pueden contribuir al mantenimiento y desarrollo de los huesos. Concretamente, la <strong>carne de cerdo de capa blanca<\/strong> es un alimento que destaca por su contenido significativo de \u00e1cidos grasos monoinsaturados, mayoritariamente oleico. Por otra parte, aporta hierro de alta biodisponibilidad (que puede ser de utilidad en mujeres en edad f\u00e9rtil); prote\u00ednas de elevado valor biol\u00f3gico (para la prevenci\u00f3n de la disminuci\u00f3n de la masa muscular que se da en edades avanzadas); por este alto contenido proteico (amino\u00e1cidos esenciales), el hierro y tambi\u00e9n de zinc (contribuyen a disminuir el cansancio y la fatiga, que pueden darse, por ejemplo, en deportistas). <\/div> En la conferencia se present\u00f3 la <b>Gu\u00eda de Recomendaci\u00f3n de la Carne de Cerdo de Capa Blanca<\/b>, un documento de consenso dirigido a profesionales de la salud para posicionar la carne de cerdo de capa blanca dentro de una alimentaci\u00f3n 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\" \/>\u00bfCarne roja o blanca?<\/b> \u2013 Carne roja es aquella que proviene de los mam\u00edferos (excepto del conejo) y que presenta un color rojizo debido a la alta concentraci\u00f3n de mioglobina. \u2013 Carne blanca es aquella que proviene de las aves (excepto el avestruz) y que presenta menos rojo en su tono porque tiene menos concentraci\u00f3n de mioglobina. Es complicado clasificar la carne de capa blanca del cerdo con las actuales clasificaciones. Por tanto, deber\u00eda clasificarse como roja, pero hay partes del cerdo que se acercan m\u00e1s a las caracter\u00edsticas de la carne blanca. Influye tambi\u00e9n la edad del animal, de cara a clasificarlas como rojas o blancas.<b><\/div><\/b> El consumo de este tipo de carne, con caracter\u00edsticas de carne blanca, seg\u00fan las <a href=\"http:\/\/dietamediterranea.com\/piramidedm\/piramide_CATALA.pdf\">recomendaciones internacionales<\/a>\u00a0puede ser de dos raciones a la semana. Si tiene dudas sobre el consumo de carne, puede consultar los siguientes 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>Con la colaboraci\u00f3n 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>","protected":false},"excerpt":{"rendered":"<p>La carne de cerdo es uno de los 20 primeros alimentos m\u00e1s consumidos en Espa\u00f1a: 11 kg.\/persona\/a\u00f1o (esto supone dos raciones de 125 gramos a la semana), seg\u00fan el Informe del Consumo de Alimentaci\u00f3n en Espa\u00f1a 2014. conocer qu\u00e9 evidencias cient\u00edficas existen entre el consumo de [\u2026]<\/p>","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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