Por otro lado, y volviendo a lo apuntado sobre la adicción, entre mis apuntes tengo un documento (30) de la OMS (WHO, por sus siglas en inglés), escrito en el 2013 por Philip James, ex-director técnico de la misma organización donde, entre otras cosas, defiende que “se debería proteger a los más jóvenes. Los adolescentes son el principal objetivo de las compañías de tabaco, alcohol y comida rápida porque, como lo demuestran las últimas investigaciones, el cerebro humano solo puede tomar decisiones que controlan las respuestas emocionales primigenias a comienzos de los 20 años de edad”. En definitiva, los ultraprocesados son una amenaza para la salud pública a nivel mundial; se necesitan medidas que restrinjan su publicidad y marketing, así como políticas fiscales que les impidan ser tan baratos (31, 32). Y para que esas y otras iniciativas tengan éxito, es necesario saber qué alimentos contribuyen a la salud y el bienestar y cuáles no son saludables. Por ello surge el sistema NOVA (33) de clasificación de alimentos; diseñado por expertos de la Universidad de Sao Paulo (Brasil), que según la naturaleza, el alcance y el propósito del procesamiento de alimentos, los organiza en cuatro grupos, pero que ya no atienden a su clasificación nutricional (alimentos ricos en hidratos de carbono, proteínas, vitaminas, etc.) sino al grado en que han sido procesados y transformados. A saber:
- Grupo 1. Alimentos no procesados o mínimamente procesados. Por ejemplo, una manzana o un pescado.
- Grupo 2. Ingredientes culinarios procesados, como aceites, grasas, sal, azúcar, especias, etc., que se suelen usar en combinación con los anteriores.
- Grupo 3. Alimentos procesados, generalmente a partir de alimentos del grupo 1. Por ejemplo, una barra de pan, quesos curados, sardinas en aceite, guisantes enlatados, etc.
- Grupo 4. Alimentos ultraprocesados; fabricados por procedimientos industriales complejos. En ellos se combinan componentes de todo tipo, con muchos aditivos, saborizantes, texturizantes, etc.
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