The Seaweed salads inspired by Asian cuisine they have become an increasingly popular dish. Besides being a plate gourmet In restaurants, more and more Spaniards choose to purchase frozen and imported products to prepare their own recipes. Comer This seaweed is a simple way to increase a person’s vitamin and mineral intake without adding a lot of calories, and it is linked to a host of health benefits.
Food surveillance guarantees that the products that reach us, and in that sense, the Spanish Agency for Food Safety and Nutrition has learned, through the European Food Alert Network (RASFF), of an alert notification sent by the Health Authorities of the Netherlands, regarding the presence of soy and gluten not included in the labeling in seaweed salad.
According to the AESAN statement, “during the company’s self-control actions, the presence of soy and gluten in the seaweed salad was detected, not declared on the label, and the recipients of the product were notified.” It is a potential risk for the health of people who are celiac or gluten intolerant, as well as those with a soy allergy. These are patients who are especially sensitive to this alert, since algae are often used as a substitute for other foods that do have gluten naturally.
The data of the product involved according to AESAN, which has been distributed in Madrid and Barcelona, are the following:
- Product name (on label): FROZEN SEASONED SEAWEED SALAD
- Brand / Trade Name: Jona
- Product appearance: plastic bag
- Lot #: 86645-9070.1
- Expiration date: 03/12/2022
- Unit weight / vol: 1 kg
- Temperature: frozen.
“This information has been transferred to the competent authorities of the autonomous communities through the Coordinated System for Rapid Information Exchange (SCIRI) in order to verify the withdrawal of the affected products from the marketing channels,” the statement continues. .
“As a precautionary measure, it is recommended to those consumers with allergies to soy and / or problems derived from the intake of gluten, that could have the aforementioned product in their homes that they refrain from consuming it“For the general population, this product would not pose a risk.
What counted in this diary the researcher at the University of Navarra Clinic Thais Alvarado, in In recent years, the market for gluten-free products has grown exponentially due to the popularity that this movement has been gaining Worldwide.
Gluten, a protein compound made up of gliadins and glutenins, is found in cereals and grains such as wheat, barley, spelled, rye and all their derivatives. While it is true that people with celiac disease or a wheat allergy should follow a strict diet free of this component, people who do not have any of these conditions They are the ones that, in part, are driving the growth of this market.
However, there is no evidence to suggest that following a gluten-free diet will have significant benefits for the general population.. In fact, there is some evidence to suggest that a gluten-free diet can adversely affect gut health in those without celiac disease or a wheat allergy.
On the other hand, until 1% of the population you may be intolerant to gluten. But up to 12% of the population seem to notice discomfort after consuming foods with gluten -such as wheat-, but without a clear diagnosis of intolerance. The diagnosis that these individuals have received is “gluten sensitivity”, an entity that is still poorly understood today, being classified as a brain deception by some studies.
A work published in the magazine Gastroenterology suggested that gluten is not the real problem with these sensitive individuals, but rather that a new actor would have entered the scene: the fructans, molecules present in wheat and cause of stomach problems in people sensitive to gluten.
This could explain why individuals with irritable bowel also improve on gluten-free diets, but are not completely improved: By eliminating wheat, they eliminate much of the fructans from the diet, but they can still suffer problems from continuing to consume other foods such as onion and garlic. In fact, some gluten-free products like French fries or chickpeas also contain these molecules, leading to gastrointestinal symptoms.