Junk food: analysis of risks, benefits, and social perception

Wellington D. Gallardo; Mario A. García

doi:10.5281/zenodo.13996283

Autores/as

Wellington D. Gallardo Facultad de Ingenierías y Ciencias Aplicadas, Universidad Técnica de Manabí, Portoviejo, Ecuador. Autor/a https://orcid.org/0009-0002-9645-9790
Mario A. García Facultad de Ciencias Agropecuarias y Recursos Naturales, Extensión La Maná, Universidad Técnica de Cotopaxi, Ecuador. Autor/a https://orcid.org/0000-0002-0304-9665

DOI:

https://doi.org/10.5281/zenodo.13996283

Palabras clave:

alimentos chatarra, salud pública, etiquetado nutricional, enfermedades crónicas, alimentos ultraprocesados

Resumen

La creciente preocupación por la seguridad alimentaria y la salud pública ha impulsado un mayor interés de los consumidores en la producción y comercialización de alimentos, especialmente los considerados "chatarra". Organizaciones internacionales como la FAO y la OMS han implementado regulaciones para mitigar los riesgos asociados con su consumo, enfatizando la importancia de un etiquetado claro y preciso que informe sobre ingredientes y contenido nutricional. A pesar de la demanda de transparencia, el consumo excesivo de alimentos ultraprocesados ha contribuido al aumento de enfermedades crónicas, como la obesidad y la diabetes. En respuesta, varios países han adoptado medidas que incluyen etiquetado obligatorio y reducción de azúcares y grasas. Con la creciente conciencia de los consumidores sobre la salud, el etiquetado nutricional se convierte en una herramienta clave para facilitar elecciones alimentarias más saludables, equilibrando la información proporcionada con el verdadero valor nutritivo de los productos.

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