{"id":6293,"date":"2014-11-05T10:03:08","date_gmt":"2014-11-05T10:03:08","guid":{"rendered":"https:\/\/www.revistarambla.com\/es-probable-que-la-sacarina-contribuya-a-la-diabetes-y-al-sobrepeso\/"},"modified":"2014-11-05T10:03:08","modified_gmt":"2014-11-05T10:03:08","slug":"es-probable-que-la-sacarina-contribuya-a-la-diabetes-y-al-sobrepeso","status":"publish","type":"post","link":"https:\/\/www.revistarambla.com\/en\/es-probable-que-la-sacarina-contribuya-a-la-diabetes-y-al-sobrepeso\/","title":{"rendered":"\u201cEs probable que la sacarina contribuya a la diabetes y al sobrepeso\u201d"},"content":{"rendered":"

\t\"alt\"<\/p>\n

\tFrancisco Guarner<\/span>, especialista<\/span> en aparato<\/span> digestivo<\/span> de la Vall<\/span> d’Hebron<\/span>, ratifica<\/span> la credibilidad<\/span> de un reciente<\/span> estudio<\/span> del Weizmann<\/span> Institute of Science de Israel publicado<\/span> por<\/span> la revista<\/span> Nature, seg\u00fan<\/span> el cual<\/span> los edulcorantes<\/span> artificiales<\/span>, los sustitutivos<\/span> del az\u00facar<\/span>, provocan<\/span> el efecto<\/span> contrario<\/span> del deseado<\/span> y tienen<\/span> efectos<\/span> en las<\/span> bacterias<\/span> del intestino<\/span>.<\/p>\n

\t\u00a0<\/p>\n

\t\u00a0<\/p>\n

<\/p>\n

\t\u00a0<\/p>\n

\t\"alt\"<\/p>\n

\t\u00a0<\/p>\n

\tUn reciente<\/span> estudio<\/span> de investigadores<\/span> del Weizmann<\/span> Institute of Science (Israel)\u00a0Artificial sweeteners induce glucose intolerance by altering the gut microbiota<\/span> : Nature : Nature Publishing Group<\/a>\u00a0advierte<\/span> que<\/span> los edulcorantes<\/span> artificiales<\/span> (sacarina<\/span>, sucralosa<\/span> y aspartamo<\/span>) pueden<\/span> provocar<\/span> diabetes y alteraciones<\/span> metab\u00f3licas<\/span> relacionadas<\/span> con el sobrepeso<\/span>. Es<\/span> decir<\/span>, el efecto<\/span> contrario<\/span> del que<\/span> pretenden<\/span> conseguir<\/span>. Hablamos<\/span> con Francisco Guarner<\/span>, jefe<\/span> de secci\u00f3n<\/span> de gastroenterolog\u00eda<\/span> y aparato<\/span> digestivo<\/span> de la Vall<\/span> d’Hebron<\/span>. Este<\/span> especialista<\/span> en microbiota<\/span> define la insulina<\/span> de tipo<\/span> 2 como<\/span> “una<\/span> plaga”<\/span> en la poblaci\u00f3n<\/span> mayor de 50 a\u00f1os<\/span>, recela<\/span> de los productos<\/span> light y huye<\/span> de las<\/span> decisiones<\/span> precipitadas<\/span> en materia<\/span> de intolerancias<\/span> alimentarias<\/span>.<\/p>\n

\t\u00a0<\/p>\n

\t\u00bfQu\u00e9<\/span> dice exactamente<\/span> el informe<\/span> y qu\u00e9<\/span> credibilidad<\/span> tiene<\/span>?<\/b><\/p>\n

\t\u00a0<\/p>\n

\tEs<\/span> un estudio<\/span> experimental bien<\/span> hecho<\/span> que<\/span> ha encontrado<\/span> un fen\u00f3meno<\/span>: en edulcorantes<\/span> artificiales<\/span> altera<\/span> la curva<\/span> de tolerancia<\/span> a la glucosa<\/span> en los ratones<\/span>. Cuando<\/span> les dan<\/span>\u00a0 sacarina<\/span>, aspartamo<\/span> o sucralosa<\/span>, tres<\/span> edulcorantes<\/span> artificiales<\/span>, se altera<\/span> la curva<\/span> de la glucosa<\/span>, cosa<\/span> que<\/span> no sucede<\/span> si<\/span> se les trata<\/span> con antibi\u00f3ticos<\/span>. A las<\/span> ratas<\/span> que<\/span> han<\/span> tomado<\/span> sucralosa<\/span> les cogen<\/span> la microbiota<\/span>, que<\/span> son las<\/span> bacterias<\/span> del intestino<\/span>, y las<\/span> pasan<\/span> a otras<\/span> ratas<\/span> que<\/span> no han<\/span> tomado<\/span> la sucralosa<\/span>. De alg\u00fan<\/span> modo<\/span> s\u00ed<\/span> se demuestra<\/span> que<\/span> en los ratones<\/span> estos<\/span> productos<\/span> hacen<\/span> un efecto<\/span> en la microbiota<\/span> intestinal: que<\/span> haya<\/span> resistencia<\/span> a la insulina<\/span>, es<\/span> decir<\/span>, que<\/span> la insulina<\/span> no funcione<\/span> bien<\/span> del todo<\/span>. Tanto<\/span> la sacarina<\/span> como<\/span> el aspartamo<\/span> o la sucralosa<\/span> los usamos<\/span> porque<\/span> no se absorben<\/span>, tienen<\/span> un sabor<\/span> dulce<\/span>, bajan<\/span> por<\/span> el intestino<\/span> y no se absorben<\/span>, por<\/span> eso<\/span> se lanzaron<\/span> en el mercado<\/span>, dulcifican<\/span> pero<\/span> no llevan<\/span> calor\u00edas<\/span> porque<\/span> no se absorben<\/span>. Efectivamente<\/span> se van para<\/span> abajo<\/span> pero<\/span> all\u00ed<\/span> hacen<\/span> unos<\/span> cambios<\/span> que<\/span> acaban<\/span> alterando<\/span> la funci\u00f3n<\/span> de la insulina<\/span>.<\/p>\n

\t\u00a0<\/p>\n

\t\u00bfLas conclusiones<\/span> son aplicables<\/span> a los humanos<\/span>?<\/b><\/p>\n

\t\u00a0<\/p>\n

\tEsto<\/span> es<\/span> muy<\/span> importante<\/span> destacarlo<\/span>, se ha demostrado<\/span> con ratones<\/span>, pero<\/span> para<\/span> justificar<\/span> que<\/span> sirven<\/span> para<\/span> los humanos<\/span> usan<\/span> tres<\/span> argumentos<\/span>: el primero<\/span> es<\/span> que<\/span> han<\/span> detectado<\/span> que<\/span> la sucralosa<\/span> cambia las<\/span> comunidades<\/span> de bacterias<\/span> en el intestino<\/span>. La sacarina<\/span> hace<\/span> algunos<\/span> cambios<\/span> que<\/span> se parecen<\/span> a cambios<\/span> que<\/span> se han<\/span> visto<\/span> en humanos<\/span> que<\/span> tienen<\/span> diabetes de tipo<\/span> 2, es<\/span> decir<\/span>, de resistencia<\/span> a la insulina<\/span>, personas que<\/span> s\u00ed<\/span> tienen<\/span> insulina<\/span> pero<\/span> que<\/span> no les funciona<\/span> bien<\/span> la insulina<\/span> y por<\/span> eso<\/span> tienen<\/span> diabetes y la glucosa<\/span> sube<\/span> Un segundo<\/span> argumento<\/span> que<\/span> utilizan<\/span> es<\/span> el resultado<\/span> de un estudio<\/span> nutricional<\/span> en un grupo<\/span> de 400 personas. En principio<\/span> ninguno<\/span> de ellos<\/span> es<\/span> diab\u00e9tico<\/span>, unos<\/span> toman<\/span> sacarina<\/span> y otros<\/span> no, los que<\/span> la toman<\/span> tienen<\/span> unos<\/span> niveles<\/span> m\u00e1s<\/span> altos de hemoglobina<\/span> glicosilada<\/span>, o sea, que<\/span> cuando<\/span> sube<\/span> el az\u00facar<\/span> en sangre<\/span>, parte<\/span> del az\u00facar<\/span> se pega<\/span> a la hemoglobina<\/span> y la glucosa<\/span> en sangre<\/span> var\u00eda<\/span>. Cuando<\/span> hay personas que<\/span> tienen<\/span> la hemoglobina<\/span> glicosilada<\/span> m\u00e1s<\/span> alta<\/span>, es<\/span> decir<\/span>, m\u00e1s<\/span> az\u00facares<\/span>, m\u00e1s<\/span> glucosa<\/span> pegada<\/span> a la hemoglobina<\/span>, eso<\/span> significa<\/span> que<\/span> durante<\/span> el d\u00eda<\/span> ha habido<\/span> momentos<\/span> en los que<\/span> el az\u00facar<\/span> ha estado<\/span> m\u00e1s<\/span> elevado<\/span>. Los autores<\/span> del estudio<\/span> se dan<\/span> cuenta<\/span> de dos cosas<\/span>: que<\/span> las<\/span> personas que<\/span> toman<\/span> sacarina<\/span> tienen<\/span> niveles<\/span> m\u00e1s<\/span> altos de hemoglobina<\/span> glicosilada<\/span> y que<\/span> tienen<\/span> un per\u00edmetro<\/span> abdominal m\u00e1s<\/span> largo, son un poco<\/span> m\u00e1s<\/span> gordos<\/span> pero<\/span> de gordura<\/span> abdominal, que<\/span> se relaciona<\/span> con la diabetes de tipo<\/span> 2 y la resistencia<\/span> a la insulina<\/span>. Son datos<\/span> compatibles pero<\/span> indirectos<\/span> porque<\/span> no demuestran<\/span> nada, no sabes<\/span> si<\/span> por<\/span> tomar<\/span> sacarina<\/span> ha engordado<\/span> el per\u00edmetro<\/span> abdominal o porque<\/span> ten\u00edan<\/span> mucho<\/span> per\u00edmetro<\/span> abdominal han<\/span> decidido<\/span> tomar<\/span> sacarina<\/span>, en estudios<\/span> as\u00ed<\/span> no sabes<\/span> donde<\/span> est\u00e1<\/span> la causa<\/span> y el efecto<\/span>. Y el tercer<\/span> argumento<\/span> deriva<\/span> de un estudio<\/span> en humanos<\/span>: cogen<\/span> siete<\/span> individuos<\/span>, les dan<\/span> sacarina<\/span> durante<\/span> siete<\/span> d\u00edas<\/span> a dosis<\/span> altas<\/span> y hacen<\/span> la curva<\/span> de tolerancia<\/span> de la glucosa<\/span> antes y despu\u00e9s<\/span>. En cuatro<\/span> de ellos<\/span> se altera<\/span> la curva<\/span> de la glucosa<\/span>, ah\u00ed<\/span> se demuestra<\/span> que<\/span> con s\u00f3lo<\/span> siete<\/span> d\u00edas<\/span> de tomar<\/span> sacarina<\/span> la curva<\/span> de la glucemia<\/span> (concentraci\u00f3n<\/span> de glucosa<\/span> en la sangre<\/span>) tras<\/span> una<\/span> carga<\/span> oral de glucosa<\/span> es<\/span> anormal<\/span>, estas<\/span> personas demuestran<\/span> resistencia<\/span> a la insulina<\/span>, esto<\/span> pasa<\/span> en cuatro<\/span> de siete<\/span> individuos<\/span>. Es<\/span> el tercer<\/span> argumento<\/span> que<\/span> esgrimen<\/span> para<\/span> defender que<\/span> estos<\/span> estudios<\/span> son aplicables<\/span> a humanos<\/span>.<\/p>\n

\t\u00a0<\/p>\n

\tEl gran<\/span> titular con el que<\/span> se ha quedado<\/span> la prensa<\/span> es<\/span> que<\/span> este<\/span> estudio<\/span> demuestra<\/span> que<\/span> la sacarina<\/span> favorece<\/span> la diabetes y el aumento<\/span>. \u00bfSe puede<\/span> afirmar<\/span> con esta<\/span> rotundidad<\/span>?<\/b><\/p>\n

\t\u00a0<\/p>\n

\tHay que<\/span> hacerlo<\/span> con precauci\u00f3n<\/span>, hay que<\/span> decir<\/span> ‘cuidado’<\/span>, que<\/span> la sacarina<\/span> podr\u00eda<\/span> afectar<\/span>, sobretodo<\/span> a la diabetes de tipo<\/span> 2. Con el peso han<\/span> hecho<\/span> menos<\/span> estudios<\/span>, s\u00f3lo<\/span> han<\/span> visto<\/span> que<\/span> los que<\/span> toman<\/span> sacarina<\/span> tienen<\/span> m\u00e1s<\/span> cintura<\/span> que<\/span> los que<\/span> no lo toman<\/span> en un grupo<\/span> de 400 personas, que<\/span> es<\/span> importante<\/span>, lo que<\/span> pasa<\/span> es<\/span> que<\/span> en este<\/span> grupo<\/span> de 400 personas una<\/span> de ellas<\/span> estar<\/span> tomando<\/span> sacarina<\/span> porque<\/span> se ves<\/span> muy<\/span> gorda<\/span>.<\/p>\n

\t\u00a0<\/p>\n

\t\u00bfLa sacarina<\/span> es<\/span> peor<\/span> que<\/span> el az\u00facar<\/span>?\u00a0<\/b><\/p>\n

\t\u00a0<\/p>\n

\tPara m\u00ed<\/span> s\u00ed<\/span>, el \u00fanico<\/span> objetivo<\/span> de tomar<\/span> sacarina<\/span> es<\/span> tomar<\/span> un edulcorante<\/span> que<\/span> no vaya<\/span> a afectar<\/span> la glicemia<\/span> y el peso, son dos objetivos<\/span> que<\/span> es<\/span> probable que<\/span> no sean<\/span> verdad<\/span>, por<\/span> tanto<\/span> no vale la pena<\/span> tomarla<\/span>. \u00bfPor<\/span> qu\u00e9<\/span> toma<\/span> alguien<\/span> sacarina<\/span>? Porque<\/span> no tiene<\/span> calor\u00edas<\/span> y para<\/span> que<\/span> no le suba<\/span> el az\u00facar<\/span>, porque<\/span> la sacarina<\/span> no tiene<\/span> glucosa<\/span>, el az\u00facar<\/span> normal y corriente<\/span> s\u00ed<\/span> aunque<\/span> poca<\/span>, a no ser<\/span> que<\/span> te<\/span> pongas<\/span> cuatro<\/span> cucharadas<\/span>. Digo<\/span> a la gente<\/span> que<\/span> no vale la pena<\/span> tomar<\/span> sacarina<\/span>, no hay datos<\/span> definitivos<\/span> porque<\/span> es<\/span> un estudio<\/span> en animales<\/span> pero<\/span> est\u00e1<\/span> bien<\/span> hecho<\/span> y publicado<\/span> en una<\/span> revista<\/span> que<\/span> no se suele<\/span> equivocar<\/span>.<\/p>\n

\t\u00a0<\/p>\n

\t\u00bfEso<\/span> significa<\/span> que<\/span> nos han<\/span> estado<\/span> enga\u00f1ando<\/span> durante<\/span> mucho<\/span> tiempo<\/span>?<\/b><\/p>\n

\t\u00a0<\/p>\n

\tLo han<\/span> basado<\/span> en el concepto<\/span> siguiente<\/span>: cuando<\/span> comemos<\/span> cosas<\/span>, pasan<\/span> por<\/span> el intestino<\/span> delgado<\/span>, que<\/span> es<\/span> donde<\/span> se absorbe<\/span> todo<\/span>. Cuando<\/span> comes algo<\/span> que<\/span> no se absorbe<\/span> es<\/span> porque<\/span> no lleva<\/span> calor\u00edas<\/span> pero<\/span> no piensas<\/span> que<\/span> cuando<\/span> llega<\/span> al intestino<\/span> grueso<\/span>, donde<\/span> se absorben<\/span> pocas<\/span> cosas<\/span>, puede<\/span> haber<\/span> unos<\/span> cambios<\/span> que<\/span> tengan<\/span> repercusi\u00f3n<\/span>. Es<\/span> como<\/span> en los a\u00f1os<\/span> 50 y 60 cuando<\/span> la bioqu\u00edmica<\/span> comprendi\u00f3<\/span> que<\/span> lo que<\/span> vale y nos alimenta<\/span> es<\/span> lo que<\/span> se absorbe<\/span> en el intestino<\/span> delgado<\/span> y lo dem\u00e1s<\/span> es<\/span> despreciable<\/span>. Pero<\/span> luego<\/span> se despreciaron<\/span> tambi\u00e9n<\/span> las<\/span> fibras<\/span>, alimentos<\/span> que<\/span> no nos sirven<\/span> para<\/span> nada pero<\/span> que<\/span> llegan<\/span> y son \u00fatiles<\/span> para<\/span> la flora intestinal. En el pasado<\/span> hubo<\/span> la tendencia<\/span> de quitar<\/span> fibras<\/span> y despu\u00e9s<\/span> lleg\u00f3<\/span> la arteriosclerosis, el c\u00e1ncer<\/span> de col\u00f3n….en los 60 la ciencia<\/span> ve\u00eda<\/span> las<\/span> cosas<\/span> de un modo<\/span>, no le importaba<\/span> qu\u00e9<\/span> pasaba<\/span> en el intestino<\/span> grueso<\/span> y ahora<\/span> nos damos<\/span> cuenta<\/span> de que<\/span> este<\/span> \u00f3rgano<\/span> es<\/span> importante<\/span>.<\/p>\n

\t\u00a0<\/p>\n

\t\u00bfHasta<\/span> qu\u00e9<\/span> punto<\/span> la diabetes se puede<\/span> reducir<\/span> con una<\/span> mejora<\/span> de los h\u00e1bitos<\/span> alimentarios<\/span>?\u00a0<\/b><\/p>\n

\t\u00a0<\/p>\n

\tNo es<\/span> una<\/span> enfermedad<\/span> gen\u00e9tica<\/span> ni<\/span> transmisible<\/span> sino<\/span> que<\/span> es<\/span> resultado<\/span> de malos<\/span> h\u00e1bitos<\/span>, puede<\/span> haber<\/span> una<\/span> predisposici\u00f3n<\/span> pero<\/span> no una<\/span> determinaci\u00f3n<\/span>, viene<\/span> por<\/span> malos<\/span> h\u00e1bitos<\/span> alimentarios<\/span>.\u00a0<\/p>\n

\t\u00a0<\/p>\n

\t\u00bfDebemos<\/span> desconfiar<\/span> de los productos<\/span> y las<\/span> bebidas<\/span> light?\u00a0<\/b><\/p>\n

\t\u00a0<\/p>\n

\tNo hay que<\/span> desconfiar<\/span> pero<\/span> hay que<\/span> fijarse<\/span> bien<\/span> en su<\/span> f\u00f3rmula<\/span>, a veces<\/span> estas<\/span> cosas<\/span> no son exactamente<\/span> lo que<\/span> prometen<\/span>. El problema<\/span> es<\/span> que<\/span> se basan<\/span> en que<\/span> es<\/span> una<\/span> sustancia<\/span> que<\/span> no se va<\/span> a absorber porque<\/span> no tiene<\/span> calor\u00edas<\/span> pero<\/span> como<\/span> llega<\/span> a la microbiota<\/span>, a lo mejor<\/span> s\u00ed<\/span> tiene<\/span> consecuencias<\/span> en las<\/span> bacterias<\/span> de los intestinos<\/span>. Hay que<\/span> tener<\/span> en cuenta<\/span> la composici\u00f3n<\/span>. Tengo<\/span> dudas<\/span> de que<\/span> todo<\/span> esto<\/span> de los productos<\/span> lights sea eficaz<\/span>, pero<\/span> depende<\/span> de las<\/span> f\u00f3rmulas<\/span> y procedimientos<\/span> y no los conozco<\/span> al detalle<\/span>.<\/p>\n

\t\u00a0<\/p>\n

\t\u00bfEs<\/span> verdad<\/span> que<\/span> es<\/span> m\u00e1s<\/span> saludable<\/span> el az\u00facar<\/span> moreno<\/span> que<\/span> el blanco<\/span>?<\/b><\/p>\n

\t\u00a0<\/p>\n

\tS\u00ed<\/span>, porque<\/span> est\u00e1<\/span> menos<\/span> purificado<\/span>. Tiene<\/span> un sabor<\/span> dulce<\/span> igual<\/span> pero<\/span> al estar<\/span> menos<\/span> purificado<\/span> tiene<\/span> menos<\/span> proporci\u00f3n<\/span> de calor\u00edas<\/span>, de glucosa<\/span><\/p>\n

\t\u00a0<\/p>\n

\t\u00bfHay m\u00e1s interolancias alimentarias que antes o hay las mismas y simplemente ahora s\u00ed se descubren?<\/b><\/p>\n

\t\u00a0<\/p>\n

\tS\u00ed<\/span>, ahora<\/span> tenemos<\/span> mejores<\/span> instrumentos<\/span> diagn\u00f3sticos<\/span> para<\/span> estudiar<\/span> los trastornos<\/span> relacionados<\/span> con el gluten y podemos<\/span> precisarlos<\/span> muy<\/span> bien<\/span>. Hay algunas<\/span> intolerancias<\/span> alimentarias<\/span> dif\u00edciles<\/span> de determinar<\/span> porque<\/span> no tenemos<\/span> datos<\/span> objetivos<\/span>. Ocurre<\/span> que<\/span> a cualquiera<\/span> de nosotros<\/span> un mismo<\/span> alimento<\/span> en d\u00edas<\/span> distintos<\/span> nos sienta<\/span> de manera<\/span> distinta<\/span>. No es<\/span> lo que<\/span> hemos<\/span> comido<\/span> concretamente<\/span> sino<\/span> las<\/span> circunstancias<\/span>, el momento<\/span> de estar<\/span> m\u00e1s<\/span> o menos<\/span> relajados<\/span>, c\u00f3mo<\/span> entra<\/span> el alimento<\/span> en el intestino<\/span> y qu\u00e9<\/span> s\u00edntomas<\/span> nos da<\/span>.\u00a0 Necesitamos<\/span> marcadores<\/span> objetivos<\/span> para<\/span> dar<\/span> buenos<\/span> consejos<\/span>. Con el gluten tenemos<\/span> buenos<\/span> marcadores<\/span> objetivos<\/span> y sabemos<\/span> aconsejar<\/span> lo que<\/span> conviene<\/span>.<\/p>\n

\t\u00a0<\/p>\n

\t\u00bfDescubrir<\/span> y saber c\u00f3mo<\/span> tratarlas<\/span> est\u00e1<\/span> relacionado<\/span> con una<\/span> mejor<\/span> calidad<\/span> de vida<\/span> y una<\/span> mayor longevidad<\/span>?<\/b><\/p>\n

\t\u00a0<\/p>\n

\tExactamente<\/span>. El problema<\/span> est\u00e1<\/span> en que<\/span> t\u00fa<\/span> vengas<\/span> y yo<\/span> te<\/span> diga<\/span>: “No tomes gluten”, porque<\/span> a ti<\/span> un d\u00eda<\/span> no te<\/span> han<\/span> sentado<\/span> bien<\/span> unos<\/span> espaguetis<\/span>. Y te<\/span> lo digo<\/span> sin haberlo<\/span> controlado<\/span>. Y te<\/span> fastidio<\/span> para<\/span> toda<\/span> la vida<\/span>. Hay profesionales<\/span> de la salud<\/span> que<\/span> toman<\/span> decisiones<\/span> radicales<\/span> y te<\/span> dicen<\/span>: “No tomes lactosa”<\/span> o “No tomes gluten”, y te<\/span> est\u00e1n<\/span> privando<\/span> de alimentos<\/span> que<\/span> tienen<\/span> mucha<\/span> riqueza<\/span>. En cambio<\/span>, si<\/span> veo<\/span> que<\/span> tienes<\/span>, por<\/span> ejemplo<\/span>, intolerancia<\/span> a la lactosa<\/span> porque<\/span> tengo<\/span> marcadores<\/span> objetivos<\/span> sobre<\/span> ella<\/span>, te<\/span> puedo<\/span> aconsejar<\/span> que<\/span> no te<\/span> conviene<\/span> la leche<\/span> con lactosa<\/span>, o te<\/span> puedo<\/span> dar<\/span> un consejo<\/span> m\u00e1s<\/span> firme<\/span>. Pero<\/span> la arbitrariedad<\/span> no sirve<\/span>.\u00a0<\/p>","protected":false},"excerpt":{"rendered":"

Francisco Guarner, especialista en aparato digestivo de la Vall d’Hebron, ratifica la credibilidad de un reciente estudio del Weizmann Institute of Science de Israel publicado por la revista Nature, seg\u00fan el cual los edulcorantes artificiales, los sustitutivos del az\u00facar, provocan el efecto contrario del deseado y tienen efectos en las […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[58],"tags":[],"class_list":["post-6293","post","type-post","status-publish","format-standard","hentry","category-estado-espanol"],"yoast_head":"\n\u201cEs probable que la sacarina contribuya a la diabetes y al sobrepeso\u201d - Revista Rambla<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.revistarambla.com\/en\/es-probable-que-la-sacarina-contribuya-a-la-diabetes-y-al-sobrepeso\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cEs probable que la sacarina contribuya a la diabetes y al sobrepeso\u201d - 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