Interacciones nutricionales en la dieta cotidiana peruana y su impacto en la biodisponibilidad
DOI:
https://doi.org/10.37787/wn8p9c27Palabras clave:
nutrientes, alimentos, biodisponiblilidad, minerales, cocciónResumen
La dieta peruana es reconocida a nivel mundial por su diversidad y exquisitez, lo que la ha convertido en un referente gastronómico internacional. Prueba de ello es que el Perú alberga algunos de los mejores restaurantes del mundo, con distinciones en guías prestigiosas como The World's 50 Best Restaurants y estrellas Michelin. Pero esto tiene un precio, ya que en su composición predominan los alimentos ricos en carbohidratos y procesados, lo que afecta negativamente la salud de la población. Este estudio se ha planteado el reto de analizar cómo interactúan los nutrientes en la dieta cotidiana peruana y su efecto en la salud. Para este fin se realizó una revisión de la literatura con estudios publicados entre 2014 y 2024, utilizando bases de datos académicas y criterios rigurosos de selección. Los resultados muestran que las interacciones positivas, como la combinación de vitamina C con hierro no hemo, mejoran la biodisponibilidad de nutrientes clave, reduciendo problemas como la anemia. Sin embargo, la presencia de fitatos y taninos en la dieta inhibe la absorción de minerales esenciales, lo que aumenta las deficiencias nutricionales en las poblaciones vulnerables. El estudio concluye haciendo una propuesta de combinaciones de alimentos que mejoren la absorción de nutrientes y modificar métodos de cocción puede mejorar la calidad nutricional de la dieta peruana.
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