Publication: Complementos alimenticios relacionados con los estados de cansancio y fatiga, función cognitiva e intelectual y memoria, y función visual: composición, etiquetado y adecuación a la legislación vigente
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2016-08-05
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Universidad Complutense de Madrid
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Abstract
El conocimiento acerca de la relación dieta-salud y el enorme impacto que su difusión provoca sobre la opinión pública constituye uno de los elementos que más está condicionando el interés por llevar a cabo una correcta alimentación, sobre todo en los países desarrollados. Desde hace unos años se ha empezado a considerar la importancia que tiene un estado nutricional óptimo para el mantenimiento de la salud y para la prevención de la enfermedad. Estos dos aspectos junto con los cambios socioeconómicos que han tenido lugar y que influyen en las formas de alimentarnos, han potenciado el uso de los productos llamados “complementos alimenticios”. Dichos productos son considerados como un recurso accesorio que permite fácilmente mejorar el estado nutricional o fisiológico, y están destinados a quienes deseen completar de forma puntual su alimentación para contrarrestar una deficiencia o satisfacer una necesidad específica. Los complementos alimenticios se utilizan con la idea de alcanzar un buen estado de salud, además de protegerse frente a las posibles agresiones al organismo. La población asocia éstos a la idea de “tratamiento natural” sin efectos adversos. Sin embargo, recientes estudios muestran cómo la ingesta de determinados complementos alimenticios, a base de multivitaminas y minerales (ácido fólico, vitamina E, vitamina A, betacaroteno, hierro, cobre,…), podrían producir efectos negativos para la salud, puesto que el exceso de nutrientes puede ser dañino. La frontera entre un medicamento y un complemento alimenticio, no está siempre clara (a menudo poseen los mismos componentes y en las mismas formas de dosificación), y según establece la legislación, estará en función de sus ingredientes, de la proporción de éstos presentes en el preparado, de la indicación que se le asigne y de los efectos que pudiera tener para la salud de las personas, ejerciendo un efecto fisiológico para los complementos alimenticios, y famacológico para los medicamentos...
The knowledge about diet-health relationship and the enormous impact generated by broadcasting on public opinion is one of the aspects influencing in a high degree the interest on adequate nutrition, particularly in developed countries. In the last years, having an adequate nutrition for keeping an adequate health status and preventing disease have gained increasing importance. These aspects, together with socioeconomic changes that have taken place and influence the ways to feed us, have boosted the use of the products called “food supplements”. Such products are considered as an accessory resource that allows the improvement of nutritional or physiological conditions, and they are intended for those who wish to complete their diet to counter a deficiency or meet a specific need. Food supplements are used with the idea of reaching a good state of health, as well as protecting against possible aggressions to the body. People consider them as a “natural treatment” without adverse effects. However, since excess nutrients can be harmful, recent studies show how the intake of certain food supplements, multivitamins and minerals (folic acid, vitamin E, vitamin A, beta-carotene, iron, copper,...), could produce negative health effects. The border between a drug product and a food supplement, is not always clear (often possessing the same components and the same dosage forms); as set in the legislation, it depends on their ingredients, the proportion of them in the preparation, the indication assigned and the effects that could have for the health of the people, being a physiological effect for food supplements, and pharmacological for drugs. This action should always be joined to adequate information related to the characteristics and the correct use of the product given by a health professional, even more necessary if we take into account that food supplements do not require medical prescription...
The knowledge about diet-health relationship and the enormous impact generated by broadcasting on public opinion is one of the aspects influencing in a high degree the interest on adequate nutrition, particularly in developed countries. In the last years, having an adequate nutrition for keeping an adequate health status and preventing disease have gained increasing importance. These aspects, together with socioeconomic changes that have taken place and influence the ways to feed us, have boosted the use of the products called “food supplements”. Such products are considered as an accessory resource that allows the improvement of nutritional or physiological conditions, and they are intended for those who wish to complete their diet to counter a deficiency or meet a specific need. Food supplements are used with the idea of reaching a good state of health, as well as protecting against possible aggressions to the body. People consider them as a “natural treatment” without adverse effects. However, since excess nutrients can be harmful, recent studies show how the intake of certain food supplements, multivitamins and minerals (folic acid, vitamin E, vitamin A, beta-carotene, iron, copper,...), could produce negative health effects. The border between a drug product and a food supplement, is not always clear (often possessing the same components and the same dosage forms); as set in the legislation, it depends on their ingredients, the proportion of them in the preparation, the indication assigned and the effects that could have for the health of the people, being a physiological effect for food supplements, and pharmacological for drugs. This action should always be joined to adequate information related to the characteristics and the correct use of the product given by a health professional, even more necessary if we take into account that food supplements do not require medical prescription...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Nutrición y Bromatología II (Bromatología), leída el 15-01-2016