Dichiarazione nutrizionale ed Etichette a semaforo: uno “scontro” nel quale si spera non passino inosservati i Trans Fatty Acid (TFA)!

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Negli ultimi tempi si ritorna a parlare di etichette a semaforo o Traffic light, ossia quelle etichette introdotte per la prima volta nel 2013 sul modello della grande distribuzione britannica (col sostegno delle associazioni dei consumatori d’oltremanica), a causa della volontà di sei multinazionali che hanno annunciato, qualche tempo fa, di voler lavorare alla realizzazione di una etichetta nutrizionale a semaforo tutta UE.

Come spiegato già nel 2014 dai Biologi della Commissione Igiene Sicurezza e Qualità, in occasione della II Conferenza nazionale Sicurezza e Qualità degli Alimenti (al min 18:25) dell’ONB, lo scopo delle etichette a semaforo consiste nel classificare i prodotti dal punto di vista nutrizionale in base ad una colorazione che riprende per l’appunto i colori tipici del semaforo: rosso, giallo e verde e che, nello specifico, servono ad identificare i quantitativi di grassi, di sale e di zucchero all’interno di un prodotto. Tali indicazioni tuttavia vengono definite da molti esperti del settore una metodologia potenzialmente fuorviante per le scelte d’acquisto del consumatore, un parere condiviso a pieno anche dal Ministro Martina che in diverse dichiarazione ha affermato come, l’introduzione di una etichetta di questo tipo possa provocare danni economici e d’immagine per i nostri prodotti, non portare alcun beneficio ai consumatori e non promuovere uno stile alimentare equilibrato o una dieta sana, classificando al contrario i cibi secondo parametri discutibili e approssimativi.

All’interno di una etichetta, come ben sappiamo, la sola Traffic light non potrebbe assolutamente “dar voce” ad eventuali indicazioni nutrizionali e dovrebbe comunque essere inserita al fianco della dichiarazione nutrizionale. Quest’ultima divenuta obbligatoria dal dicembre scorso sulla maggior parte delle etichette (eccezion fatta per alcune tipologie di prodotti libere dagli obblighi normativi) ha segnato l’ultima tappa per l’applicazione completa del Reg. UE 1169/2011, la norma comunitaria definita da molti all’epoca della sua entrata in vigore “pietra miliare” dell’etichettatura.

Nata a tutela del consumatore, la dichiarazione nutrizionale è stata disciplinata dal legislatore in maniera tale da evitare che l’OSA (operatore del  settore alimentare) potesse dare informazioni incomplete all’acquirente, mettendo in evidenza gli eventuali vantaggi di un prodotto a discapito delle sue “criticità” (ad esempio indicare che un prodotto presenti un basso contenuto di zuccheri, senza indicare il quantitativo di grassi in esso presenti).

Proprio per tale motivo il suddetto regolamento, nel suo art. 30, dà indicazioni non solo su quali debbano essere, ma in quale ordine (a seconda dell’importanza che il legislatore ha voluto dare in termini di “attenzionamento”) debbano apparire i parametri nutrizionali da considerare, come visibile dalla tabella:

Si comincia, con il valore energetico espresso in KJ o Kcal seguito dal valore dei grassi, dei quali nello specifico devono essere obbligatoriamente indicati gli acidi grassi saturi (perché ritenuti più dannosi per la salute umana), poi i carboidrati con l’obbligo di indicare gli zuccheri (quelli semplici, di immediato consumo nell’organismo), quindi le proteine ed il sale (che il legislatore ha voluto indicate in questa maniera e non come sodio, per una più facile comprensione ed identificazione da parte del consumatore).

Sicuri che ci sia proprio tutto?
Potrebbe sorgere però a questo punto una domanda: siamo davvero certi che quand’anche ci trovassimo dinanzi ad etichette così strutturate (presenza della dichiarazione nutrizionale ed eventuale aggiunta di una “indicazione” a semaforo) si possa essere certi di effettuare una scelta consapevole e salvaguardare la nostra salute? O qualcosa rimarrebbe ancora da aggiungere?

Un dubbio, questo, che probabilmente era sorto anche al legislatore visto che al momento dell’uscita del regolamento UE 1169/2011 aveva previsto che, successivamente all’applicazione normativa si sarebbe dovuta produrre da parte della Commissione europea una relazione sulla presenza dei grassi trans o trans fatty acid (TFA), ossia quelle sostanze che risultano presenti negli alimenti e nella dieta generale della popolazione europea. E che a seguito di tale relazione, cosa più importante, si sarebbe poi dovuto decidere se fosse o meno il caso di mostrare chiaramente in etichetta anche la loro presenza (come accade già in altre nazioni) e dare così ulteriori utili indicazioni al consumatore al momento dell’acquisto.

 Cosa sono e quanto sono pericolosi (se lo sono davvero) i TFA?
I Trans Fatty Acid (TFA) o Acidi grassi insaturi trans sono un tipo particolare di acidi grassi insaturi

che presentano almeno un doppio legame non coniugato (ossia interrotto da almeno un gruppo metilene – vedi immagine) tra atomi di carbonio in configurazione trans.

Nella nostra dieta questa tipologia di acidi grassi insaturi può essere assunta sia perché naturalmente presente nei prodotti alimentari ottenuti da ruminanti, come i prodotti lattiero-caseari o la carne di bovini, ovini e caprini (con un apporto calorico giornaliero a seconda delle abitudini alimentari in tutta Europa che varia tra lo 0,3 e lo 0,8 %) e in alcune piante e prodotti di origine vegetale (piselli, porri, lattuga, olio di colza), oppure attraverso l’assunzione di oli parzialmente idrogenati di origine industriale (che possono contenere TFA in proporzioni variabili fino a più del 50%) modificati mediante l’aggiunta di atomi di idrogeno, utilizzati per friggere, per cuocere al forno o negli alimenti trasformati per prolungarne la durata di conservazione.

Il pericolo principale correlato all’assunzione dei Trans Fatty Acid, come rilevabile dalla relazione della Commissione Europea del 2015, è l’accrescimento di patologie cardiache (rispetto a qualsiasi altro macronutriente in base al rispettivo numero di calorie) che causano ogni anno circa 660.000 decessi nell’UE, ossia il 14 % circa della mortalità totale (in base ai riscontri di quell’anno). Tesi avvalorata anche dai dati provenienti da alcuni Paesi come la Danimarca, dove i TFA sono stati quasi del tutto eliminati dall’approvvigionamento alimentare e nei quali si è riscontrata una diminuzione sostanziale dei decessi causati proprio dalle patologie summenzionate. Valori tanto indicativi da indurre: a) l’EFSA a concludere che l’assunzione di Trans Fatty Acid in una dieta adeguata sotto il profilo nutrizionale debba essere la più bassa possibile; b) l’OMS a consigliarne un consumo inferiore all’1%; c) e comunque altre fonti autorevoli a fissarne un limite massimo di consumo non superiore al 2%.

“Controllarne” la quantità: un problema da risolvere …
Se un limite di assunzione dei Trans Fatty Acid è stato indicato, perché si ha enorme difficoltà da parte di alcune popolazioni europee a rispettare la % di assunzione consigliata?

Secondo il documento del 2015 il problema principale consisterebbe  nell’osservare, in Paesi quali Svezia, Polonia, Bulgaria, Croazia e Slovenia (ma anche in quei Paesi candidati all’entrata in Europa, quali Serbia, Montenegro ed ex Repubblica iugoslava di Macedonia), sugli scaffali la presenza di prodotti di origine industriale di largo consumo come biscotti, torte e wafer preconfezionati, prodotti di panetteria, prodotti di confetteria (compresi quelli con copertura al cacao o riso soffiato ricoperto), zuppe e salse, oltre alla margarina in bastoncini, la margarina utilizzata per produrre prodotti di pasticceria ed il grasso per frittura (quest’ultimo anche per uso industriale), con un elevato tenore di Trans Fatty Acid.

Come del resto nella stessa relazione veniva messo  in luce come la poca conoscenza da parte dei consumatori (1 solo consumatore su 3 infatti aveva dichiarato di aver sentito parlare dei Trans Fatty Acid e di considerarli nocivi per la salute) e quindi l’incapacità di comprendere chiaramente la differenza tra oli parzialmente idrogenati (contenenti tra l’altro i TFA) e gli oli completamente idrogenati (contenenti solo acidi grassi saturi, e non TFA!), non rendesse facile la scelta al consumatore.

Come del resto, la non educazione dei consumatori all’osservazione attenta delle etichette, facevano percepire quanta difficoltà ci fosse nella ricerca e/o nella capacità di riconoscere tali informazioni. E a giusta ragione! Visto che tali informazioni invece di essere riportate nella dichiarazione nutrizionale (come dovrebbe essere), vengono inserite nei prodotti alimentari preconfezionati nell’elenco degli ingredienti, mettendo così il consumatore nelle condizioni di effettuare scelte alimentari non sempre salutari e consapevoli.

È inutile sottolineare che tutti e tre i punti descritti … risultano purtroppo del tutto attuali!

Strategie risolutive: l’applicazione tarda ad arrivare
L’introduzione di un limite legale/legislativo da parte della UE o la possibilità di lasciare agli Stati Membri una personale regolamentazione normativa che possa indurre alla riduzione dei Trans Fatty Acid negli alimenti e nelle diete alimentari quotidiane, vennero viste già nel 2015 una potenziale risoluzione al contenimento di tali sostanze. Anche se, nel caso specifico di una regolamentazione “personalizzata”, la Commissione aveva il timore che potesse nascere un “mosaico legislativo” europeo tale da ostacolare il corretto funzionamento del mercato unico.

Altro potenziale beneficio preso in considerazione fu inoltre l’ipotesi di introdurre una dichiarazione obbligatoria del tenore di Trans Fatty Acid, nella speranza di riuscire ad incentivare le aziende alla riduzione di queste molecole durante i processi produttivi e consentire, al contempo, ai consumatori di effettuare scelte alimentari maggiormente informate. Ipotesi, quest’ultima, sostenuta anche da alcuni studi nordamericani secondo i quali la correlazione tra l’introduzione dell’etichettatura obbligatoria per i TFA e una riduzione del tenore degli stessi, sia nel plasma che nel latte materno, sarebbero state evidenti.

Nonostante le evidenze scientifiche però il legislatore non apparve all’epoca del tutto convinto, temendo che una riformulazione atta a ridurre i Trans Fatty Acid potesse in verità comportare: un aumento del tenore di acidi grassi saturi e una commercializzazione di prodotti con diversi tenori di TFA sullo stesso mercato. Con il conseguente aumento del prezzo dei prodotti a minor contenuto di Trans Fatty Acid ed il successivo pericolo di una spaccatura sociale tra consumatori più abbienti, portati a scegliere alimenti certamente più salutari e le fasce più povere che, al contrario, sarebbero state portate ad acquistare (con maggiore probabilità) prodotti meno cari, a più elevati tenori di TFA.

La relazione del 2015 si concludeva perciò con la necessità di effettuare maggiori approfondimenti sull’argomento e l’impegno ad analizzare in modo più completo l’entità del problema da affrontare e le diverse soluzioni possibili, in modo tale che la Commissione potesse prendere una decisione politica nel prossimo futuro.

La decisione politica in realtà ancora oggi non è giunta, certo è che alcuni passi avanti sono stati fatti e alcuni punti definiti, grazie alla proposta di risoluzione rilasciata dal Parlamento Europeo nell’ottobre del 2016.

La proposta risolutiva, che si spera adesso faccia compiere i dovuti passi politico-legislativi alla Commissione, è giunta dopo una attenta analisi nella quale si aveva coscienza del fatto che i Trans Fatty Acid sono sostanze naturalmente presenti nel latte materno e facenti parte della gastronomia francese, che pur avvalendosi di grassi di origine animale, inclusi i TFA, è comunque riconosciuta dall’Unesco come patrimonio culturale immateriale ed è nota per il cosiddetto “paradosso francese”.

La risoluzione pertanto ha focalizzato la sua attenzione esclusivamente sugli acidi grassi di produzione industriale per diversi motivi. In virtù del fatto che molti ristoranti e fast-food utilizzino i Trans Fatty Acid per friggere gli alimenti (perché poco costosi e utilizzabili più volte nelle friggitrici commerciali), perché durante la preparazione di alcuni alimenti (quali biscotti, torte, spuntini salati e alimenti fritti) non solo i TFA vengono aggiunte, ma c’è la possibilità che possano anche ulteriormente formarsi e soprattutto considerando che il consumo frequente di oli vegetali parzialmente idrogenati di produzione industriale è associato ad un aumento conclamato del rischio di malattie cardiovascolari (più di qualsiasi altro fattore a lungo termine), oltre all’infertilità, all’endometriosi, ai calcoli biliari, al morbo di Alzheimer, al diabete, all’obesità ed infine ad alcuni tipi di tumore.

In merito poi ad alcuni dubbi della Commissione riguardo le politiche finalizzate a limitare il tenore di TFA negli alimenti, il Parlamento ha evidenziato come studi internazionali abbiano non solo dimostrato che una riduzione dei livelli di TFA sono possibili, senza che questa riduzione possa comportare un aumento del tenore totale di grassi, e che tali politiche realizzabili ed attuabili possano anche probabilmente contribuire ad un effetto positivo sulla salute pubblica. Sempre nell’ottica di scongiurare una disuguaglianze in ambito sanitario della quale abbiamo accennato precedentemente e come azione preventiva, aggiungeremmo noi,  visto che nella proposta viene descritto come  i bambini  e gli adolescenti siano più inclini a consumare alimenti con un tenore di TFA di produzione industriale più elevato.

Infine il Parlamento, valutando la riscontrata mancanza di consapevolezza da parte dei cittadini europei in merito agli effetti negativi dei TFA sulla salute, ha ritenuto che l’etichettatura obbligatoria dei Trans Fatty Acid, pur essendo uno strumento importante, potrebbe risultare comunque incompleto (interessando solo taluni alimenti e trascurandone  invece altri quali i prodotti lattiero-caseari, gli alimenti non preconfezionati o quelli serviti nella ristorazione) e reputando, al contrario, molto più efficace la scelta legislativa di inserire dei limiti vincolanti.

I più virtuosi
Oltre oceano, dalle conclusioni ottenute nel 2015 secondo le quali i Trans Fatty Acid non sono di norma considerati privi di rischio, la FDA (Food and Drug Administration) ha annunciato che dai prodotti alimentari, venduti sul mercato statunitense, dovranno essere eliminati gli oli parzialmente idrogenati a partire dalla metà del 2018.

Come del resto in Canada, dove già dal 2000 la Health Canada ha preso diversi provvedimenti atti a ridurre sul proprio territorio la vendita di alimenti con un elevato tenore di acidi grassi parzialmente idrogenati tra i quali:  l’indicazione obbligatoria della quantità di tali grassi nella tabella nutrizionale, la regolamentazione dei relativi claims, l’istituzione di obiettivi volontari da parte dell’industria alimentare ed i relativi programmi di monitoraggio, la nuova Healthy Eating Stratregy ha proposto di proibire l’uso di grassi parzialmente idrogenati con  una prima consultazione pubblica che si è conclusa il 13 gennaio 2017.

La virtuosità vige però anche in Europea se pensiamo che in Austria, Danimarca, Lettonia e Ungheria, una normativa che limita il tenore di Trans Fatty Acid, negli alimenti, è già presente.

I Paesi Bassi, ad esempio, sono spesso citati come esempio di successo in materia di riduzione volontaria ed autoregolamentazione dei tenori di TFA da parte degli operatori del settore alimentare.

L’Austria con l’introduzione del limite legale nel 2009, ha constatato come negli anni successivi i prodotti non abbiano riportato valori di Trans Fatty Acid  superiori agli obblighi di legge da loro imposti.

La Danimarca, dove l’assunzione media di TFA di origine industriale è molto bassa (stimata attorno allo 0,01-0,03 g/giorno) grazie all’introduzione della legislazione ad hoc, ha segnalato come a seguito dell’introduzione della normativa si è constatato un buon livello di conformità nelle produzioni, con violazioni occasionali in alimenti che sono poi risultati prodotti al di fuori della Danimarca.

Conclusioni
Nell’attesa che la Commissione europea, sotto invito del Parlamento, sostenga gli Stati membri nel migliorare l’alfabetizzazione nutrizionale, incoraggi i consumatori e consenta loro di compiere scelte alimentari più salutari e soprattutto si impegni con l’industria per favorire una riformulazione in chiave salutare dei prodotti, le organizzazioni sanitarie, le associazioni dei consumatori, le associazioni di professionisti sanitari hanno chiesto con urgenza una limitazione della quantità di Trans Fatty Acid  industriali presenti negli alimenti.

D’altra parte lo stesso Parlamento europeo ha invitato da poco meno di un anno il settore dell’industria alimentare a privilegiare, nelle proprie produzioni, soluzioni alternative che rispettino le norme sanitarie quali l’uso di oli migliorati, nuovi procedimenti di modificazione dei grassi o la combinazione di sostituti dei TFA (fibre, cellulose, amidi, miscele proteiche, ecc.).

Con l’augurio di avere presto una uniformità legislativa comunitaria che possa incoraggiare i consumatori e consentire loro di compiere scelte alimentari consapevolmente più salutari, ci auspichiamo che gli argomenti futuri legati all’etichettatura non vertano più sulla sola diatriba tra Dichiarazione nutrizionale ed Etichette a semaforo, nella quale alla fine chi rischia di “vincere”… sono i TFA!

© Produzione riservata

—————

Dr.ssa Sabina Rubini
Biologa ed Esperta in Sicurezza degli Alimenti
Consulente Aziendale
Co-founder ISQAlimenti.it

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