{"id":44193,"date":"2019-12-03T10:36:30","date_gmt":"2019-12-03T10:36:30","guid":{"rendered":"https:\/\/www.greatitalianfoodtrade.it\/?p=44193"},"modified":"2025-04-28T18:57:48","modified_gmt":"2025-04-28T16:57:48","slug":"la-cottura-degli-alimenti-influenza-il-microbioma-studio-scientifico","status":"publish","type":"post","link":"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/la-cottura-degli-alimenti-influenza-il-microbioma-studio-scientifico\/","title":{"rendered":"La cottura degli alimenti influenza il microbioma.\u00a0Studio scientifico"},"content":{"rendered":"<p>La cottura degli alimenti influenza il microbioma. Lo studio recentemente pubblicato su\u00a0<em>Nature Microbiology<\/em>\u00a0mostra gli effetti\u00a0del consumo di cibi crudi o cotti sulla comunit\u00e0 microbica intestinale.\u00a0(1)<\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_84 counter-hierarchy ez-toc-counter ez-toc-light-blue ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/la-cottura-degli-alimenti-influenza-il-microbioma-studio-scientifico\/#Cottura_dei_cibi_e_microbioma\" >Cottura dei cibi e microbioma<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/la-cottura-degli-alimenti-influenza-il-microbioma-studio-scientifico\/#Il_ruolo_degli_amidi\" >Il ruolo degli amidi<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/la-cottura-degli-alimenti-influenza-il-microbioma-studio-scientifico\/#Le_prove_sulluomo\" >Le prove sull&#8217;uomo<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Cottura_dei_cibi_e_microbioma\"><\/span>Cottura dei cibi e microbioma<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>I ricercatori<\/strong>\u00a0hanno somministrato alle cavie (ratti) gli stessi alimenti crudi e cotti. Mentre con la carne l&#8217;impatto sul microbioma \u00e8 stato simile, con gli amidacei \u00e8 emersa una differenza significativa.<\/p>\n<p><strong>La bassa digeribilit\u00e0<\/strong>\u00a0di alcuni cibi ad alto tenore di amidi, allorch\u00e9 consumati crudi (es.\u00a0patata dolce e patata bianca), corrisponde infatti a\u00a0cambiamenti significativi &#8211; e negativi &#8211; nella struttura della comunit\u00e0 microbica intestinale.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Il_ruolo_degli_amidi\"><\/span>Il ruolo degli amidi<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>Gli alimenti cotti<\/strong>\u00a0ricchi di amido\u00a0sono digeriti con facilit\u00e0 e in prevalenza assorbiti nell&#8217;intestino tenue\u00a0(quindi, elaborati dagli enzimi ospiti). Qualora invece vengano consumati\u00a0crudi, essi raggiungono il colon e producono gli stessi effetti dannosi sui microbi osservati nei topi trattati con antibiotico. (2)<\/p>\n<p><strong>Viceversa<\/strong>, gli alimenti a basso contenuto di amido (carota e barbabietola) come pure gli alimenti con un&#8217;alta quantit\u00e0 di amido ad alta digeribilit\u00e0 quando crudo (mais e piselli) hanno portato a cambiamenti quasi irrilevanti nei microbi intestinali.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Le_prove_sulluomo\"><\/span>Le prove sull&#8217;uomo<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><strong>L&#8217;impatto degli alimenti<\/strong>\u00a0crudi e cotti sul microbioma intestinale \u00e8 stato valutato anche su un piccolo gruppo di volontari sani. Con una evidenza conforme a quanto emerso nello studio sulle cavie.<\/p>\n<p><strong>Nei soggetti\u00a0<\/strong>nutriti con tuberi cotti sono stati osservati cambiamenti favorevoli nel microbiota entro le 48 ore dall&#8217;inizio della dieta e nel corso dei 5 giorni seguenti. Il gruppo di volontari alimentati con tuberi crudi ha invece mostrato una variazione nel microbiota ritardata (72 ore dopo) e meno duratura (fino a 24 ore).<\/p>\n<p><strong>Note<\/strong><\/p>\n<p>(1)\u00a0Carmody, R.N., Bisanz, J.E., Bowen, B.P.\u00a0et al.\u00a0(2019)\u00a0<em>Cooking shapes the structure and function of the gut microbiome<\/em>.\u00a0Nature Microbiology,\u00a0<a href=\"https:\/\/doi.org\/10.1038\/s41564-019-0569-4\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/doi.org\/10.1038\/s41564-019-0569-4<\/a><\/p>\n<p>(2) V.\u00a0<a href=\"https:\/\/www.gutmicrobiotaforhealth.com\/en\/beyond-nutrients-and-bioactive-compounds-in-food-cooking-also-matters-for-the-gut-microbiome\/\" target=\"_blank\" rel=\"noopener noreferrer\">https:\/\/www.gutmicrobiotaforhealth.com\/en\/beyond-nutrients-and-bioactive-compounds-in-food-cooking-also-matters-for-the-gut-microbiome\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cottura degli alimenti influenza il microbioma. Lo studio recentemente pubblicato su\u00a0Nature Microbiology\u00a0mostra gli effetti\u00a0del consumo di cibi crudi o cotti sulla comunit\u00e0 microbica intestinale.\u00a0(1) Cottura dei cibi e microbioma I ricercatori\u00a0hanno somministrato alle cavie (ratti) gli stessi alimenti crudi e cotti. Mentre con la carne l&#8217;impatto sul microbioma \u00e8 stato simile, con gli amidacei [&hellip;]<\/p>\n","protected":false},"author":77,"featured_media":44196,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1991],"tags":[1691],"class_list":{"0":"post-44193","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-consumatori-e-salute","8":"tag-microbioma"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>La cottura degli alimenti influenza il microbioma.\u00a0Studio scientifico - FoodTimes<\/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.foodtimes.eu\/it\/consumatori-e-salute\/la-cottura-degli-alimenti-influenza-il-microbioma-studio-scientifico\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La cottura degli alimenti influenza il microbioma.\u00a0Studio scientifico - FoodTimes\" \/>\n<meta property=\"og:description\" content=\"La cottura degli alimenti influenza il microbioma. Lo studio recentemente pubblicato su\u00a0Nature Microbiology\u00a0mostra gli effetti\u00a0del consumo di cibi crudi o cotti sulla comunit\u00e0 microbica intestinale.\u00a0(1) Cottura dei cibi e microbioma I ricercatori\u00a0hanno somministrato alle cavie (ratti) gli stessi alimenti crudi e cotti. Mentre con la carne l&#8217;impatto sul microbioma \u00e8 stato simile, con gli amidacei [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.foodtimes.eu\/it\/consumatori-e-salute\/la-cottura-degli-alimenti-influenza-il-microbioma-studio-scientifico\/\" \/>\n<meta property=\"og:site_name\" content=\"FoodTimes\" \/>\n<meta property=\"article:published_time\" content=\"2019-12-03T10:36:30+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-04-28T16:57:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.foodtimes.eu\/wp-content\/uploads\/2019\/12\/microbioma.png\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"400\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Marta Strinati\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"Marta Strinati\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/la-cottura-degli-alimenti-influenza-il-microbioma-studio-scientifico\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/la-cottura-degli-alimenti-influenza-il-microbioma-studio-scientifico\\\/\"},\"author\":{\"name\":\"Marta Strinati\",\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/#\\\/schema\\\/person\\\/02841480554735e57c3e4f71f86babe3\"},\"headline\":\"La cottura degli alimenti influenza il microbioma.\u00a0Studio scientifico\",\"datePublished\":\"2019-12-03T10:36:30+00:00\",\"dateModified\":\"2025-04-28T16:57:48+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/la-cottura-degli-alimenti-influenza-il-microbioma-studio-scientifico\\\/\"},\"wordCount\":317,\"publisher\":{\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/la-cottura-degli-alimenti-influenza-il-microbioma-studio-scientifico\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.foodtimes.eu\\\/wp-content\\\/uploads\\\/2019\\\/12\\\/microbioma.png\",\"keywords\":[\"microbioma\"],\"articleSection\":[\"Consumatori e Salute\"],\"inLanguage\":\"it-IT\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/la-cottura-degli-alimenti-influenza-il-microbioma-studio-scientifico\\\/\",\"url\":\"https:\\\/\\\/www.foodtimes.eu\\\/it\\\/consumatori-e-salute\\\/la-cottura-degli-alimenti-influenza-il-microbioma-studio-scientifico\\\/\",\"name\":\"La cottura degli alimenti influenza il microbioma.\u00a0Studio scientifico - 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Lo studio recentemente pubblicato su\u00a0Nature Microbiology\u00a0mostra gli effetti\u00a0del consumo di cibi crudi o cotti sulla comunit\u00e0 microbica intestinale.\u00a0(1) Cottura dei cibi e microbioma I ricercatori\u00a0hanno somministrato alle cavie (ratti) gli stessi alimenti crudi e cotti. 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