{"id":28554,"date":"2026-03-19T18:46:05","date_gmt":"2026-03-19T16:46:05","guid":{"rendered":"https:\/\/www.recetas-es.top\/?p=28554"},"modified":"2026-03-19T18:46:05","modified_gmt":"2026-03-19T16:46:05","slug":"peligro-de-la-acrilamida-60-de-riesgo-de-infarto-y-accidente-cerebrovascular","status":"publish","type":"post","link":"https:\/\/www.recetas-es.top\/?p=28554","title":{"rendered":"Peligro de la acrilamida: 60% de riesgo de infarto y accidente cerebrovascular."},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Los cient\u00edficos advierten sobre los peligros de una sustancia qu\u00edmica que se forma durante la cocci\u00f3n de algunos alimentos populares. Afirman que puede aumentar el riesgo de infarto y accidente cerebrovascular en un 60%. Conocida como acrilamida, se forma al calentar alimentos como las patatas, el pan y el caf\u00e9. Se encuentra frecuentemente en carbohidratos quemados y se produce como resultado de una reacci\u00f3n entre el calor y los az\u00facares naturales, lo que provoca que se doren.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Efectos de la acrilamida<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La acrilamida se encuentra en alimentos procesados, incluidos los ultraprocesados, as\u00ed como en algunos cosm\u00e9ticos y cigarrillos. Durante a\u00f1os, ha existido la preocupaci\u00f3n de que la acrilamida pueda causar reacciones en el organismo que podr\u00edan derivar en c\u00e1ncer. Sin embargo, un grupo de investigadores espa\u00f1oles ha descubierto otro riesgo potencial asociado al consumo de acrilamida: las enfermedades cardiovasculares.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los cient\u00edficos advierten sobre los peligros de una sustancia qu\u00edmica que se forma durante la cocci\u00f3n de algunos alimentos populares. Afirman que puede aumentar el riesgo de infarto y accidente [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":28555,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-28554","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-porque"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Peligro de la acrilamida: 60% de riesgo de infarto y accidente cerebrovascular. - Recetas Simple<\/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.recetas-es.top\/?p=28554\" \/>\n<meta property=\"og:locale\" content=\"uk_UA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Peligro de la acrilamida: 60% de riesgo de infarto y accidente cerebrovascular. - Recetas Simple\" \/>\n<meta property=\"og:description\" content=\"Los cient\u00edficos advierten sobre los peligros de una sustancia qu\u00edmica que se forma durante la cocci\u00f3n de algunos alimentos populares. Afirman que puede aumentar el riesgo de infarto y accidente [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.recetas-es.top\/?p=28554\" \/>\n<meta property=\"og:site_name\" content=\"Recetas Simple\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-19T16:46:05+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.recetas-es.top\/wp-content\/uploads\/2026\/03\/\u0437\u043e\u0431\u0440\u0430\u0436\u0435\u043d\u043d\u044f_2026-03-19_184541420.png\" \/>\n\t<meta property=\"og:image:width\" content=\"928\" \/>\n\t<meta property=\"og:image:height\" content=\"1152\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Mia Mia\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u041d\u0430\u043f\u0438\u0441\u0430\u043d\u043e\" \/>\n\t<meta name=\"twitter:data1\" content=\"Mia Mia\" \/>\n\t<meta name=\"twitter:label2\" content=\"\u041f\u0440\u0438\u0431\u043b. \u0447\u0430\u0441 \u0447\u0438\u0442\u0430\u043d\u043d\u044f\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 \u0445\u0432\u0438\u043b\u0438\u043d\u0430\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.recetas-es.top\/?p=28554\",\"url\":\"https:\/\/www.recetas-es.top\/?p=28554\",\"name\":\"Peligro de la acrilamida: 60% de riesgo de infarto y accidente cerebrovascular. - Recetas Simple\",\"isPartOf\":{\"@id\":\"https:\/\/www.recetas-es.top\/#website\"},\"datePublished\":\"2026-03-19T16:46:05+00:00\",\"dateModified\":\"2026-03-19T16:46:05+00:00\",\"author\":{\"@id\":\"https:\/\/www.recetas-es.top\/#\/schema\/person\/dd8e42cf4dc47c8a5de60c8719c6b3a1\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.recetas-es.top\/?p=28554#breadcrumb\"},\"inLanguage\":\"uk\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.recetas-es.top\/?p=28554\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.recetas-es.top\/?p=28554#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"\u0413\u043e\u043b\u043e\u0432\u043d\u0430\",\"item\":\"https:\/\/www.recetas-es.top\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Peligro de la acrilamida: 60% de riesgo de infarto y accidente cerebrovascular.\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.recetas-es.top\/#website\",\"url\":\"https:\/\/www.recetas-es.top\/\",\"name\":\"Recetas Simple\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.recetas-es.top\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"uk\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.recetas-es.top\/#\/schema\/person\/dd8e42cf4dc47c8a5de60c8719c6b3a1\",\"name\":\"Mia Mia\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"uk\",\"@id\":\"https:\/\/www.recetas-es.top\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/c45b1e4f6a1f665f5e1598b6404e18fde0c8f732760ae892a2ddc6df5701cd65?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/c45b1e4f6a1f665f5e1598b6404e18fde0c8f732760ae892a2ddc6df5701cd65?s=96&d=mm&r=g\",\"caption\":\"Mia Mia\"},\"url\":\"https:\/\/www.recetas-es.top\/?author=4\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Peligro de la acrilamida: 60% de riesgo de infarto y accidente cerebrovascular. - Recetas Simple","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.recetas-es.top\/?p=28554","og_locale":"uk_UA","og_type":"article","og_title":"Peligro de la acrilamida: 60% de riesgo de infarto y accidente cerebrovascular. - Recetas Simple","og_description":"Los cient\u00edficos advierten sobre los peligros de una sustancia qu\u00edmica que se forma durante la cocci\u00f3n de algunos alimentos populares. 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