{"id":118263,"date":"2026-09-26T22:01:22","date_gmt":"2026-09-26T19:01:22","guid":{"rendered":"https:\/\/prizrenpost.com\/al\/tete-konservues-te-zakonshem-ne-ushqime-lidhen-me-rrezik-me-te-larte-per-hipertension-ja-ku-gjenden-me-shpesh\/"},"modified":"2026-09-26T22:01:22","modified_gmt":"2026-09-26T19:01:22","slug":"tete-konservues-te-zakonshem-ne-ushqime-lidhen-me-rrezik-me-te-larte-per-hipertension-ja-ku-gjenden-me-shpesh","status":"publish","type":"post","link":"https:\/\/prizrenpost.com\/al\/tete-konservues-te-zakonshem-ne-ushqime-lidhen-me-rrezik-me-te-larte-per-hipertension-ja-ku-gjenden-me-shpesh\/","title":{"rendered":"Tet\u00eb konservues t\u00eb zakonsh\u00ebm n\u00eb ushqime lidhen me rrezik m\u00eb t\u00eb lart\u00eb p\u00ebr hipertension: Ja ku gjenden m\u00eb shpesh"},"content":{"rendered":"<figure class=\"post-featured-image\"><img decoding=\"async\" src=\"https:\/\/prizrenpost.com\/al\/wp-content\/uploads\/2026\/09\/21-11.jpg\" alt=\"Tet\u00eb konservues t\u00eb zakonsh\u00ebm n\u00eb ushqime lidhen me rrezik m\u00eb t\u00eb lart\u00eb p\u00ebr hipertension: Ja ku gjenden m\u00eb shpesh\"\/><\/figure>\n<p>Nj\u00eb studim i madh francez, i publikuar n\u00eb European Heart Journal, ndoqi mbi 112 mij\u00eb t\u00eb rritur p\u00ebr afro tet\u00eb vjet dhe gjeti lidhje mes konsumit m\u00eb t\u00eb lart\u00eb t\u00eb disa konservuesve dhe hipertensionit, nd\u00ebrsa p\u00ebr nj\u00eb prej tyre u pa edhe lidhje me s\u00ebmundjet kardiovaskulare<\/p>\n<p>Konservuesit p\u00ebrdoren gjer\u00ebsisht p\u00ebr t\u00eb zgjatur q\u00ebndrueshm\u00ebrin\u00eb e ushqimeve, p\u00ebr t\u00eb penguar zhvillimin e baktereve dhe mykut apo p\u00ebr t\u00eb ruajtur ngjyr\u00ebn dhe freskin\u00eb. Por nj\u00eb studim i madh francez ngre pik\u00ebpyetje p\u00ebr efektet afatgjata t\u00eb disa prej tyre n\u00eb sh\u00ebndetin e zemr\u00ebs dhe en\u00ebve t\u00eb gjakut.<\/p>\n<p>Studimi, i publikuar n\u00eb European Heart Journal, p\u00ebrfshiu 112,395 t\u00eb rritur n\u00eb Franc\u00eb, me mosh\u00eb mesatare rreth 43 vje\u00e7, t\u00eb ndjekur p\u00ebr nj\u00eb periudh\u00eb mesatare prej 7.9 vjet\u00ebsh. Studiuesit nga Inserm, INRAE, Universiteti Sorbonne Paris Nord dhe institucione t\u00eb tjera analizuan n\u00eb m\u00ebnyr\u00eb shum\u00eb t\u00eb detajuar ushqimin e pjes\u00ebmarr\u00ebsve, duke p\u00ebrfshir\u00eb edhe markat konkrete t\u00eb produkteve.<\/p>\n<p>Sipas rezultateve, personat me konsum m\u00eb t\u00eb lart\u00eb t\u00eb konservuesve joantioksidues kishin 29 p\u00ebr qind rrezik m\u00eb t\u00eb lart\u00eb p\u00ebr hipertension dhe 16 p\u00ebr qind rrezik m\u00eb t\u00eb lart\u00eb p\u00ebr s\u00ebmundje kardiovaskulare, krahasuar me ata me konsum m\u00eb t\u00eb ul\u00ebt. P\u00ebr totalin e konservuesve, rreziku p\u00ebr hipertension ishte rreth 24 p\u00ebr qind m\u00eb i lart\u00eb.<\/p>\n<p>Megjithat\u00eb, \u00ebsht\u00eb shum\u00eb e r\u00ebnd\u00ebsishme t\u00eb theksohet se b\u00ebhet fjal\u00eb p\u00ebr studim v\u00ebzhgues. Kjo do t\u00eb thot\u00eb se ai tregon lidhje statistikore, por nuk provon se konservuesit jan\u00eb shkaku i drejtp\u00ebrdrejt\u00eb i hipertensionit apo s\u00ebmundjeve t\u00eb zemr\u00ebs.<\/p>\n<p>Tet\u00eb konservues q\u00eb u lidh\u00ebn me hipertensionin<\/p>\n<p>Pas korrigjimeve statistikore, studiuesit identifikuan tet\u00eb aditiv\u00eb t\u00eb ve\u00e7ant\u00eb q\u00eb u shoq\u00ebruan me incidenc\u00eb m\u00eb t\u00eb lart\u00eb t\u00eb hipertensionit:<\/p>\n<p>E202 \u2013 sorbat kaliumi, q\u00eb p\u00ebrdoret n\u00eb produkte t\u00eb ndryshme t\u00eb p\u00ebrpunuara dhe pije.<br \/>\nE224 \u2013 metabisulfit kaliumi, i zakonsh\u00ebm sidomos n\u00eb ver\u00eb dhe pije t\u00eb tjera alkoolike.<br \/>\nE250 \u2013 nitrit natriumi, i p\u00ebrdorur gjer\u00ebsisht n\u00eb mishin e p\u00ebrpunuar.<br \/>\nE300 \u2013 acid askorbik, pra vitamina C kur p\u00ebrdoret si aditiv ushqimor.<br \/>\nE301 \u2013 askorbat natriumi, gjithashtu i p\u00ebrdorur n\u00eb p\u00ebrpunimin e ushqimeve, p\u00ebrfshir\u00eb mishin.<br \/>\nE316 \u2013 eritorbat natriumi, i pranish\u00ebm shpesh n\u00eb produktet e mishit.<br \/>\nE330 \u2013 acid citrik, shum\u00eb i zakonsh\u00ebm n\u00eb pije dhe ushqime t\u00eb p\u00ebrpunuara.<br \/>\nE392 \u2013 ekstrakt rozmarine, q\u00eb p\u00ebrdoret si antioksidues p\u00ebr t\u00eb mbrojtur yndyrat dhe vajrat nga oksidimi.<\/p>\n<p>Nj\u00eb rezultat ve\u00e7an\u00ebrisht interesant p\u00ebr vitamin\u00ebn C<\/p>\n<p>Nga t\u00eb gjith\u00eb aditiv\u00ebt e analizuar, acidi askorbik E300 u lidh edhe me 15 p\u00ebr qind rrezik m\u00eb t\u00eb lart\u00eb p\u00ebr s\u00ebmundje kardiovaskulare. Kjo mund t\u00eb ting\u00eblloj\u00eb paradoksale, sepse vitamina C nga frutat dhe perimet lidhet zakonisht me ushqyerje t\u00eb sh\u00ebndetshme.<\/p>\n<p>Por studiuesit theksojn\u00eb se vitamina C e marr\u00eb natyrsh\u00ebm nga ushqimet nuk duhet barazuar automatikisht me p\u00ebrdorimin e acidit askorbik si aditiv industrial. Edhe editoriali shoq\u00ebrues n\u00eb European Heart Journal v\u00ebren se efektet e nj\u00eb substance mund t\u00eb ndryshojn\u00eb sipas burimit, doz\u00ebs dhe kontekstit ushqimor.<\/p>\n<p>Autor\u00ebt p\u00ebrmendin disa mekanizma t\u00eb mundsh\u00ebm, p\u00ebrfshir\u00eb stresin oksidativ dhe ndikimin n\u00eb procese metabolike, por k\u00ebto shpjegime ende nuk jan\u00eb provuar si shkak te njer\u00ebzit.<\/p>\n<p>Nj\u00eb nga pikat e forta t\u00eb studimit ishte fakti se pjes\u00ebmarr\u00ebsit regjistruan n\u00eb m\u00ebnyr\u00eb t\u00eb p\u00ebrs\u00ebritur ushqimin e tyre dhe studiuesit lidh\u00ebn k\u00ebto t\u00eb dh\u00ebna me baza t\u00eb ndryshme t\u00eb p\u00ebrb\u00ebrjes s\u00eb produkteve dhe analiza laboratorike. Kjo e b\u00ebri vler\u00ebsimin e ekspozimit ndaj aditiv\u00ebve m\u00eb t\u00eb sakt\u00eb se n\u00eb shum\u00eb studime t\u00eb m\u00ebparshme.<\/p>\n<p>Studimi nuk sugjeron q\u00eb njer\u00ebzit t\u00eb frik\u00ebsohen nga \u00e7do produkt q\u00eb mban nj\u00eb kod \u201cE\u201d. As \u00e7do aditiv \u00ebsht\u00eb i nj\u00ebjt\u00eb dhe as prania e tij do t\u00eb thot\u00eb automatikisht rrezik.<\/p>\n<p>Por rezultatet mb\u00ebshtesin nj\u00eb k\u00ebshill\u00eb tashm\u00eb t\u00eb njohur: sa m\u00eb shum\u00eb ushqimi t\u00eb bazohet n\u00eb produkte t\u00eb fresk\u00ebta ose minimalisht t\u00eb p\u00ebrpunuara, aq m\u00eb pak ekspozim ka ndaj kombinimeve t\u00eb shumta t\u00eb aditiv\u00ebve industrial\u00eb.<\/p>\n<p>Autor\u00ebt k\u00ebrkojn\u00eb q\u00eb agjencit\u00eb rregullatore si EFSA dhe FDA t\u00eb vazhdojn\u00eb rivler\u00ebsimin e siguris\u00eb dhe p\u00ebrdorimit afatgjat\u00eb t\u00eb k\u00ebtyre substancave.<\/p>\n<hr style=\"margin:30px 0\"\/>\n<p style=\"font-size:13px;color:#666\">Burimi: <strong>mesazhi<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nj\u00eb studim i madh francez, i publikuar n\u00eb European Heart Journal, ndoqi mbi 112 mij\u00eb t\u00eb rritur p\u00ebr afro tet\u00eb vjet dhe gjeti lidhje mes konsumit m\u00eb t\u00eb lart\u00eb t\u00eb disa konservuesve dhe hipertensionit, nd\u00ebrsa p\u00ebr nj\u00eb prej tyre u pa edhe lidhje me s\u00ebmundjet kardiovaskulare Konservuesit p\u00ebrdoren gjer\u00ebsisht p\u00ebr t\u00eb zgjatur q\u00ebndrueshm\u00ebrin\u00eb e ushqimeve, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":118262,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-118263","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-shendetesi"],"_links":{"self":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts\/118263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/comments?post=118263"}],"version-history":[{"count":0,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/posts\/118263\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media\/118262"}],"wp:attachment":[{"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/media?parent=118263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/categories?post=118263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prizrenpost.com\/al\/wp-json\/wp\/v2\/tags?post=118263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}