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Pane e olio: sì o no?

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Pane e olio, adatto a tutte le tasche, ottimo per bambini e adulti, perfetto anche come base del pasto, aggiungendo ad esempio gli omega 3 del pesce e i micro-nutrienti del pomodoro.

A rilanciare questo “classico” un evento organizzato da Assitol, Associazione italiana dell’industria olearia.

“Per rilanciare l’extravergine, abbiamo pensato a un partner a nostro avviso altrettanto speciale: il pane- spiega Angelo Cremonini, presidente del gruppo olio d’oliva di Assitol- questi due capisaldi della dieta mediterranea, coniugati in una merenda per tutte le ore e tutte le tasche, rappresentano un abbinamento gastronomico straordinario, anche grazie alla possibilità di spaziare tra gusti diversi, sia per il pane che per l’olio”. “È dimostrato dalle evidenze scientifiche che i due alimenti si migliorano a vicenda dal punto di vista nutrizionale. L’olio si accompagna benissimo al pane, riducendone l’indice glicemico, e in una dieta varia ed equilibrata, può rappresentare un ottima merenda per i bambini “aggiunge invece Marco Silano, direttore dell’Unita’ Operativa Alimentazione Nutrizione e Salute dell’Istituto Superiore di Sanità.

In Italia esistono 200 tipi di pane, con 1500 varianti e quello che i consumatori scelgono sempre più spesso è a base di materie prime selezionate e con un valore aggiunto salutistico.

Ogni italiano ne mangia in media 85-90 grammi al giorno, con dei consumi in calo rispetto a 20 anni fa, ma si è osservata maggiore curiosità verso nuovi prodotti.

Anche per l’olio extravergine, alimento di qualità che da’personalità a ogni piatto, i consumi sono in calo: negli ultimi 20 anni, secondo i dati Coi, Consiglio oleicolo internazionale, si è passati da 13 kg procapite l’anno a 10,5.

Fonte: Ansa

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