--- title: "Enfermedades de origen alimentario: una preocupación para los vegetarianos - IVU - International Vegetarian Union" description: "Enfermedades de origen alimentario: una preocupación para los vegetarianos: Enfermedades de origen alimentario: una preocupación para los vegetarianos de Toronto Vegetarian Association por Sally Grande A la vista de la Enfermedad de las Vacas Locas (BSE) y su equivalente humana, CJD," url: "https://ivu.org/international-vegetarian-union/resources/interviews/6720-spanish-trans-tva-salmonella.html" date: "2026-11-06T00:15:58+00:00" language: "en-GB" --- # Enfermedades de origen alimentario: una preocupación para los vegetarianos ![Enfermedades de origen alimentario: una preocupación para los vegetarianos](https://ivu.org/images/legacy/history/banners/spanish-trans-tva-salmonella.png) | **Enfermedades de origen alimentario: una preocupación para los vegetarianos** de **[Toronto Vegetarian Association](http://www.veg.on.ca/)***por Sally Grande* A la vista de la Enfermedad de las Vacas Locas (BSE) y su equivalente humana, CJD, quizá parezca que otras enfermedades de origen alimentario sean más aisladas, especialmente para los vegetarianos. Tom Harpur, un escritor local y defensor del vegetarianismo, sugirió en 1994 que deberían aparecer advertencias como las de los paquetes de cigarrillos en los mostradores de carne de los supermercados.1 En el mismo artículo, también proporcionaba las cifras estimadas de los gastos sanitarios en EE.UU. destinados a tratar dolencias ampliamente atribuibles a una dieta basada en productos animales. Obsérvese el lugar que ocupan en la lista los problemas de origen alimentario. ``` Cáncer 16.500 millones dólares EE.UU. Diabetes 17.000 millones Enf. del Corazón 9.500 millones Hipertensión 8.500 millones Probl. de origen alimentario 5.500 millones Cálculos biliares 2.400 millones Probl. relac. con la obesidad 1.900 millones ``` En Canadá, el coste anual del tratamiento de los problemas de origen alimentario es de 846 millones de dólares. Cada año, unos 6.5 millones de personas experimentan náuseas, vómitos o diarreas asociados con intoxicación por salmonella. Aunque la salmonelosis es raramente mortal, suceden más de 3.000 muertes al año y generalmente ocurren entre los grupos de alto riesgo: niños, ancianos, mujeres embarazadas y aquellos que tienen el sistema inmunitario debilitado. La salmonella solía ser considerada como enfermedad molestia. Los síntomas pueden variar en intensidad debido a la cantidad y el tipo de bacteria ingerida y el estado de salud general del individuo en cuestión. No es sorprendente la estimación de que por cada caso diagnosticado otros 300 casos no se comunican. Entre las más de 2000 cepas de salmonella, está la particularmente grave de la Salmonella enteritidis, que se encuentra en los ovarios de las gallinas y en consecuencia en sus huevos. Sin embargo, se estima que sólo uno de cada 10.000 huevos está contaminado y que sólo el 10% de los casos anuales de intoxicación por salmonella están provocados por huevos.2 Los vegetarianos, e incluso los veganos, pueden ser los receptores finales de la bacteria transmitida por utensilios de cocina sucios. Un reciente brote de una forma particularmente virulenta de salmonella sucedido en la región sur de Ontario estuvo originado por queso contaminado como resultado de usar cubos infectados para recoger la leche con la que se elaboraba el queso. Los huevos crudos o poco cocidos, el pollo o la carne poco hecha, o cualquier utensilio empleado en la manipulación de cadáveres de animales son los principales responsables. Incluso el pollo cocido es susceptible, especialmente si está preparado "a fuego lento", como es costumbre a menudo para las fiestas tradicionales. Un reciente estudio de la industria avícola en EE.UU. describía los cadáveres de pollos y pavos siendo procesados como nadando en una "sopa fecal" de contaminación por el contenido de sus propios intestinos.3 Douglas Powell, escribiendo en 1994 desde el programa de graduación de Ciencias Alimentarias de la Universidad de Guelph, afirmaba que la prevalencia de salmonela en Canadá es atribuible al aumento del comercio alimentario internacional, al almacenamiento inapropiado de alimentos y a prácticas productivas sospechosas.4 Cualquiera de estas áreas sería adecuada para un estudio más profundo. Los nuevos vegetarianos que puede que acentúen su consumo de huevos para sustituir en sus dietas la carne suprimida, o los vegetarianos de hogares no-vegetarianos, pueden correr un riesgo mayor del que suponen. --- 1\. Tom Harpur, "Man the carnivore makes himself sick" ("El hombre carnívoro se enferma a sí mismo"), The Toronto Star, 10 de Dic. de 1995 2\. UC Berkeley Wellness Letter,"Salmonella exaggerated" ("La salmonela exagerada"), Deciembre de 1994, p. 4. 3\. MacLeans Magazine, 25 de Marzo de 1996. 4\. Douglas Powell, "When dinner has a dark side" ("Cuando la cena tiene un lado oscuro"), The Toronto Star, 3 de Nov. de 1994, p. A19. | \| \| \|---\|---\| A note on this archive. The history section of this website is drawn from a body of legacy content originally compiled by John Davis, former manager of the International Vegetarian Union. It represents his curation of historical material, and in places includes passages written by him directly. Over the years, the IVU website has migrated between several different hosting servers. In the course of these migrations, a number of PDF files were unfortunately lost, and **some links to PDF documents may no longer function**. 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