Restaurant menus list, or at least make this information readily available, which foods may trigger an allergic reaction. This could include milk, fish, or eggs. We also see this in supermarkets, where the crossed-out wheat symbol, indicating that a product is gluten-free, is increasingly common. This paradigm shift is easily understood by looking at data from recent decades, which show that the immune system of the population, especially younger people, is changing. While allergy consultations in Spain numbered less than two million annually in 2011, by 2023 that figure had climbed to 16 million. Within this spectrum of illnesses, food allergies are experiencing the most rapid growth. Experts have also identified an increase in food intolerances, although they caution against distinguishing between the two phenomena and point out that, in some cases, there is insufficient evidence to determine whether someone is intolerant or not, attributing it to a growing trend. Maria Teresa Dordal, an allergist at Bellvitge Hospital and a member of the Scientific Advisory Committee on Food Safety in Catalonia, explains that allergies have an immunological component; that is, the body responds abnormally to food proteins. These can trigger immediate reactions after ingestion, such as hives or difficulty breathing, or delayed reactions, occurring three to four hours after eating. Of all the consequences, the most serious is anaphylaxis, a systemic reaction that can be life-threatening. In contrast, food intolerances are adverse reactions that occur when there is a condition that prevents the proper digestion of a food or one of its components. "In terms of the mechanism, they are very different," emphasizes pediatric allergist Mònica Piquer, coordinator of the complex food allergy unit at Sant Joan de Déu Hospital. Intolerance occurs when the body is unable to properly process or digest a food component. In this case, the immune system is not involved; rather, it is due to an enzymatic, metabolic, or digestive mechanism. The most common symptoms are digestive, such as stomach pain, diarrhea, vomiting, nausea, or gas, which can be very bothersome but do not pose a risk to the patient's life. Furthermore, they are dose-dependent, meaning that the greater the intake of the food in question, the more digestive symptoms the person experiences, says Piquer.

The protein craze has transformed supermarket aisles in recent years, and now we can find all kinds of protein products that promise better health. The range is becoming increasingly broadThis ranges from fortified yogurts, cereal bars, and bread to protein shakes designed to build muscle mass and complement a healthy diet. The food industry's message is simple: the more protein, the better. Similarly, there is a growing number of posts on social media advocating for this. However, experts warn that protein intake varies from person to person and should never be increased if it means neglecting other nutrients that are equally important for health and a balanced diet.

Taking advantage of the fact that these are days of gastronomic indulgence, in Sunday's dossier we want to focus on our general overconsumption of ultra-processed foods, a temptation that is easy to succumb to, but which has consequences. Scientific evidence links the consumption of these products to diseases with a higher risk of premature death. And in the last year, studies have increased, as have calls from scientists to put a stop to this. We'll look at what happens to our bodies when we eat, what the experts say, what alternatives exist, and what the differences are between prepared, processed, and ultra-processed foods.

In one way or another, humans have always processed food. We started by cooking it over fire; we dried, cured, salted, or fermented it to preserve it better. And later, we canned it. With all these processes, we gained in food safety and were also able to keep food in good condition for longer periods. These products also saved us time, effort, and money.

It's an easy, generally cheap, almost always tasty, and undoubtedly addictive food. The problem is that it hurts, as it harms human health, causing not only obesity and diabetes but also heart disease, cancer, and depression. There is scientific evidence showing that continuous consumption can, in some cases, lead to premature death. That's why, recently, fifty researchers made an appeal to the journal The Lancet demanding legislative measures to curb ultra-processed food, which they describe as a "global threat." UNICEF published a report last September calling childhood obesity worldwide a "silent epidemic" and warning that the advertising and distribution of ultra-processed foods must be controlled, as it now considers them a greater threat to children's health than malnutrition. And in the United States, the San Francisco district attorney has announced that he will sue major food companies because, he claims, the food they manufacture is as harmful to people's health as tobacco or opioids.

I'd say I was still in the semi-critical ward, waiting for a stent to be inserted, when a nurse from the cardiac rehabilitation service at Hospital del Mar came in. Very kindly, she informed me of the new life that awaited me if I wanted to buy as few copies as possible to repeat the less-than-recommendable experience of a heart attack. One of the sheets she handed me was a proposal for breakfast, lunch, snacks, and dinner for fourteen days. I read it, and that feast of Burgos cheese, boiled chard, and natural yogurts knocked my socks off. I don't know if following that menu to the letter would increase my life expectancy—I suppose it would—but as the joke goes, all the added time would seem very long.

The current obsession with achieving perfect bodies cannot be understood without social media, which has been filled with workouts and miracle diets for losing weight and improving health. One of the methods that has gained popularity in recent years is intermittent fasting, promoted by celebrities and influencers as an almost magical solution for a healthier life. Although many people who follow it claim to have benefits, the reality is that the scientific evidence on this method is "limited and uncertain," explains nutritionist Mercè Gonzalo. Therefore, although some people achieve positive results with this method, Restricting caloric intake can carry risks depending on each individual's physiological situation, says Gonzalo.

There are many myths about fruit: how much to eat, when, how, or which one. But it all boils down to the fact that fruits are essential for a balanced and healthy diet, can be eaten at any time, are rich in vitamins and minerals, and are better eaten whole than in juice. Eulàlia Vidal Garcia, PhD in Pharmacy, nutrition expert, and professor at the Blanquerna School of Health Sciences at Ramon Llull University, gives us the keys to overcoming these misconceptions about fruit.

What is the secret to a long and healthy life? Catalan supercentenarian grandmother Maria Branyas, who until passed away last August She was the longest-lived person in the world, she had it clear: "order, tranquility, good connection with family and friends, contact with nature, emotional stability, not having worries, regret, being positive and staying away from toxic people."

Nowadays, everyone is clear that food plays a key role in health, but if we split hairs and ask what is the best way to eat, would we all agree? Studies show that we are consuming more and more ultra-processed foods, which has a negative impact on the body, while at the same time, we receive a lot of information every day about supposed miracle foods and superfoods; or diets that contradict each other and that, in the end, only serve to confuse us about how we should eat: from the low-fat diet that became popular in the 90s, when everything became light; in the paleo and Atkins diets; or, until recently, the ketogenic diet. And now, if there is an undisputed star of the food trend, it is the anti-inflammatory diet, which we have been seeing and hearing about so much lately on social media, in books and even from health professionals, the benefits it brings and, therefore, the need to follow it.