Prácticas efectivas y conocimientos parciales
negociaciones en torno a la “hipótesis del colesterol"
DOI:
https://doi.org/10.52712/issn.1850-0013-682Palavras-chave:
coproducción, colesterol, margarina, prácticasResumo
Los intentos de relacionar el colesterol alto con el riesgo de desarrollar una enfermedad cardiovascular se remontan a 1916. Es a partir de 1950 cuando se produce un momento de gran intensidad de estudios clínicos y epidemiológicos que buscan pruebas para esta relación. La hipótesis del colesterol, lejos de ser aceptada, estuvo sometida a una gran polémica durante la década de 1950, y también a gran atención por parte de la opinión pública. La importancia que adquieren las ideas sobre nutrición es fundamental para que se empiece a relacionar el colesterol adquirido a través de la alimentación con un elevado colesterol en sangre, y el efecto de este en el riesgo de sufrir una enfermedad cardiovascular. En este contexto, la aparición en el mercado estadounidense de una margarina a base de ácidos grasos vegetales poliinsaturados capaz de reducir el colesterol y la hipótesis que sostiene que un elevado colesterol supone un factor de riesgo para desarrollar una enfermedad coronaria son un ejemplo de la compleja relación entre investigación científica, industria alimentaria y consumidores. Todos ellos participan de un proceso de coproducción del conocimiento alrededor de colesterol, dieta y prevención de enfermedad coronaria.
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