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Revista mexicana de trastornos alimentarios

versión On-line ISSN 2007-1523


MARTINEZ-MORENO, Alma Gabriela et al. Differential effects of conditioned taste aversion on sucrose and stevia intake. Rev. Mex. de trastor. aliment [online]. 2018, vol.9, n.1, pp.3-10. ISSN 2007-1523.

The association between a food stimulus and a feeling of discomfort produces a food aversion; this procedure is called aversive taste conditioning (ATC). Since there is no clear evidence about the effects of this procedure on the consumption of sweeteners, the purpose of this study was to examine the effectiveness of ATC to decrease the consumption of two natural sweeteners. Thirty Wistar rats were divided into three groups. In phase 1 all groups were exposed to free food access and each group to a different solution: water + sucrose (G1), water + stevia (G2) and unsweetened water (CG). In phase 2 the experimental groups received an intraperitoneal injection of lithium chloride. In phase 3 the groups returned to the conditions of the first phase. After the ATC, the G1 and G2 significantly decreased their beverage consumption, although it was higher than the consumption of CG. The results are discussed in terms of the association between flavor and energy content, which allows establishing new guidelines in the study of the consumption of sweeteners. It is concluded that procedures such as ATC are effective in the control of some disordered eating behaviors.

Palabras llave : Feeding behavior; Conditioned taste aversion; Conditioned flavor preferences; Sweeteners; Food preferences.

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