<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2007-1523</journal-id>
<journal-title><![CDATA[Revista mexicana de trastornos alimentarios]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Mex. de trastor. aliment]]></abbrev-journal-title>
<issn>2007-1523</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional Autónoma de México, Facultad de Estudios Superiores Iztacala]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-15232018000100003</article-id>
<article-id pub-id-type="doi">10.22201/fesi.20071523e.2018.1.447</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efectos diferenciales del condicionamiento aversivo a sabores sobre la ingesta de sacarosa y estevia]]></article-title>
<article-title xml:lang="en"><![CDATA[Differential effects of conditioned taste aversion on sucrose and stevia intake]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martinez-Moreno]]></surname>
<given-names><![CDATA[Alma Gabriela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Espinoza]]></surname>
<given-names><![CDATA[Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Miguel Gómez]]></surname>
<given-names><![CDATA[Hugo Daniel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Guzmán Aburto]]></surname>
<given-names><![CDATA[Martha Beatríz]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Muro Serur]]></surname>
<given-names><![CDATA[Leslie Yarenni del]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Guadalajara Centro Universitario del Sur Centro de Investigaciones en Comportamiento Alimentario y Nutrición]]></institution>
<addr-line><![CDATA[Ciudad Guzmán Jalisco]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2018</year>
</pub-date>
<volume>9</volume>
<numero>1</numero>
<fpage>3</fpage>
<lpage>10</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-15232018000100003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-15232018000100003&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-15232018000100003&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La asociación entre un estímulo alimentario y una sensación de malestar produce una aversión alimentaria, procedimiento denominado condicionamiento aversivo a sabores (CAS). Dado que no existen evidencias claras acerca de los efectos de este procedimiento sobre el consumo de endulzantes, el propósito de este estudio fue examinar la efectividad del CAS para disminuir el consumo de dos endulzantes naturales. Se trabajó con 30 ratas Wistar, distribuidas en tres grupos. En la fase 1 los grupos fueron expuestos a alimento y cada uno a una solución distinta: agua + sacarosa (G1), agua + estevia (G2) y agua sin endulzar (GC). En la fase 2 los grupos experimentales recibieron una inyección intraperitoneal de cloruro de litio. En la fase 3 los grupos retornaron a las condiciones de la primera fase. Después del CAS, G1 y G2 disminuyeron significativamente su consumo de bebida, sin embargo fue mayor al registrado en GC. Los resultados se discuten en función de la asociación entre el sabor y el contenido energético, lo que permite establecer nuevas directrices en el estudio del consumo de endulzantes. Se concluye que los procedimientos que producen aversión condicionada podrían resultar eficaces en el control de algunas conductas alimentarias alteradas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Conducta alimentaria]]></kwd>
<kwd lng="es"><![CDATA[Condicionamiento aversivo a sabores]]></kwd>
<kwd lng="es"><![CDATA[Aversión condicionada]]></kwd>
<kwd lng="es"><![CDATA[Endulzantes]]></kwd>
<kwd lng="es"><![CDATA[Preferencias alimentarias]]></kwd>
<kwd lng="en"><![CDATA[Feeding behavior]]></kwd>
<kwd lng="en"><![CDATA[Conditioned taste aversion]]></kwd>
<kwd lng="en"><![CDATA[Conditioned flavor preferences]]></kwd>
<kwd lng="en"><![CDATA[Sweeteners]]></kwd>
<kwd lng="en"><![CDATA[Food preferences]]></kwd>
</kwd-group>
</article-meta>
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