Differential effects of conditioned taste aversion on sucrose and stevia intake / Efectos diferenciales del condicionamiento aversivo a sabores sobre la ingesta de sacarosa y estevia

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.

Cafeteria diet from birth to adulthood promotes hepatic steatosis and redox imbalance in Wistar rats

“…The cafeteria diet is characterized by a high calorie diet that contains highly palatable foods, such as chocolate, peanuts and biscuits. It is also considered a high-fat diet, as it contains a large amount of saturated fats, besides containing large amounts of sugars, which please rodents' taste (Martinez-Moreno et al, 2017;Padilla et al, 2019). The present study showed that a standardized cafeteria diet administered from birth to adulthood can promote a condition of hepatic steatosis in animals, with micro and macrovacuoles, accumulation of lipids in the liver and redox imbalance of the organ.…”

Effects of exposure to novel taste stimuli on taste aversive conditioning (TAC) in rats / Efectos de la exposición a estímulos gustativos novedosos sobre el condicionamiento aversivo a sabores (CAS) en ratas

“…Los EC que se han utilizado con más frecuencia en investigaciones con modelos murinos son soluciones endulzadas (Ackroff et al, 1993;Anderson et al, 2006;Martínez-Moreno et al, 2018;Miranda et al, 2023;Misanin et al, 2002), aunque los sabores de las proteínas parecen ser más efectivos que los carbohidratos en el condicionamiento aversivo (Sclafani & Ackroff, 2020). Sin embargo, en otros modelos animales el estudio del CAS se ha extendido a diferentes alimentos en presentación sólida, entre los que se han incluido, principalmente debido a sus características organolépticas y aporte calórico o por su toxicidad, pasas, cacahuates, maíz molido, huevos de codorniz, gusanos blancos, harina, mezcla de avena y azúcar glas en ratas, hierba carmín en caballos, varias especies de gramíneas en ovejas y hojas de Mascagnia rigida en cabras (Barbosa et al, 2008;Gentle et al, 2006;Ginane & Dumont, 2006;Pfister et al, 2002).…”