Paula Ledesma Gutiérrez, Rocío Martínez Garrido, Fanny Flores Sandoval, Ana Acuña Dericke, Favián Treulen Seguel, Luis Bustos Medina, Marcell Leonario Rodriguez
{"title":"Estado nutricional y preferencia del sabor dulce en adultos chilenos","authors":"Paula Ledesma Gutiérrez, Rocío Martínez Garrido, Fanny Flores Sandoval, Ana Acuña Dericke, Favián Treulen Seguel, Luis Bustos Medina, Marcell Leonario Rodriguez","doi":"10.37527/2020.70.4.002","DOIUrl":null,"url":null,"abstract":"El dramatico aumento de la prevalencia e incidencia de la obesidad sugiere que factores ambientales y cambios en el estilo de vida contribuyen de forma importante a su tendencia epidemica. En humanos, se han reportado diferencias interindividuales en los umbrales de deteccion y preferencia del sabor dulce, lo que podria afectar la ingesta habitual de azucares, y por ende al estado nutricional. Objetivo: El presente estudio busca determinar la relacion entre el estado nutricional y la preferencia al sabor dulce en la comunidad de un establecimiento de educacion superior. Metodo: Muestra fue constituida por estudiantes, funcionarios y docentes, entre 18 y 60 anos, pertenecientes a la Universidad Mayor, Sede Temuco. Para determinar preferencia al sabor dulce se empleo prueba organoleptica que mide grado de satisfaccion frente a solucion dulce, junto a ello se realizaron mediciones de peso y talla para determinar el Indice de Masa Corporal. Resultados: Muestra final comprendio de 319 personas, de las cuales un 30,1% fueron hombres y 69,9% mujeres. No se observaron diferencias significativas en la preferencia hacia las soluciones con mayor concentracion de sacarosa segun el estado nutricional. Sin embargo, el modelo predictivo desarrollado arrojo que hombres prefieren las soluciones con mayor concentracion de azucar independiente de la edad y estado nutricional. Conclusiones: Es necesario desarrollar nuevos estudios que permitan aclarar si la preferencia al sabor dulce favorece el desarrollo de obesidad y sobrepeso, o si es la composicion nutricional de los alimentos procesados o ultraprocesados, lo que esta teniendo un mayor impacto negativo en el estado nutricional de la poblacion. The dramatic increase in the prevalence and incidence of obesity seems to suggest that environmental factors and lifestyle changes are contributing significantly to the epidemic trend of this pathology. In humans, inter-individual differences in the thresholds of preference of sweet taste have been reported, which could affect habitual sugar intake, and therefore the nutritional status. Objective: The present study seeks to determine the relationship between nutritional status and the preference of sweet taste in the population of a higher education establishment. Method: Sample was constituted by students, officials and teachers between 18 and 60 years, belonging to the Universidad Mayor, Temuco. To determine the perception of the sweet taste, an organoleptic test was used that measures the degree of satisfaction with the sweet solution, along with this, weight and height measurements were made to determine the Body Mass Index. Results: Final sample comprised 319 people, of which 30.1% were men and 69.9% women. No significant differences were observed in the preference for solutions with a higher concentration of sucrose according to nutritional status. However, a predictive model developed showed that men prefer the solutions with the highest concentration of sugar regardless of age and nutritional status. Conclusions: It is necessary to develop new studies to clarify whether the preference for sweet taste favors the development of obesity and overweight, or if it is the nutritional composition of processed or ultraprocessed foods, which is having a greater negative impact on the nutritional status of the population.","PeriodicalId":8390,"journal":{"name":"Archivos Latinoamericanos De Nutricion","volume":"61 1","pages":"247-254"},"PeriodicalIF":0.5000,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Archivos Latinoamericanos De Nutricion","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.37527/2020.70.4.002","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0
Abstract
El dramatico aumento de la prevalencia e incidencia de la obesidad sugiere que factores ambientales y cambios en el estilo de vida contribuyen de forma importante a su tendencia epidemica. En humanos, se han reportado diferencias interindividuales en los umbrales de deteccion y preferencia del sabor dulce, lo que podria afectar la ingesta habitual de azucares, y por ende al estado nutricional. Objetivo: El presente estudio busca determinar la relacion entre el estado nutricional y la preferencia al sabor dulce en la comunidad de un establecimiento de educacion superior. Metodo: Muestra fue constituida por estudiantes, funcionarios y docentes, entre 18 y 60 anos, pertenecientes a la Universidad Mayor, Sede Temuco. Para determinar preferencia al sabor dulce se empleo prueba organoleptica que mide grado de satisfaccion frente a solucion dulce, junto a ello se realizaron mediciones de peso y talla para determinar el Indice de Masa Corporal. Resultados: Muestra final comprendio de 319 personas, de las cuales un 30,1% fueron hombres y 69,9% mujeres. No se observaron diferencias significativas en la preferencia hacia las soluciones con mayor concentracion de sacarosa segun el estado nutricional. Sin embargo, el modelo predictivo desarrollado arrojo que hombres prefieren las soluciones con mayor concentracion de azucar independiente de la edad y estado nutricional. Conclusiones: Es necesario desarrollar nuevos estudios que permitan aclarar si la preferencia al sabor dulce favorece el desarrollo de obesidad y sobrepeso, o si es la composicion nutricional de los alimentos procesados o ultraprocesados, lo que esta teniendo un mayor impacto negativo en el estado nutricional de la poblacion. The dramatic increase in the prevalence and incidence of obesity seems to suggest that environmental factors and lifestyle changes are contributing significantly to the epidemic trend of this pathology. In humans, inter-individual differences in the thresholds of preference of sweet taste have been reported, which could affect habitual sugar intake, and therefore the nutritional status. Objective: The present study seeks to determine the relationship between nutritional status and the preference of sweet taste in the population of a higher education establishment. Method: Sample was constituted by students, officials and teachers between 18 and 60 years, belonging to the Universidad Mayor, Temuco. To determine the perception of the sweet taste, an organoleptic test was used that measures the degree of satisfaction with the sweet solution, along with this, weight and height measurements were made to determine the Body Mass Index. Results: Final sample comprised 319 people, of which 30.1% were men and 69.9% women. No significant differences were observed in the preference for solutions with a higher concentration of sucrose according to nutritional status. However, a predictive model developed showed that men prefer the solutions with the highest concentration of sugar regardless of age and nutritional status. Conclusions: It is necessary to develop new studies to clarify whether the preference for sweet taste favors the development of obesity and overweight, or if it is the nutritional composition of processed or ultraprocessed foods, which is having a greater negative impact on the nutritional status of the population.
期刊介绍:
Archivos Latinoamericanos de Nutrición (ALAN) is the official publication of the Sociedad Latinoamericana de Nutición (SLAN), for the dissemination of knowledge in the fields of food and nutrition, principally throughout the American Hemisphere. Articles in Spanish, English, Portuguese and French are accepted, both from the Society members and from nonmembers, in the following categories: 1. General articles (critical scientific reviews); 2. Research articles (originals); 3. Papers in applied nutrition (analytical results from intervention programs and discussion of reconmendations of practical application), and 4. Letters to Editor (short comments of general interest or about scientific facts and results previously published in Archives).