Alma Gabriela Martínez Moreno

Efecto de la frecuencia y horario de alimentación sobre la termogénesis inducida por la dieta en humanos, una revisión sistemática

Total energy expenditure (TEE) has three components: basal expenditure, physical activity expenditure, and diet-induced thermogenesis (DIT). This last component, although represents 10% of TEE, if is altered, could have a long-term effect on body weight. Different factors have been shown to influence DIT, including diet composition. However, other factors such as feeding frequency and schedules have been studied for their role in altering DIT. This systematic review explores the research regarding the frequency and timing of feeding and its effect on DIT in humans. A search was made in the PubMed and Web of Science databases, which gave a total of 542 potential articles; 528 were excluded and 14 articles were used for this systematic review in accordance with the inclusion criteria. Although the results are still incipient, the effect of the circadian rhythms that influence the increase of the DIT in response to the morning meal when comparing it with night, as well as the increase in the DIT after the implementation of regular feeding frequencies and decreased DIT after the variable feeding frequencies, stand out. Finally, a tendency to increase in the DIT when the interprandial periods are equal to or greater than two hours and a decrease when these periods are less than two hours were also observed. These results point to a research field with therapeutic potential in the prevention and control of overweight and obesity.

Iron bioavailability of Lupinus rotundiflorus seeds and roots in low-iron-diet treated rats

1 Universidad de Guadalajara, Centro Universitario del Sur, Centro de Investigación en Comportamiento Alimentario y Nutrición. Guadalajara, Jalisco, México. 2 Universidad de Guadalajara, Centro Universitario de Ciencias Biológicas y Agropecuarias, Departamento de Botánica y Zoología. Camino Ing. Ramón Padilla, 2100, Predio Las Agujas, Nextipac, Zapopan, Jalisco, México. Correspondência para/ Correspondence to: MA RUIZ-LOPEZ. E-mail: .

Fasting effect on eating behavior in university students

Scientific evidence on the characterization of eating behavior indicates that food deprivation situations, such as fasting, the food value increases and alter the feeding pattern. Consequently food consumption increases and therefore caloric intake. The situation worsens when after a deprivation period the preferred foods are unhealthy or consumed in excess becoming tiggers for health problems (Capaldi, 1993; Gottschalk, Libby & Graff, 2000; Velez & Garcia, 2003). The aim of this study was to evaluate the effect of fasting on caloric intake and changing food preferences. This study was conducted with the participation of 9 university students who were classified according to their Body Mass Index (BMI) into three groups: Low-weight, Normo-weight and Over-weight. At the baseline participants were exposed to eight different foods. Same participants during the experimental phase were exposed to a period of fasting, subsequently were exposed to the same foods and record their consumption. Results showed that caloric intake and food preferences were altered after the fasting condition, differential effects among participants were observed. Low-weight group increased their food consumption while Normal-weight and Over-weight groups decreased.

Drinking behavior disorders: a research proposal.

Abstract Disorder word refers a signs, symptoms and behaviors group those who can occur in many clinical ways and in severity different levels. Although drinking behavior disorders research is know it a little, it has observed a raise of disorder responses in relation with excessive behavior whos require urgent academic attention. One of its principal problems for lack of knowledge apparent consists about measuring and conceptualization phenomenon. The objective of present work consists about discussion on drinking disorder behaviors. The purpose is to review its definition and propose potomania, drunkorexia and sugar bingeing like drinking disorders through a descriptive analysis. Content of this work includes the thirst and drinking behavior part and its methods and experimental manipulations used. We recognize the lack of scientific research to determine if they can considerate or not disorders. In a near future we discuss the possibility of another behaviors inclusion like drinking behaviors disorders.

Effect of early exposure to sucralose on fluid intake in rats

Abstract Experimental evidence has demonstrated the effect of exposure history on feeding behavior in organisms. However, it is reported that sucralose is not adequately consumed by the rats.The aim of this study was to evaluate effect of early exposure to sucralose in subsequent fluid intake in Wistar rats. Twenty rats were assigned into two groups, A and S. The S group was exposed to sucralose from nursing, since her mother drank a solution with sucralose during this stage. Group A was exposed to water. At 90 days of age both groups received a solution with sucralose for 10 days, followed by 10 days in which they returned to initial conditions (A, water and S, sucralose). Later both groups received water for 10 days, ending the experiment with a return to initial conditions for 10 days. The results showed a differential effect in sucralose and water consumption with respect to sex. In particular females consumed more sucralose than males. However, experimental group exposed to it early sucralose showed a higher consumption compared with the group exposed to water. These results showed that exposure to sucralose flavor during lactation influences the fluids habitually consumed by females, also showed differential effects with respect to sex. Animals exposed to sucralose from nursing showed an increase in sucralose consumption after water intake. This evidence demonstrates the role that early exposure to specific flavors in the pattern of consumption in adulthood. Additionally, it is possible to point out the importance of learning at an early age as a tool to prevent the development of food pathologies.