Elia Valdés Miramontes

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: .

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.