Relación entre la percepción del sabor dulce y la composición corporal de estudiantes universitarios
DOI:
https://doi.org/10.17533/udea.penh.v25n2a04Palabras clave:
Percepción del gusto, sacarosa, composición corporal, estudiantes, universidadesResumen
Antecedentes: ante el aumento de la malnutrición por exceso (sobrepeso y obesidad), se han investigado múltiples factores que podrían estar relacionados con el aumento de esta incidencia, uno de estos es la alteración en la percepción del sabor dulce. Objetivo: relacionar la percepción subjetiva de intensidad del sabor dulce con la composición corporal en estudiantes universitarios de la ciudad de Talca, Chile. Materiales y métodos: estudio cuasiexperimental con un diseño cruzado y ciego simple. La muestra de 43 voluntarios fue sometida a un examen
de impedancia bioeléctrica para determinar la composición corporal. La percepción de intensidad del sabor dulce se determinó con cinco concentraciones de sacarosa al 5, 10, 15, 20 y 25 %, las que debieron ser evaluadas en una escala visual análoga (EVA), desde “no percibo dulzor” hasta “es demasiado dulce”. Resultados: se identificó un aumento significativo de la percepción de intensidad del sabor dulce entre sacarosa al 10 y 15 % (p < 0,001) y entre la concentración del 15 al 20 % (p < 0,05). Se encontraron correlaciones entre masa grasa (Rho= -0,67, p < 0,001) e IMC (Rho= -0,62, p < 0,01) con la intensidad de sabor al 20 %, sobre todo en mujeres. Conclusiones: la percepción de intensidad del sabor dulce, sobre todo al 20 %, podría ser un buen predictor de la acumulación de masa grasa; futuros estudios podrían validar esta característica con otras variables clínicas.
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