<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0124-4108</journal-id>
<journal-title><![CDATA[Perspectivas en Nutrición Humana]]></journal-title>
<abbrev-journal-title><![CDATA[Perspect Nut Hum]]></abbrev-journal-title>
<issn>0124-4108</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0124-41082015000200185</article-id>
<article-id pub-id-type="doi">10.17533/udea.penh.v17n2a07</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[La cuestión de las sensaciones gustativas básicas]]></article-title>
<article-title xml:lang="en"><![CDATA[The question of basic taste sensations]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Ortiz]]></surname>
<given-names><![CDATA[Norma Constanza]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2015</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2015</year>
</pub-date>
<volume>17</volume>
<numero>2</numero>
<fpage>185</fpage>
<lpage>194</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0124-41082015000200185&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0124-41082015000200185&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0124-41082015000200185&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Antecedentes existe interés en conocer la posible influencia de la percepción del gusto, y su efecto sobre la elección de la dieta y la conducta alimentaria.  Objetivo conocer los factores que modulan la percepción de los gustos básicos y su relación con el consumo de alimentos  Materiales y métodos se hizo una búsqueda bibliográfica en bases de datos: Science Direct, Medline y Pubmed, sobre la sensación del gusto, sin considerar lo que se denomina el flavor.  Resultados se ha avanzado en las bases fisiológicas de los gustos básicos: dulce, salado, ácido, amargo y umami, recientemente se ha propuesto el gusto graso, pero aún no hay consenso al respecto. El gusto y la selección de alimentos dependen de factores genéticos, las primeras experiencias con estímulos sápidos, incluso antes de nacer, factores culturales, sociales, individuales y otros relacionados con el alimento. No se ha podido demostrar asociación entre consumo excesivo de alimentos hipercalóricos con la sensibilidad gustativa, ni sobre esta última con la obesidad.  Conclusión el efecto de la percepción del gusto sobre el consumo de alimentos y su relación con la obesidad, aun es motivo de controversia. Se recomienda educar en la infancia sobre las percepciones gustativas, con el fin de adquirir buenos hábitos alimentarios.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Background There is interest in discovering more about the possible influence in taste perception and its effect in dietary selection and food behaviors.  Objective Explore the factors that alter perceptions of taste and their relationship with food consumption.  Materials and methods A literature review was performed using scientific databases: Science Direct, Medline y Pubmed on the subject of taste, regardless of dominant flavors.  Results Progress has been made on the physiological basis of the basic tastes: sweet, salty, sour, bitter and umami. It has recently been proposed to add a ''fatty'' taste but as of now no consensus exists. Taste and food selection depend on genetic factors, first experiences with sapid stimuli, even before birth, as well as cultural, social, individual and other factors related to food. An association between consumption of high-calorie foods and taste sensitivity has not been demonstrated, nor taste sensitivity with obesity.  Conclusion The effect of taste perception on food consumption and any relation with obesity continues to be controversial. It is recommended to educate from a young age on taste perception, with the goal of acquiring healthy food habits.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[gusto]]></kwd>
<kwd lng="es"><![CDATA[sabor]]></kwd>
<kwd lng="es"><![CDATA[dulce]]></kwd>
<kwd lng="es"><![CDATA[acidez]]></kwd>
<kwd lng="es"><![CDATA[grasa]]></kwd>
<kwd lng="es"><![CDATA[amargo]]></kwd>
<kwd lng="es"><![CDATA[umami]]></kwd>
<kwd lng="es"><![CDATA[conducta alimentaria.]]></kwd>
<kwd lng="en"><![CDATA[taste]]></kwd>
<kwd lng="en"><![CDATA[flavor]]></kwd>
<kwd lng="en"><![CDATA[sweet]]></kwd>
<kwd lng="en"><![CDATA[acidity]]></kwd>
<kwd lng="en"><![CDATA[fatty]]></kwd>
<kwd lng="en"><![CDATA[bitter]]></kwd>
<kwd lng="en"><![CDATA[umami]]></kwd>
<kwd lng="en"><![CDATA[feeding behavior.]]></kwd>
</kwd-group>
</article-meta>
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