<?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>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112021000300631</article-id>
<article-id pub-id-type="doi">10.20960/nh.03467</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de las técnicas y estrategias de modificación de la velocidad al comer sobre la ingesta de alimentos o energía: revisión sistemática y metaanálisis]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of eating speed modification techniques and strategies on food or energy intake: a systematic review and meta-analysis]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sáenz-Pardo-Reyes]]></surname>
<given-names><![CDATA[Erika]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ezzahra Housni]]></surname>
<given-names><![CDATA[Fátima]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Espinoza]]></surname>
<given-names><![CDATA[Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez Moreno]]></surname>
<given-names><![CDATA[Alma Gabriela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Padilla Galindo]]></surname>
<given-names><![CDATA[María del Rocío]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Velázquez Saucedo]]></surname>
<given-names><![CDATA[Gabriela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Guadalajara Instituto de Investigaciones en Comportamiento Alimentario y Nutrición (IICAN) ]]></institution>
<addr-line><![CDATA[Ciudad Guzmán Jalisco]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Chihuahua (UACH) Facultad de Enfermería y Nutriología ]]></institution>
<addr-line><![CDATA[Chihuahua Chihuahua]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2021</year>
</pub-date>
<volume>38</volume>
<numero>3</numero>
<fpage>631</fpage>
<lpage>644</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112021000300631&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112021000300631&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112021000300631&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La evidencia científica indica que comer de modo lento reduce la ingesta de alimentos y de energía. Sin embargo, son pocas las investigaciones que han estudiado el efecto de las técnicas y estrategias que modifican la velocidad al comer sobre la ingesta. El objetivo de este estudio es analizar la relación entre estas técnicas y la ingesta de alimentos y/o energía. Para ello se realizó una revisión sistemática de 15 estudios de seres humanos y un metaanálisis de 7 estudios con 11 manipulaciones experimentales y 1 observacional. Se incluyeron únicamente los resultados de dos condiciones, "lenta" vs. "rápida", de la velocidad al comer y la ingesta. La estimación del efecto se expresó en OR con un IC del 95 % bajo el modelo de efectos aleatorios, y se evaluó la heterogeneidad con I2. También se evaluó el sesgo de publicación con un gráfico de embudo y la prueba de la regresión lineal de Egger. Los resultados indican que comer de modo lento es un factor de protección (OR = 0,73) frente a la ingesta excesiva. Además, comer bocados pequeños con una cuchara chica (OR = 0,315), servir los guisados en platos separados (OR = 0,860 y OR = 0,831), usar un tenedor con retroalimentación vibrotáctil (OR = 0,847) y comer alimentos de textura dura (OR = 0,891) son las técnicas y estrategias que modifican la velocidad al comer y disminuyen la ingesta de alimentos o energía. El presente estudio confirma la premisa de que el comer de modo lento podrá reducir la ingesta excesiva de alimentos y de energía.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Scientific evidence indicates that eating slowly reduces food and energy intake. However, few investigations have studied the effect of techniques and strategies that modify eating speed on intake. The objective of this study is to analyze the relationship between these techniques and food and/or energy intake. Therefore, a systematic review of 15 human studies and a meta-analysis of 7 studies with 11 experimental and 1 observational manipulations were carried out. Only the results of two conditions were included, "slow" vs. "fast" of eating speed and ingestion. The estimation of the effect was expressed in OR with a 95 % CI under a random effects model, and heterogeneity was assessed with I2. Publication bias was also assessed with a funnel plot and Egger's linear regression test. The results indicate that eating slowly is a protective factor (OR = 0.73) from excessive intake. Additionally, eating small bites with a small spoon (OR = 0.315), serving food preparations on separate plates (OR = 0.860 and OR = 0.831), using a vibrotactile feedback fork (OR = 0.847), and eating hard-textured foods (OR = 0.831) are the techniques and strategies that modify eating speed and decrease food or energy intake. The present study confirms the premise that eating slowly can reduce excessive food and energy intake.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Técnicas y estrategias]]></kwd>
<kwd lng="es"><![CDATA[Velocidad al comer]]></kwd>
<kwd lng="es"><![CDATA[Ingesta de alimentos]]></kwd>
<kwd lng="es"><![CDATA[Ingesta de energía]]></kwd>
<kwd lng="es"><![CDATA[Modificación de la conducta]]></kwd>
<kwd lng="en"><![CDATA[Techniques and strategies]]></kwd>
<kwd lng="en"><![CDATA[Eating speed]]></kwd>
<kwd lng="en"><![CDATA[Food intake]]></kwd>
<kwd lng="en"><![CDATA[Energy intake]]></kwd>
<kwd lng="en"><![CDATA[Changing eating behavior]]></kwd>
</kwd-group>
</article-meta>
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