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An evolutionary perspective on food and human taste
1Rutgers University, Department of Nutrition, New Brunswick, NJ, USA. Breslin@aesop.rutgers.edu
Current Biology : CB
|May 11, 2013
Summary
Human taste evolved to identify nutrients, guiding food choices for survival. Modern diets high in sugar, salt, and fat exploit these evolved sensitivities, contributing to diseases like obesity and diabetes.
Area of Science:
- Evolutionary Biology
- Neuroscience
- Human Nutrition
Background:
- The sense of taste is a crucial biological mechanism for nutrient detection and food selection.
- Human taste perception has evolved in response to ancestral dietary needs and environmental pressures.
- Taste guides food choices, influencing digestion efficiency and protecting against toxic substances.
Purpose of the Study:
- To explore the evolutionary shaping of human taste abilities.
- To understand the role of taste in nutrient identification and foraging decisions.
- To examine the impact of evolved taste sensitivities on modern health outcomes.
Main Methods:
- This study is a review and theoretical analysis of existing research on taste evolution and human nutrition.
- It synthesizes findings from evolutionary biology, anthropology, and neuroscience.
- No new experimental data was generated; the focus is on conceptual integration.
Main Results:
- Taste receptors evolved to detect essential nutrients, aiding survival in ancestral environments.
- Dietary shifts from tropical forests to savannahs expanded food choices, refining taste-based selection.
- Modern access to energy-dense foods triggers overnutrition-related diseases due to evolved sensitivities.
Conclusions:
- Evolved human taste sensitivities remain vital for nutrient identification, especially in food-insecure populations.
- The same sensitivities contribute to the current obesity and diabetes epidemics in populations with abundant access to palatable, energy-dense foods.
- Understanding taste evolution is key to addressing contemporary nutritional challenges.
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