味觉敏感性的时间模式
1CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia.
Nutrition reviews
|August 9, 2023
概括
味觉敏感度每天,每月和每季都会变化,影响人们的饮食习惯. 了解这些时间味道模式对于个性化的营养和识别潜在的健康标志物至关重要.
科学领域:
- 感官科学是一种感官科学.
- 营养科学 营养科学
- 时间生物学 时间生物学
背景情况:
- 每个人的味觉敏感度各不相同,影响饮食,饮食行为和健康.
- 味觉敏感度在每日,每月 (月经) 和每年 (季节性) 周期中波动.
- 了解时间味道模式是个性化营养的关键.
研究的目的:
- 审查有关每日,每月和每年时间尺度的味道敏感性模式的现有文献.
- 突出这些时间模式对于理解饮食习惯和食物偏好的重要性.
- 发现当前研究中的差距,特别是关于食物品味的差距.
主要方法:
- 关于研究不同时间维度的味觉敏感性的文献综述.
- 分析口味感知中的日间,月经和季节性模式.
- 检查味觉敏感度变化与肥胖,胰岛素抵抗和荷尔蒙变化等因素之间的联系.
主要成果:
- 已建立的甜味和脂肪味道的日间模式 (对脂肪的动物研究).
- 肥胖与甜味/脂肪味道敏感性和胰岛素耐药性的日间有限变化有关.
- 酸味/乌玛米的混合发现,没有苦味的模式;甜味的月经模式与食物摄入量保持一致.
- 关于甜味,味,苦味季节性变化的证据较弱;与心理健康障碍的潜在联系.
结论:
- 味觉敏感性在日常,每月和每年的周期中表现出模式.
- 需要进一步的研究来澄清这些模式对食物摄入的影响以及它们作为疾病标志物的潜力.
- 食物品味 (乌玛米,脂肪,碳水化合物) 代表性不足,需要更多的研究.
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