21世纪的舒适食品:朋友还是敌人?
Roberta R Holt1, Harold H Schmitz2,3, Reham Mhawish4,5
1Department of Nutrition, University of California, Davis, Davis, California, USA.
Annual review of food science and technology
|December 11, 2024
概括
舒适食品 (CF) 是众所周知的,引起幸福感的食物. 这篇评论探讨了它们的历史,对偏好的影响,以及未来更健康的代的潜力.
科学领域:
- 营养科学 营养科学
- 心理学 心理学 心理学
- 食品技术 食品技术 食品技术
背景情况:
- 舒适食品 (CF) 的概念在20世纪末出现,其特点是熟悉的食物唤起了幸福感,并影响了社会和心理健康.
- 肌痛性肌痛通常热量密度高,营养不良,过度消费可能与负面的代谢健康结果有关,这是全球肥胖率中日益关注的问题.
研究的目的:
- 为了提供对舒适食品概念的历史概述.
- 检查食物偏好的遗传,发育和文化决定因素.
- 讨论饮食对肠-大脑轴,激素,营养吸收和微生物群的影响.
- 探索未来的食品技术应用,以开发增强的舒适食品.
主要方法:
- 这项研究是一项综述,综合了有关舒适食品,食物偏好以及相关生理和心理因素的现有文献.
- 它将历史观点与有关饮食,健康和新兴食品技术的当前研究相结合.
主要成果:
- 舒适食品与心理健康有关,但由于其典型的营养成分,可能会带来代谢风险.
- 食物偏好是由遗传,发育和文化因素的复杂相互作用塑造的.
- 饮食显著影响肠-大脑连接,荷尔蒙平衡,营养吸收和肠道微生物群多样性.
结论:
- 了解舒适食品的多面性质对于应对肥胖等公共卫生挑战至关重要.
- 未来的食品技术可能会为创造具有更好的营养价值和可持续性的新型舒适食品提供途径.
- 整合营养,心理学和技术的见解,可以带来更健康的食物选择和更好的幸福感.
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