自闭症谱系障碍中的味觉处理:一个翻译范围审查
Jess Goldschlager1, Coralys Cintron1, Rosangele Hall1
1Section of Sensory Science and Metabolism, National Institute on Alcohol Abuse and Alcoholism, National Institutes of Health, Bethesda, MD, USA.
Neuroscience and biobehavioral reviews
|February 2, 2025
概括
自闭症谱系障碍 (ASD) 影响味道处理,个体表现出改变的味道反应和厌恶,特别是对苦味. 需要进一步的研究来了解ASD中全方位的化学感知特征.
科学领域:
- 神经科学是一个神经科学.
- 发展心理学 发展心理学
- 感官科学 感官科学
背景情况:
- 自闭症谱系障碍 (ASD) 涉及社会和行为挑战,通常具有感官异常.
- 味觉处理对于食品评估至关重要,但在自闭症中没有得到充分研究,这影响了对选择性饮食和营养的理解.
- 了解ASD的口味功能对于解决相关的健康和行为问题至关重要.
研究的目的:
- 对自闭症谱系障碍 (ASD) 中的口味功能研究进行范围审查.
- 综合人类研究 (问卷,神经成像,心理物理测试) 和动物模型的研究结果.
- 确定ASD个体的化学感知特征的研究缺口.
主要方法:
- 在四个数据库中对人类研究和动物模型进行系统的文献搜索.
- 根据方法对人类研究进行分类:问卷,神经成像和心理物理测试.
- 包括八项动物模型研究,以获得跨物种的比较见解.
主要成果:
- 调查问卷数据表明,自闭症患者的味道反应能力存在差异.
- 神经成像表明海马和aSTS连接在不典型的味道处理中的潜在参与.
- 心理和动物研究表明,口味偏好有所变化,在ASD中显著的厌恶苦味和改变甜味感知.
结论:
- 患有自闭症的个体在味道处理中表现出明显的模式,包括厌恶苦味.
- 特定的大脑区域和连接性可能是ASD非典型味觉功能的基础.
- 对于理解ASD中的度,酸度和乌玛米存在显著的研究差距,需要进一步调查.
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