味觉对高海拔暴露和衰老的不同反应
Carmen Santangelo1, Bruna Lattanzi2, Adele Boschetti1
1Department of Neuroscience, Imaging and Clinical Sciences, University "G. D'Annunzio" Chieti-Pescara, Chieti, Italy.
Appetite
|December 10, 2025
概括
低氧,由于高海拔或衰老,可能会降低味觉敏感度,特别是对于甜味. 这表明,在极端环境和老年护理中影响营养的共享机制.
科学领域:
- 生理学 生理学 生理学
- 感官科学 感官科学
- 环境医学 环境医学
背景情况:
- 味觉感知适应极端环境的研究不足.
- 缺氧,环境 (高海拔) 或构成性 (老化),可能会影响味觉功能.
- 了解这些变化对不同人群的营养有影响.
研究的目的:
- 为了研究高海拔暴露期间的味觉感知变化.
- 为了比较不同年龄组的味觉敏感度.
- 探索缺氧在味道调节中的作用.
主要方法:
- 在17名成年人身上,在低海拔和高海拔地区 (喜马拉雅山) 进行了口味测试.
- 横截面研究比较了103名参与者在三个年龄组 (18-40,41-64,64+) 的味觉敏感性.
- 使用标准化品味测试评估的味觉功能.
主要成果:
- 高海拔暴露适度降低了味觉敏感性,特别是对于甜的刺激.
- 老龄化损害了味觉,尽管盐味的味觉敏感性仍然相对保持.
- 初步发现表明缺氧可能是影响味道的常见因素.
结论:
- 高海拔暴露和衰老都可能会损害味觉,可能是通过缺氧.
- 味觉适应氧气有限的条件需要进一步研究.
- 结果可能会为极端环境中的个人和老年人制定营养策略.
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