An evolutionary perspective on food and human taste.
An evolutionary perspective on food and human taste.
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DOI：
10.1016/j.cub.2013.04.010
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发表时间：
2013-05-06
期刊：
影响因子：
9.2
通讯作者：
Breslin, Paul A. S.
中科院分区：
文献类型：
--
作者：
Breslin, Paul A. S.
当营养素或其他化学化合物激活口腔内的专门受体细胞时，味觉被刺激。味觉帮助我们决定吃什么，并影响我们消化这些食物的效率。人类的味觉能力在很大程度上是由我们进化的祖先所占据的生态位和他们所寻求的营养所塑造的。早期的原始人在一个封闭的热带森林环境中寻找营养，可能主要吃水果和树叶，早期的原始人离开这个环境来到萨凡纳，大大扩展了他们的饮食范围。他们会用他们的味觉来识别有营养的食物。觅食时食物选择不当的风险不仅会导致能量浪费和因食用营养和能量含量低的食物而造成的代谢损害，而且还会导致有害和潜在致命的毒素摄入。摄入食物的学习结果可能会指导我们未来的食物选择。人类进化出的味觉能力仍然可以帮助10亿人识别营养物质，从而帮助他们生活在非常低的粮食安全中。但对于那些容易获得美味，高能量食物的人来说，我们对含糖，咸和脂肪食物的敏感性也有助于引起与营养有关的疾病，如肥胖和糖尿病。
The sense of taste is stimulated when nutrients or other chemical compounds activate specialized receptor cells within the oral cavity. Taste helps us decide what to eat and influences how efficiently we digest these foods. Human taste abilities have been shaped, in large part, by the ecological niches our evolutionary ancestors occupied and by the nutrients they sought. Early hominoids sought nutrition within a closed tropical forest environment, probably eating mostly fruit and leaves, and early hominids left this environment for the savannah and greatly expanded their dietary repertoire. They would have used their sense of taste to identify nutritious food items. The risks of making poor food selections when foraging not only entail wasted energy and metabolic harm from eating foods of low nutrient and energy content, but also the harmful and potentially lethal ingestion of toxins. The learned consequences of ingested foods may subsequently guide our future food choices. The evolved taste abilities of humans are still useful for the one billion humans living with very low food security by helping them identify nutrients. But for those who have easy access to tasty, energy-dense foods our sensitivities for sugary, salty and fatty foods have also helped cause over nutrition-related diseases, such as obesity and diabetes.
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影响因子：
3.5
作者：
BONNANS, S;NOBLE, AC
通讯作者：
NOBLE, AC
影响因子：
3.5
作者：
Breslin, PAS;Beauchamp, GK
通讯作者：
Beauchamp, GK
影响因子：
3.5
作者：
Delwiche, JF;Lera, MF;Breslin, PAS
通讯作者：
Breslin, PAS
影响因子：
7.1
作者：
Burrin, Douglas G.;Stoll, Barbara
通讯作者：
Stoll, Barbara
DOI：
10.1159/000093760
发表时间：
2006-01-01
期刊：
TASTE AND SMELL: AN UPDATE
影响因子：
--
作者：
Breslin, Paul A. S.;Huang, Liquan
通讯作者：
Huang, Liquan