Nasser J
Department of Psychiatry, Division of Substance Abuse, Columbia University College of Physicians and Surgeons, New York Obesity Research Center, St. Luke's/Roosevelt Hospital Center, New York, NY, USA.
Obes Rev. 2001 Nov;2(4):213-8. doi: 10.1046/j.1467-789x.2001.00039.x.
Research in human eating behaviour prior to 1990 has shown that taste impacts the palatability and selection of food for intake; sensory-specific satiety; satiation; and thermic effect of food. Research in the last decade has added information to these areas; expanded the field to comparisons of the impact of 'wanting' vs. 'liking' food on intake, and provided insight into the relationship of food intake and brain functioning through new imaging techniques. This article will review literature from the last decade on research in the area of taste and its impact on food intake. Emphasis will be placed on differences seen between lean and obese humans and how these may contribute to the development of human obesity. Suggestions for future research directions will also be discussed.
1990年以前对人类饮食行为的研究表明，味道会影响食物的适口性和摄入选择、感官特异性饱腹感、饱腹感以及食物的热效应。过去十年的研究为这些领域增添了新信息；将该领域扩展到比较“想吃”与“喜欢”食物对摄入量的影响，并通过新的成像技术深入了解食物摄入与大脑功能之间的关系。本文将回顾过去十年关于味觉及其对食物摄入量影响领域的研究文献。重点将放在瘦人与肥胖者之间的差异以及这些差异如何可能导致人类肥胖的发展。还将讨论未来研究方向的建议。
