Havlicek Jan, Lenochova Pavlina
Department of Anthropology, Faculty of Humanities, Charles University, Husnikova 2075, 158 00 Prague 13, Czech Republic.
Chem Senses. 2006 Oct;31(8):747-52. doi: 10.1093/chemse/bjl017. Epub 2006 Aug 4.
Axillary body odor is individually specific and potentially a rich source of information about its producer. Odor individuality partly results from genetic individuality, but the influence of ecological factors such as eating habits are another main source of odor variability. However, we know very little about how particular dietary components shape our body odor. Here we tested the effect of red meat consumption on body odor attractiveness. We used a balanced within-subject experimental design. Seventeen male odor donors were on "meat" or "nonmeat" diet for 2 weeks wearing axillary pads to collect body odor during the final 24 h of the diet. Fresh odor samples were assessed for their pleasantness, attractiveness, masculinity, and intensity by 30 women not using hormonal contraceptives. We repeated the same procedure a month later with the same odor donors, each on the opposite diet than before. Results of repeated measures analysis of variance showed that the odor of donors when on the nonmeat diet was judged as significantly more attractive, more pleasant, and less intense. This suggests that red meat consumption has a negative impact on perceived body odor hedonicity.
腋窝体味具有个体特异性，可能是有关其产生者的丰富信息来源。气味的个体差异部分源于基因个体差异，但饮食习惯等生态因素的影响是气味变异性的另一个主要来源。然而，我们对特定饮食成分如何塑造我们的体味知之甚少。在这里，我们测试了食用红肉对体味吸引力的影响。我们采用了平衡的受试者内实验设计。17名男性气味提供者分别采用“肉食”或“非肉食”饮食两周，并在饮食的最后24小时佩戴腋窝护垫收集体味。30名未使用激素避孕药的女性对新鲜气味样本的愉悦度、吸引力、男性气质和强度进行了评估。一个月后，我们让相同的气味提供者重复相同的程序，每个人的饮食与之前相反。重复测量方差分析的结果表明，非肉食饮食时提供者的气味被判定为明显更具吸引力、更愉悦且强度更低。这表明食用红肉会对感知到的体味享乐性产生负面影响。
