DeSimone J A
Department of Physiology, Virginia Commonwealth University, Richmond 23298-0551.
Nutrition. 1991 Mar-Apr;7(2):146-9.
For humans, taste plays a key role in food selection. The continuing search for low-calorie sweeteners and salt substitutes that allow less Na intake in the diet without a decline in saltiness attest to this. We are only beginning to understand how specific foodstuffs evoke taste responses. In the future, the neural, hormonal, and genetic factors that regulate the sense of taste on a long-term basis will be better understood. With this will come a better understanding of the role of taste in developing food preferences and in overall nutrition.
对人类而言，味觉在食物选择中起着关键作用。对低热量甜味剂和盐替代品的持续探索表明了这一点，这些替代品能在不降低咸味的情况下减少饮食中钠的摄入量。我们才刚刚开始了解特定食物是如何引发味觉反应的。未来，我们将更好地理解长期调节味觉的神经、激素和遗传因素。随之而来的将是对味觉在形成食物偏好和整体营养方面作用的更深入理解。
