German Institute of Human Nutrition, Potsdam-Rehbrücke, Nuthetal, Germany.
Prog Mol Biol Transl Sci. 2012;108:383-426. doi: 10.1016/B978-0-12-398397-8.00015-0.
Personal experience, learned eating behaviors, hormones, neurotransmitters, and genetic variations affect food consumption. The decision of what to eat is modulated by taste, olfaction, and oral textural perception. Taste, in particular, has an important input into food preference, permitting individuals to differentiate nutritive and harmful substances and to select nutrients. To be perceived as taste, gustatory stimuli have to contact specialized receptors and channels expressed in taste buds in the oral cavity. Gustatory information is then conveyed via afferent nerves to the central nervous system, which processes the gustatory information at different levels, resulting in stimulus recognition, integration with metabolic needs, and control of ingestive reflexes. This review discusses physiological factors influencing the decision of what to eat, spanning the bow from the recognition of the nutritive value of food in the oral cavity, over the feedback received after ingestion, to processing of gustatory information to the central nervous system.
个人经验、习得的饮食习惯、激素、神经递质和遗传变异都会影响食物的摄入。对吃什么的决定受到味觉、嗅觉和口腔质地感知的调节。特别是味觉，它对食物偏好有重要的影响，使个体能够区分营养物质和有害物质，并选择营养物质。要被感知为味觉，味觉刺激物必须与口腔味蕾中表达的专门受体和通道接触。然后，味觉信息通过传入神经传递到中枢神经系统，中枢神经系统在不同水平上处理味觉信息，从而识别刺激物，将其与代谢需求整合，并控制摄食反射。这篇综述讨论了影响饮食决策的生理因素，涵盖了从口腔识别食物营养价值，到摄入后反馈，再到味觉信息在中枢神经系统的处理。
