a Department of Biological Sciences , Brock University , St. Catharines , ON L2S 3A1 , Canada.
b Department of Psychology , Brock University , St. Catharines , ON L2S 3A1 , Canada.
Crit Rev Food Sci Nutr. 2019;59(4):676-692. doi: 10.1080/10408398.2017.1387759. Epub 2017 Nov 13.
Alcohol consumption is widespread, and high levels of use are associated with increased risk of developing an alcohol use disorder. Thus, understanding the factors that influence alcohol intake is important for disease prevention and management. Additionally, elucidating the factors that associate with alcohol preference and intake in non-clinical populations allows for product development and optimisation opportunities for the alcoholic beverage industry. The literature on how taste (orosensation) influences alcohol behavior is critically appraised in this review. Ethanol, the compound common to all alcoholic beverages, is generally aversive as it primarily elicits bitterness and irritation when ingested. Individuals who experience orosensations (both taste and chemesthetic) more intensely tend to report lower liking and consumption of alcoholic beverages. Additionally, a preference for sweetness is likely associated with a paternal history of alcohol use disorders. However, conflicting findings in the literature are common and may be partially attributable to differences in the methods used to access orosensory responsiveness and taste phenotypes. We conclude that while taste is a key driver in alcohol preference, intake and use disorder, no single taste-related factor can adequately predict alcohol behaviour. Areas for further research and suggestions for improved methodological and analytical approaches are highlighted.
饮酒在人群中非常普遍，且高水平的饮酒与更高的酒精使用障碍风险相关。因此，了解影响酒精摄入的因素对于疾病的预防和管理非常重要。此外，阐明非临床人群中与酒精偏好和摄入相关的因素，也为酒精饮料行业的产品开发和优化提供了机会。本文批判性地回顾了味觉（口味觉）如何影响酒精行为的相关文献。乙醇是所有酒精饮料共有的化合物，一般来说是令人厌恶的，因为它主要在摄入时引起苦味和刺激性。口味觉（味觉和化学感觉）体验更强烈的个体往往报告对酒精饮料的喜好度和摄入量更低。此外，对甜味的偏好可能与父亲有酒精使用障碍史有关。然而，文献中经常存在相互矛盾的发现，这可能部分归因于用于评估口味觉反应性和味觉表型的方法存在差异。我们的结论是，虽然味觉是影响酒精偏好、摄入和使用障碍的关键因素，但没有单一的味觉相关因素可以充分预测酒精行为。本文强调了进一步研究的领域，并提出了改进方法学和分析方法的建议。
