Podzimek Š, Dušková M, Broukal Z, Rácz B, Stárka L, Dušková J
Institute of Dental Medicine, First Faculty of Medicine, Charles University, Prague, Czech Republic, Institute of Endocrinology, Prague, Czech Republic.
Physiol Res. 2018 Nov 28;67(Suppl 3):S421-S429. doi: 10.33549/physiolres.934026.
Taste is important for food intake. The fetus first experiences taste through amniotic fluid, and later via mother's milk. Early human experience with taste has a key importance for later acceptance of food. Dietary behavior is determined by the interaction of many different factors. The development of the olfactory and taste receptors begins at 7-8 weeks of gestation. An early sensitive period probably exists when flavor preference is established. Sweet taste is preferred in early childhood; this is the reason why children are at increased risk of over-consuming saccharides. Gustatory sensitivity declines with age. The threshold for the perception of each basic taste differs, and is established genetically. In this review, we summarize published data on taste preferences and its development and changes during life.
味觉对食物摄入很重要。胎儿首先通过羊水体验味觉，之后通过母乳。人类早期的味觉体验对日后接受食物至关重要。饮食行为由许多不同因素的相互作用决定。嗅觉和味觉受体的发育始于妊娠7至8周。可能存在一个早期敏感期，在此期间味觉偏好得以确立。甜味在幼儿期更受青睐；这就是儿童过度摄入糖类风险增加的原因。味觉敏感性会随着年龄增长而下降。每种基本味觉的感知阈值不同，且由基因决定。在本综述中，我们总结了已发表的关于味觉偏好及其在生命过程中的发展和变化的数据。
