Mattes R D
Am J Clin Nutr. 1985 Apr;41(4):672-83. doi: 10.1093/ajcn/41.4.672.
To better characterize the relationship between taste function and dietary intake, measures of taste sensitivity, perceived intensity and preference for sweet (sucrose) and bitter (urea) stimuli were assessed in 35 healthy adults using aqueous and food tastants. Observations were then correlated with the proportions of calories contributed by carbohydrate, protein, fat and foods characterized by subjects as predominantly sweet or bitter on 7-day diet records. No significant association was noted among single measures of taste function and any of the five intake parameters, although taste profiles comprised of multiple taste ratings accounted for approximately a third of the variance in sweet and bitter calorie consumption. Levels of nutrient intake could not be predicted at better than chance levels using taste responses. Taste function plays a subordinate role to other determinants of food and nutrient intake, although taste profiles may facilitate the prediction of preferred tastes of diets.
为了更好地描述味觉功能与饮食摄入之间的关系，我们使用水性和食物味觉刺激物，对35名健康成年人的味觉敏感性、感知强度以及对甜味（蔗糖）和苦味（尿素）刺激的偏好进行了测量。然后，将这些观察结果与碳水化合物、蛋白质、脂肪以及在7天饮食记录中被受试者描述为主要是甜味或苦味的食物所贡献的卡路里比例进行关联。尽管由多个味觉评分组成的味觉特征约占甜味和苦味卡路里消耗方差的三分之一，但在味觉功能的单一测量与五个摄入参数中的任何一个之间未发现显著关联。使用味觉反应无法比随机水平更准确地预测营养摄入水平。味觉功能在食物和营养摄入的其他决定因素中起次要作用，尽管味觉特征可能有助于预测饮食中偏好的味道。
