Mattes R D
Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907-1264, USA.
J Am Diet Assoc. 1997 Apr;97(4):406-13. doi: 10.1016/S0002-8223(97)00101-6.
The importance of sensory factors (both the sensory properties of foods and sensory abilities of consumers) in food selection is widely accepted. Less recognized and understood are the effects of sensory stimulation on physiologic processes. Mere exposure to the sight, smell, taste, and textural attributes of foods elicits myriad digestive, endocrinologic, thermogenic. cardiovascular, and renal responses. The responses are rapid (generally occurring within minutes of sensory stimulation), small (relative to the magnitude achieved when food is actually being metabolized), and transient (returning to near-baseline levels within minutes). Nevertheless, they have been hypothesized to prime the body to better absorb and use ingested nutrients. They are termed preabsorptive or cephalic phase responses. This review summarizes current knowledge of stimuli that trigger cephalic phase responses and selected response features (eg, magnitude and type of enzymes or hormones released). Mechanisms by which cephalic phase responses may influence nutrient absorption and use are proposed. Current knowledge of the behavioral and physiologic importance of cephalic phase responses is limited, thereby hampering development of dietary recommendations for preventive or therapeutic interventions. Further study of several identified promising areas of application and other easily proposed situations may provide a basis for expanded medical nutrition therapy.
感官因素（包括食物的感官特性和消费者的感官能力）在食物选择中的重要性已被广泛认可。而感官刺激对生理过程的影响则较少被认识和理解。仅仅接触食物的视觉、嗅觉、味觉和质地属性就能引发无数的消化、内分泌、产热、心血管和肾脏反应。这些反应迅速（通常在感官刺激后几分钟内发生）、轻微（相对于食物实际代谢时达到的程度）且短暂（几分钟内恢复到接近基线水平）。然而，据推测，它们能使身体更好地吸收和利用摄入的营养物质。它们被称为吸收前或头期反应。本综述总结了引发头期反应的刺激因素的现有知识以及选定的反应特征（如释放的酶或激素的量和类型）。提出了头期反应可能影响营养物质吸收和利用的机制。目前对头期反应在行为和生理方面重要性的认识有限，从而阻碍了针对预防或治疗干预的饮食建议的制定。对几个已确定的有前景的应用领域和其他容易提出的情况进行进一步研究，可能为扩展医学营养治疗提供基础。
