Drewnowski A
Human Nutrition Program, School of Public Health, The University of Michigan, Ann Arbor 48109, USA.
Annu Rev Nutr. 1997;17:237-53. doi: 10.1146/annurev.nutr.17.1.237.
Sensory responses to the taste, smell, and texture of foods help determine food preferences and eating habits. However, sensory responses alone do not predict food consumption. The view that a "sweet tooth" leads to obesity through excess sugar consumption is overly narrow. In reality, there are multiple links between taste perceptions, taste preferences, food preferences, and food choices and the amount of food consumed. Taste responses are influenced by a range of genetic, physiological, and metabolic variables. The impact of taste factors on food intake further depends on sex and age and is modulated by obesity, eating disorders, and other pathologies of eating behavior. Food preferences and food choices of populations are further linked to attitudinal, social, and--probably most important--economic variables such as income. Nutrition education and intervention strategies aimed at improving population diets ought to consider sensory pleasure response to foods, in addition to a wide range of demographic and sociocultural variables.
对食物的味道、气味和质地的感官反应有助于确定食物偏好和饮食习惯。然而，仅靠感官反应并不能预测食物摄入量。认为“爱吃甜食”会通过过量摄入糖分导致肥胖的观点过于狭隘。实际上，味觉感知、味觉偏好、食物偏好、食物选择与食物摄入量之间存在多种联系。味觉反应受一系列遗传、生理和代谢变量的影响。味觉因素对食物摄入量的影响还取决于性别和年龄，并受到肥胖、饮食失调和其他饮食行为病理学的调节。人群的食物偏好和食物选择还与态度、社会以及——可能最重要的——经济变量（如收入）相关。旨在改善人群饮食的营养教育和干预策略除了要考虑广泛的人口统计学和社会文化变量外，还应考虑对食物的感官愉悦反应。
