Alberti-Fidanza A, Fruttini D, Servili M
Institute of Nutrition and Food Science, University of Perugia, Italy.
Int J Vitam Nutr Res. 1998;68(2):149-53.
Gustatory and food habit changes during the menstrual cycle were studied in 8 women, 6 smokers and 2 non-smokers, aged 23-37 years. The following parameters were evaluated during three consecutive menstrual cycles: blood oestradiol and progesterone levels on the 7th, 14th and 21st day of each cycle (radioimmunoassay); detection and recognition thresholds and concentration preferences for sucrose, sodium chloride, citric acid and quinine sulphate on the 1st, 7th, 14th and 21st day of each cycle; food consumption (weighed record) on days 1 and 2, 6-8, 13-15 and 20-22 each cycle. The four basic tastes were influenced differently by blood hormone levels during the menstrual cycle. Sensitivity to sweet taste increased with an increase of oestradiol, while sensitivity to bitter taste increased with an increase of progesterone. No correlations between hormone levels and acid taste, and only a few correlations for salt taste were found. Food habits changed during the cycle particularly for meat and fruit. Vegetables and cereals showed only a tendency to vary. In correspondence with the highest oestradiol values there was a tendency towards lower energy intake, -122 kcal (-0.51 MJ) = 8%, predominantly provided by carbohydrates (as bread).
对8名年龄在23至37岁之间的女性（6名吸烟者和2名非吸烟者）的月经周期中的味觉和饮食习惯变化进行了研究。在连续三个月经周期中评估了以下参数：每个周期第7天、第14天和第21天的血液雌二醇和孕酮水平（放射免疫测定）；每个周期第1天、第7天、第14天和第21天对蔗糖、氯化钠、柠檬酸和硫酸奎宁的检测阈值、识别阈值和浓度偏好；每个周期第1天和第2天、第6至8天、第13至15天和第20至22天的食物摄入量（称重记录）。月经周期中血液激素水平对四种基本味觉的影响各不相同。对甜味的敏感度随着雌二醇的增加而增加，而对苦味的敏感度随着孕酮的增加而增加。未发现激素水平与酸味之间的相关性，仅发现与咸味有少数相关性。在月经周期中饮食习惯会发生变化，尤其是肉类和水果。蔬菜和谷物仅显示出有变化的趋势。与最高雌二醇值相对应的是，能量摄入量有降低的趋势，降低了122千卡（-0.51兆焦耳），即8%，主要由碳水化合物（如面包）提供。
