適口性：修订间差异
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'''適口性'''是指特定食物本身在經食用者食用時產生的感受，未食用者帶來的滿足與愉悅程度，換句話說就是食物「好吃」的程度<ref> Pandurangan M, Hwang I. Systemic mechanism of taste, flavour and palatability in brain. Appl Biochem Biotechnol. 2015 Mar;175(6):3133-47. doi: 10.1007/s12010-015-1488-3. Epub 2015 Jan 21. PMID |
'''適口性'''是指特定食物本身在經食用者食用時產生的感受，未食用者帶來的滿足與愉悅程度，換句話說就是食物「好吃」的程度<ref> Pandurangan M, Hwang I. Systemic mechanism of taste, flavour and palatability in brain. Appl Biochem Biotechnol. 2015 Mar;175(6):3133-47. doi: 10.1007/s12010-015-1488-3. Epub 2015 Jan 21. PMID 25733187. </ref>。食物的適口性並非固定的食物屬性<ref>{{Cite journal |last=Yeomans |first=Martin R. |date=1998-11 |title=Taste, palatability and the control of appetite |url=https://www.cambridge.org/core/product/identifier/S0029665198000925/type/journal_article |journal=Proceedings of the Nutrition Society |language=en |volume=57 |issue=4 |doi=10.1079/PNS19980089 |issn=0029-6651}}</ref>，而是代表是食物本身滿足食用者腦中[[享樂回饋]]的程度，所以當個人處於飢餓狀態時，食物的適口性通常較高，反之則較低。適口性和腦內的[[犒赏系统|犒賞系統]]有關，並會造成和生理需求無關的飢餓感，所謂的享樂式飢餓（hedonic hunger）。<ref name=":0"> Lowe MR, Butryn ML. Hedonic hunger: a new dimension of appetite? Physiol Behav. 2007 Jul 24;91(4):432-9. doi: 10.1016/j.physbeh.2007.04.006. Epub 2007 Apr 12. PMID 17531274. </ref> |
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== 大腦機制 == |
== 大腦機制 == |
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食物的適口性高低，是受到食用者大腦中犒賞機制影響<ref>{{cite web |author1=Wassum KM |author2=Ostlund SB |author3=Maidment NT |author4=Balleine BW |title=Distinct opioid circuits determine the palatability and the desirability of rewarding events. |url=https://pubmed.ncbi.nlm.nih.gov/19597155/ |website=PMID |publisher=Proc Natl Acad Sci U S A . 2009 Jul 28;106(30):12512-7. |doi=10.1073/pnas.0905874106}}</ref>。[[伏隔核]]與大腦的獎賞、快樂、成癮有關，且注入鴉片類藥物會增加對食物的慾望<ref>{{cite web |author1=C Davis |author2=C Zai |author3=R D Levitan |author4=A S Kaplan |author5=J C Carter |author6=C Reid-Westoby |author7=C Curtis |author8=K Wight |author9=J L Kennedy |title=Opiates, overeating and obesity: a psychogenetic analysis |url=https://pubmed.ncbi.nlm.nih.gov/21266954/ |website=PMID|publisher=Int J Obes (Lond) .|doi=10.1038/ijo.2010.276}}</ref>。 |
食物的適口性高低，是受到食用者大腦中犒賞機制影響<ref>{{cite web |author1=Wassum KM |author2=Ostlund SB |author3=Maidment NT |author4=Balleine BW |title=Distinct opioid circuits determine the palatability and the desirability of rewarding events. |url=https://pubmed.ncbi.nlm.nih.gov/19597155/ |website=PMID |publisher=Proc Natl Acad Sci U S A . 2009 Jul 28;106(30):12512-7. |doi=10.1073/pnas.0905874106 |access-date=2023-03-27 |archive-date=2023-03-27 |archive-url=https://web.archive.org/web/20230327134401/https://pubmed.ncbi.nlm.nih.gov/19597155/ |dead-url=no }}</ref>。[[伏隔核]]與大腦的獎賞、快樂、成癮有關，且注入鴉片類藥物會增加對食物的慾望<ref>{{cite web |author1=C Davis |author2=C Zai |author3=R D Levitan |author4=A S Kaplan |author5=J C Carter |author6=C Reid-Westoby |author7=C Curtis |author8=K Wight |author9=J L Kennedy |title=Opiates, overeating and obesity: a psychogenetic analysis |url=https://pubmed.ncbi.nlm.nih.gov/21266954/ |website=PMID |publisher=Int J Obes (Lond) . |doi=10.1038/ijo.2010.276 |access-date=2023-03-27 |archive-date=2023-03-27 |archive-url=https://web.archive.org/web/20230327134402/https://pubmed.ncbi.nlm.nih.gov/21266954/ |dead-url=no }}</ref>。 |
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個體攝取食物時，與食物適口性有關的「喜歡吃(liking)」某食物、與生理性需求驅使的「想要吃(wanting)」某食物的機制不同<ref>{{cite web |author1=Graham Finlayson |author2=Neil King |author3=John Blundell |title=The role of implicit wanting in relation to explicit liking and wanting for food: implications for appetite control |url=https://pubmed.ncbi.nlm.nih.gov/17655972/|doi= |
個體攝取食物時，與食物適口性有關的「喜歡吃(liking)」某食物、與生理性需求驅使的「想要吃(wanting)」某食物的機制不同<ref>{{cite web |author1=Graham Finlayson |author2=Neil King |author3=John Blundell |title=The role of implicit wanting in relation to explicit liking and wanting for food: implications for appetite control |url=https://pubmed.ncbi.nlm.nih.gov/17655972/ |doi=10.1016/j.appet.2007.06.007 |website=PMID |access-date=2023-03-27 |archive-date=2023-03-27 |archive-url=https://web.archive.org/web/20230327134405/https://pubmed.ncbi.nlm.nih.gov/17655972/ |dead-url=no }}</ref>。 |
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== 適口性及飽足感之於整體進食量的影響 == |
== 適口性及飽足感之於整體進食量的影響 == |
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人們在用餐後會產生飽足感進而抑制[[食慾|進食慾望]]，亦即對於食物的渴望會隨著攝入量的增加而降低<ref>{{Cite book|chapter=Hunger, hedonics and the control of satiation and satiety|title=Chemical senses, volume 4: Appetite and nutrition|url=https://research-information.bris.ac.uk/en/publications/hunger-hedonics-and-the-control-of-satiation-and-satiety|publisher=New York: Marcel Dekker|date=1991|pages=127–148|first=JE|last=Blundell|first2=PJ|last2=Rogers|editor-first=MA|editor-last=Friedman}}</ref>。然而，相較於一般常見食物，此現象在人們各自偏好、適口性高的食物中較不明顯，導致人們傾向攝取更多的該類食物；反之，某些適口性低的食物會降低人們對於該食物的攝取慾望<ref>{{Cite journal |last=Yeomans |first=M. R. |last2=Lee |first2=M. D. |last3=Gray |first3=R. W. |last4=French |first4=S. J. |date=2001-08 |title=Effects of test-meal palatability on compensatory eating following disguised fat and carbohydrate preloads |url=https://www.nature.com/articles/0801653 |journal=International Journal of Obesity |language=en |volume=25 |issue=8 |doi=10.1038/sj.ijo.0801653 |issn=1476-5497}}</ref>，舉例而言，香菜對於帶有特定基因[[OR6A2]]的人而言適口性極低，以致於其在香菜上的攝取量會比其他不具此基因的人少<ref>{{Cite journal |last=Eriksson |first=Nicholas |last2=Wu |first2=Shirley |last3=Do |first3=Chuong B. |last4=Kiefer |first4=Amy K. |last5=Tung |first5=Joyce Y. |last6=Mountain |first6=Joanna L. |last7=Hinds |first7=David A. |last8=Francke |first8=Uta |date=2012-11-29 |title=A genetic variant near olfactory receptor genes influences cilantro preference |url=https://doi.org/10.1186/2044-7248-1-22 |journal=Flavour |volume=1 |issue=1 |doi=10.1186/2044-7248-1-22 |issn=2044-7248}}</ref>。 |
人們在用餐後會產生[[飽足感]]進而抑制[[食慾|進食慾望]]，亦即對於食物的渴望會隨著攝入量的增加而降低<ref>{{Cite book|chapter=Hunger, hedonics and the control of satiation and satiety|title=Chemical senses, volume 4: Appetite and nutrition|url=https://research-information.bris.ac.uk/en/publications/hunger-hedonics-and-the-control-of-satiation-and-satiety|publisher=New York: Marcel Dekker|date=1991|pages=127–148|first=JE|last=Blundell|first2=PJ|last2=Rogers|editor-first=MA|editor-last=Friedman|access-date=2023-03-28|archive-date=2023-03-28|archive-url=https://web.archive.org/web/20230328090513/https://research-information.bris.ac.uk/en/publications/hunger-hedonics-and-the-control-of-satiation-and-satiety|dead-url=no}}</ref>。然而，相較於一般常見食物，此現象在人們各自偏好、適口性高的食物中較不明顯，導致人們傾向攝取更多的該類食物；反之，某些適口性低的食物會降低人們對於該食物的攝取慾望<ref>{{Cite journal |last=Yeomans |first=M. R. |last2=Lee |first2=M. D. |last3=Gray |first3=R. W. |last4=French |first4=S. J. |date=2001-08 |title=Effects of test-meal palatability on compensatory eating following disguised fat and carbohydrate preloads |url=https://www.nature.com/articles/0801653 |journal=International Journal of Obesity |language=en |volume=25 |issue=8 |doi=10.1038/sj.ijo.0801653 |issn=1476-5497 |access-date=2023-03-28 |archive-date=2023-03-28 |archive-url=https://web.archive.org/web/20230328090510/https://www.nature.com/articles/0801653 |dead-url=no }}</ref>，舉例而言，香菜對於帶有特定基因[[OR6A2]]的人而言適口性極低，以致於其在香菜上的攝取量會比其他不具此基因的人少<ref>{{Cite journal |last=Eriksson |first=Nicholas |last2=Wu |first2=Shirley |last3=Do |first3=Chuong B. |last4=Kiefer |first4=Amy K. |last5=Tung |first5=Joyce Y. |last6=Mountain |first6=Joanna L. |last7=Hinds |first7=David A. |last8=Francke |first8=Uta |date=2012-11-29 |title=A genetic variant near olfactory receptor genes influences cilantro preference |url=https://doi.org/10.1186/2044-7248-1-22 |journal=Flavour |volume=1 |issue=1 |doi=10.1186/2044-7248-1-22 |issn=2044-7248}}</ref>。 |
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食慾受到正回饋及負回饋的調控，正回饋與適口性食物的刺激相關，而負回饋則與飽足感有關<ref>{{Cite journal |last=Smith |first=Gerard P. |date=1996-01-01 |title=The direct and indirect controls of meal size |url=https://www.sciencedirect.com/science/article/pii/014976349500038G |journal=Neuroscience & Biobehavioral Reviews |language=en |volume=20 |issue=1 |doi=10.1016/0149-7634(95)00038-G |issn=0149-7634}}</ref>。由於在食物攝入之前，大腦會先對此做出評估及判斷，因此以往攝食經驗、餐具的外觀及大小等因素也會影響食慾，如紅色餐盤會抑制食慾，也可被視為一種節食減肥的方法<ref>{{Cite journal |last=Spence |first=Charles |date=2015-04-22 |title=On the psychological impact of food colour |url=https://doi.org/10.1186/s13411-015-0031-3 |journal=Flavour |volume=4 |issue=1 |doi=10.1186/s13411-015-0031-3 |issn=2044-7248}}</ref>。 |
食慾受到正回饋及負回饋的調控，正回饋與適口性食物的刺激相關，而負回饋則與飽足感有關<ref>{{Cite journal |last=Smith |first=Gerard P. |date=1996-01-01 |title=The direct and indirect controls of meal size |url=https://www.sciencedirect.com/science/article/pii/014976349500038G |journal=Neuroscience & Biobehavioral Reviews |language=en |volume=20 |issue=1 |doi=10.1016/0149-7634(95)00038-G |issn=0149-7634 |access-date=2023-03-28 |archive-date=2023-09-18 |archive-url=https://web.archive.org/web/20230918233907/https://www.sciencedirect.com/science/article/pii/014976349500038G |dead-url=no }}</ref>。由於在食物攝入之前，大腦會先對此做出評估及判斷，因此以往攝食經驗、餐具的外觀及大小等因素也會影響食慾，如紅色餐盤會抑制食慾，也可被視為一種節食減肥的方法<ref>{{Cite journal |last=Spence |first=Charles |date=2015-04-22 |title=On the psychological impact of food colour |url=https://doi.org/10.1186/s13411-015-0031-3 |journal=Flavour |volume=4 |issue=1 |doi=10.1186/s13411-015-0031-3 |issn=2044-7248}}</ref>。 |
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== 參考資料 == |
== 參考資料 == |
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2023年11月24日 (五) 12:31的最新版本
適口性是指特定食物本身在經食用者食用時產生的感受，未食用者帶來的滿足與愉悅程度，換句話說就是食物「好吃」的程度[1]。食物的適口性並非固定的食物屬性[2]，而是代表是食物本身滿足食用者腦中享樂回饋的程度，所以當個人處於飢餓狀態時，食物的適口性通常較高，反之則較低。適口性和腦內的犒賞系統有關，並會造成和生理需求無關的飢餓感，所謂的享樂式飢餓（hedonic hunger）。[3]
大腦機制
[编辑]食物的適口性高低，是受到食用者大腦中犒賞機制影響[4]。伏隔核與大腦的獎賞、快樂、成癮有關，且注入鴉片類藥物會增加對食物的慾望[5]。
個體攝取食物時，與食物適口性有關的「喜歡吃(liking)」某食物、與生理性需求驅使的「想要吃(wanting)」某食物的機制不同[6]。
適口性及飽足感之於整體進食量的影響
[编辑]人們在用餐後會產生飽足感進而抑制進食慾望，亦即對於食物的渴望會隨著攝入量的增加而降低[7]。然而，相較於一般常見食物，此現象在人們各自偏好、適口性高的食物中較不明顯，導致人們傾向攝取更多的該類食物；反之，某些適口性低的食物會降低人們對於該食物的攝取慾望[8]，舉例而言，香菜對於帶有特定基因OR6A2的人而言適口性極低，以致於其在香菜上的攝取量會比其他不具此基因的人少[9]。
食慾受到正回饋及負回饋的調控，正回饋與適口性食物的刺激相關，而負回饋則與飽足感有關[10]。由於在食物攝入之前，大腦會先對此做出評估及判斷，因此以往攝食經驗、餐具的外觀及大小等因素也會影響食慾，如紅色餐盤會抑制食慾，也可被視為一種節食減肥的方法[11]。
參考資料
[编辑]- ^ Pandurangan M, Hwang I. Systemic mechanism of taste, flavour and palatability in brain. Appl Biochem Biotechnol. 2015 Mar;175(6):3133-47. doi: 10.1007/s12010-015-1488-3. Epub 2015 Jan 21. PMID 25733187.
- ^ Yeomans, Martin R. Taste, palatability and the control of appetite. Proceedings of the Nutrition Society. 1998-11, 57 (4). ISSN 0029-6651. doi:10.1079/PNS19980089 （英语）.
- ^ Lowe MR, Butryn ML. Hedonic hunger: a new dimension of appetite? Physiol Behav. 2007 Jul 24;91(4):432-9. doi: 10.1016/j.physbeh.2007.04.006. Epub 2007 Apr 12. PMID 17531274.
- ^ Wassum KM; Ostlund SB; Maidment NT; Balleine BW. Distinct opioid circuits determine the palatability and the desirability of rewarding events.. PMID. Proc Natl Acad Sci U S A . 2009 Jul 28;106(30):12512-7. [2023-03-27]. doi:10.1073/pnas.0905874106. （原始内容存档于2023-03-27）.
- ^ C Davis; C Zai; R D Levitan; A S Kaplan; J C Carter; C Reid-Westoby; C Curtis; K Wight; J L Kennedy. Opiates, overeating and obesity: a psychogenetic analysis. PMID. Int J Obes (Lond) . [2023-03-27]. doi:10.1038/ijo.2010.276. （原始内容存档于2023-03-27）.
- ^ Graham Finlayson; Neil King; John Blundell. The role of implicit wanting in relation to explicit liking and wanting for food: implications for appetite control. PMID. [2023-03-27]. doi:10.1016/j.appet.2007.06.007. （原始内容存档于2023-03-27）.
- ^ Blundell, JE; Rogers, PJ. Hunger, hedonics and the control of satiation and satiety. Friedman, MA (编). Chemical senses, volume 4: Appetite and nutrition. New York: Marcel Dekker. 1991: 127–148 [2023-03-28]. （原始内容存档于2023-03-28）.
- ^ Yeomans, M. R.; Lee, M. D.; Gray, R. W.; French, S. J. Effects of test-meal palatability on compensatory eating following disguised fat and carbohydrate preloads. International Journal of Obesity. 2001-08, 25 (8) [2023-03-28]. ISSN 1476-5497. doi:10.1038/sj.ijo.0801653. （原始内容存档于2023-03-28） （英语）.
- ^ Eriksson, Nicholas; Wu, Shirley; Do, Chuong B.; Kiefer, Amy K.; Tung, Joyce Y.; Mountain, Joanna L.; Hinds, David A.; Francke, Uta. A genetic variant near olfactory receptor genes influences cilantro preference. Flavour. 2012-11-29, 1 (1). ISSN 2044-7248. doi:10.1186/2044-7248-1-22.
- ^ Smith, Gerard P. The direct and indirect controls of meal size. Neuroscience & Biobehavioral Reviews. 1996-01-01, 20 (1) [2023-03-28]. ISSN 0149-7634. doi:10.1016/0149-7634(95)00038-G. （原始内容存档于2023-09-18） （英语）.
- ^ Spence, Charles. On the psychological impact of food colour. Flavour. 2015-04-22, 4 (1). ISSN 2044-7248. doi:10.1186/s13411-015-0031-3.