The tongue decides why it loves junk food.

Original title: Tongue decides why they love junk food
While many people "slyly" say they would definitely choose healthy foods on the menu if given the chance, observations and studies have shown that many people are "punched in the face" and people are more likely to choose according to the taste of the food. Although we are ted to choose healthy foods and we know how important this is, we usually prefer which foods are higher in sugar, salt, and fat. In addition, genetics, experience and the environment influence our understanding of food and consumption choices.
According to Ingrid Abby West, a senior research fellow at the Australian Federal Scientific and Industrial Research Organisation, Australians are not eating healthier despite years of "edification" - bad diets have a big impact on their health. Australians are not stubborn, and researchers are trying to make healthy eating more delicious and improve eating habits by grabbing people's stomachs.
How chewing has an impact
To test the taste, taste, and digestive problems of food in a controlled state, Abby West's dietary structure team developed a computational model of food chewing and digestion, a tool for determining gene location (predicting taste preferences), and measuring proteins in saliva.
how a person chews food, how it is mixed with saliva, and how they squeeze food with their tongue has a big impact on taste. Eating is a complex process that is a different experience for everyone and was difficult to measure and monitor until recently. Abby West's team developed models that simulate dietary behavior based on data from real participants eating different foods, showing how food breaks down in the mouth and how ingredients such as sugar and salt are transported to our taste-like bodies. The team also simulated how food breaks down in the stomach and when it moves through the digestive tract.
the study will help develop food in the future that can match everyone's physiological function, not only to transport nutrients to their ideal location, but also to control digestion rates.
genes also play a role
in addition to how we eat affects the experience we eat, differences in "origin" (genetic differences) also affect whether we like certain foods and how much we eat.
, for example, the presence of a specific gene associated with odor determines whether a person is sensitive to oleone, a molecule that gives pork an unpleasant taste. Individuals with this particular gene can detect sterone in pork by smelling it. According to the data, there are many more Asians who are sensitive to oleone than Europeans.
other genes determine whether a person loves to eat "bitter" or avoid it. For example, a compound (6-n-propylthiouracil) is commonly found in green vegetables, such as orchids, and causes bitter taste. Those with the bitter-tasting lior gene (TAS2R38) were able to taste the compound, feeling mild or very strongly. People without the gene for the subject can't taste it, which explains why some people prefer green vegetables to others. In fact, it is not that we do not like to eat green vegetables, but this gene, and turned to junk food embrace.
"gene kit" being developed by the Federal Organization for Scientific and Industrial Research to predict whether a person will like a particular food. Researchers have tested and validated a tool for detecting and evaluating the intensity of bitterness in food. They collected DNA from the saliva and cheek cells of the subjects, and preliminary analysis showed that those who could taste the bitter taste had a bitter taste complex (TAS2R38), while those who could not. The test also allowed researchers to predict which consumers would suffer, while others would not. The tool will also be further tested and validated among people of Asian and European descent.
saliva tastes around
saliva provides us with a vital help in eating safely, lubricating and transporting taste molecules from food to our taste buds. Saliva contains amylase, which breaks down starch into sugars. Some children are "eatable" and like to keep bread in their mouths because it breaks down more sugar and makes it taste sweeter, although they don't know the principle.
enzymes in our saliva act on fats and proteins and control our "cognition" of food. Everyone's saliva composition is different, and it changes all day long, and what you eat, what exercise you do, your emotions and even whether it's out there day or night can affect it.
proteomics is a large-scale study of proteins, especially their structure and function, and a way to measure differences in protein composition in different people's saliva. The types and content of proteins and enzymes found in saliva vary, and the taste of food in our mouths changes. Bacteria that live in the mouth also have an effect, and bacteria can change the taste of food by adding molecules that produce a special taste experience, and each person's mouth has a unique response.
Abby West believes that research into individual food preferences, whether it's genes, saliva or the way people chew, could one day lead food manufacturers to produce delicious and healthy foods that allow people to choose healthy foods when ordering.
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sweets addictive? There is
that all the world's eaters know that desserts are packed in another stomach. Today, whether it's cakes, chocolates, cookies, lollipops or a variety of beverages, we are surrounded by a variety of delightful sweets. Sometimes the food is too hard to resist. In Australia alone, an average of 60 grams of sucrose is consumed per person. Dietary guidelines issued last year recommend no more than 50 grams of sugar per day. For some, added sugar makes coffee more delicious; desserts are the "essence" of the day; and low-sugar things can even be "rejected." So will these people become addicted to sugar?
According to Amy Leichelt, a lecturer at the Royal Melbourne Institute of Technology, sugar is popular because it has a powerful effect on the brain's reward system, the mid-brain edge dopamine system, in which neurons release the neurotransmitter dopamine.
drugs and toxic substances such as cocaine, aham and nicotine "hijack" the system. When the system is activated, there is a strong sense of reward, leading to cravings and addiction. As a result, both drugs and sugar activate the same reward system in the brain, leading to the release of dopamine.
But let's not panic, the chemical circuit is activated by natural rewards and behaviors that are inherently essential for species continuity, such as eating delicious, high-energy foods and social interactions. Activating the system will make you perform the behavior again because it feels good.
, according to the fifth edition of the U.S. Diagnostic and Statistical Manual on Neurological Disorders, the criteria for determining substance use disorders list the problems that arise during addiction. These include longing, continued use despite negative consequences, attempts to quit but not control, tolerance and withdrawal. Although sugar is not a rarity, excessive intake can lead to similar addiction problems. So sugar can be really addictive. Although there is no conclusive evidence linking sugar to the human addiction/withdrawal system, studies in rats have demonstrated this possibility.
taste map? Nonsense
Many people have seen a taste map, a seemingly professional picture that neatly splits our tongues into several areas, each with its own "one-acre three-point area": sweet on the front, salty and sour on both sides, and bitter on the back. Others used this section to come up with a bowl of "heart chicken soup" to discuss whether life is "sweet first, then bitter" or "bitter and sweet later". However, this map of taste perception is indeed wrong, and it has long been debunked by scientists who study chemical perception.
fact, the ability to taste sweet, savoury, sour and bitter tastes is not assigned to different parts, and the recipients of these flavors are actually "mixed" everywhere. There are two types of brain nerves responsible for taste perception in different parts of the tongue: the tongue and pharynx nerve at the back and the drums at the front nerve. If the taste is limited to their respective regions, then the person with nerve damage will lose the ability to taste the sweet taste. However, a surgeon found in 1965 that the experimenters who had suffered nerve damage during the medical procedure did not lose their sense of taste. In 1993, Lynda Bartschuk, from the University of Florida, found that when the gusso nerves were anaesthetized, the experimenters were not only able to perceive sweetness, but also their sweetness perception was even stronger.
molecular biology has also attacked taste maps, and over the past 15 years researchers have identified many of the proteins found in taste cells that are critical to detecting taste molecules. For example, anything we think is sweet activates the same subject, while bitterness activates a completely different subject. Unlike the "bitter and sweet" positioning of the taste map, each type of subject can be found in any taste area of the mouth.
(Chen Xiaodan)