Following up on earlier discoveries of an additional gustatory sense specific to complex carbohydrates, researchers have now found some of us more sensitive to the taste than others, which could be helping to fill out some of our waistlines.
继此前发现人类对于复杂碳水化合物拥有特别的味觉,研究人员现在已经发现我们中的某些人在味觉上比其他人更敏感,这可能是导致这部分人肥胖的原因。
Scientists are now pretty certain our tastebuds can actually detect the long chains of sugar making up the complex starches found in food items such as bread, pasta, and rice.
现如今,科学家们相当肯定的是,我们的味蕾可以实际检测到糖的长链,而糖分是面包、意面和米饭等食品中的复合淀粉的组成部分。
So even though we still only have five 'official' tastes, we can actually list the sensations caused by chemicals dissolving in our mouth as sweet, salty, umami (savoury, meaty flavours), bitter, fat, sour, and... starchy.
即使目前“官方”说法只有五种口味,实际上我们可以把溶解在嘴里的化学物质所引起的感觉列举为甜、咸、鲜(可口、肉味)、苦、酸、脂肪味、酸,以及淀粉味等等。
Taste sensitivity varies significantly across the population. So-called 'supertasters' experience far more intense flavour sensations. And a little more than a quarter of us – depending on our genetic background – can't even taste a compound called phenylthiourea.
不同人的口味敏感度差别很大。所谓的“超级味觉者”能够比常人品尝到更强烈的味道。另外,取决于基因差异,我们中四分之一以上的人甚至尝不出一种叫做苯硫脲的化合物。
Since our individual tasting talents vary, researchers from Deakin University in Australia were keen to put the discovery about starchy tastes to the population test.
正由于每个人的味觉天赋不同,澳大利亚迪肯大学的研究人员热衷于将淀粉味这一发现纳入人口测试。
A group of 34 adults had their bodies measured and diets detailed before and after they participated in a number of tasting sessions.
34名成年人在参加一些品尝会前后都分别被测量了身体,并记录了详细的饮食习惯。
Each subject was given solutions of a starch called maltodextrin and the soluble fibre oligofructose in different concentrations - to determine their range of sensitivities.
每个受试者都尝试了不同浓度的麦芽糖糊精淀粉溶液和水溶性纤维低聚果糖,用来确定其味觉敏感度范围。
Adding up the numbers, it was clear some volunteers were better at spotting whether they were sipping starch or fibre at low concentrations.
随着受试数量增加,很明显,溶液浓度较低的情况下,只有一部分志愿者能更好地辨认出自己是否尝到了淀粉或纤维。
On analysing the data, those who were more starch-sensitive weren't found to be bigger than the rest, having roughly the same body mass indexes.
数据分析显示,对淀粉敏感性较高的人群,其体重并没有超出其他人群,体质指数与其他人大致相当。
But their diets were higher in calories. And there was one other significant difference.
但他们的饮食习惯显示摄入的热量更高。此外还有一个显著的差异。
"Those who were most sensitive to the carbohydrate taste ate more of these foods and had a larger waist."
“那些对碳水化合物味道最敏感的人摄入这类食物更多,腰围更粗。”
While numerous factors determine how fat builds up around our bellies, the study's results suggest an ability to taste – and presumably enjoy – sugars in the form of starch make it that little bit harder for some to lose the spare tyre.
虽然许多因素决定了脂肪在腹部堆积,但研究结果表明,能能够尝淀粉或者可能喜欢淀粉形式的糖的一部分人,更不容易减去腹部的肥肉。
Excess amounts of abdominal fat is largely considered 'the worst of the worst' when it comes to weight gain, especially where our heart is concerned.
提到体重增加,腹部脂肪过多往往被认为是“不幸中的不幸”,特别又会影响到我们的心脏。
"Increased energy intake, in particular greater intakes of energy-dense foods, is thought to be one of the major contributors to the global rise of overweight and obesity, and carbohydrates represent a major source of energy in our diet," says the study's lead researcher Russell Keast.
该研究的负责人拉塞尔·吉斯特表示:“能源摄入量增加,特别是能量密度较高的食物摄入量增加被认为是全球超重和肥胖增长的主要原因之一,而碳水化合物是我们饮食中主要的能量来源。”
GMAT数学怎样复习效率高
GMAT数学满分的细节整理
GMAT数学有哪些知识点和误区
GMAT数学经典习题举例分析
GMAT数学复习遇到挫折怎么办
GMAT数学单位变换有什么规则
GMAT数学遇到不会的题如何去“猜”
GMAT数学哪些知识点常被遗忘
GMAT数学满分需要具备哪8步
基础薄弱如何斩获GMAT数学高分
GMAT数学基本概念汇总小结
GMAT数学失分原因之马虎
GMAT数学的分数是如何计算的
GMAT数学高分考生推荐的复习材料
GMAT数学复习有哪些坏习惯
GMAT数学机经使用窍门简介
GMAT数学五大实用做题方法介绍
GMAT数学基础如何打好
GMAT数学中有哪些常见的逻辑误区
善用逆向思维解决GMAT数学难题
如何打好GMAT数学基础
GMAT数学基础差应该如何复习
GMAT数学做题速度如何提高
GMAT数学考试内容和出题方式是什么样的
GMAT数学复习的效率如何提升
GMAT数学想的满分需要哪些习气
GMAT数学应该从哪几个方面打好基础
GMAT数学复习备考资料有哪些
GMAT数学求余数方法心得
GMAT数学有哪些实用的应试技巧
不限 |
英语教案 |
英语课件 |
英语试题 |
不限 |
不限 |
上册 |
下册 |
不限 |