味觉替代的膳食模式在健康促进中的新趋势

New Trends in Gustatory Substitution Dietary Patterns in Health Promotion

1879年,人工合成甜味剂糖精的诞生,引导人们开始探寻味觉替代的膳食新模式。目前,天然提取且无热量或极低热量甜味剂成为糖尿病患者日常饮食中常见成分,甚至成为全民健康促进饮食模式的新潮流。然而,简单的“0”糖替代,不但没有实现限制热量摄入的愿望,甚至事与愿违,带来新的健康问题。而且,除甜味外,咸和腴(脂肪味)味,也与健康密切相关,仅仅替代甜味也是绝对不够的。只有对所有食物中味觉呈现的主要成分(糖、脂肪和钠盐)进行全面的味觉替代,开启一种保留食物进食的满足感,又降低食物健康风险的健康膳食新模式,才能让民众在不刻意改变饮食方式和偏好的前提下,吃的更健康。本文从进食的进化和行为学,味觉的生理学与味觉替代生理、病理学角度,讨论由现在倡导的“三减”餐饮模式转向“三代”(代糖、代盐和代油)健康膳食的可行性、问题和挑战,并对基于“三代”的健康厨房模式进行探讨。

The introduction of artificial sweetener saccharin in 1879 initiated the search for a new dietary paradigm of taste substitution.Currently,naturally derived sweeteners with very low or no calorie are becoming common ingredients in the daily diets of diabetics,and even becoming a new trend in health-promoting dietary patterns for the whole population.However,simple"zero"-sugar substitution not only fails to limit calorie intake,but even does the opposite by causing new health problems.Moreover,in addition to sweet taste,salty and fatty taste are also closely related to health.It is therefore absolutely not enough to replace only the sweet taste in diet.Only by comprehensively replacing the main sugar,fat and sodium that present taste in all foods,and developing a new healthy dietary model that preserves the satisfaction of eating while reducing the health hazards of food,can the public eat more healthily without deliberately changing their dietary habits and preferences.In this paper,focusing on the evolutionary and behavioral aspects of eating,the physiology of taste,and the physiology and pathology of taste substitution,the aim to explore the feasibility,problems and challenges of shifting from the"three reduction"dietary model to the"three substitution"healthy diet(sugar,salt and oil substitutes),and discuss the healthy kitchen model based on the"three substitution"practice.