Programación nutricional del gusto y la tolerancia al picante

Abstract

Programación nutricional del gusto y la tolerancia al picante AbstractIntroduction: Tradition and assiduity with which spicy foods are consumed play a very important role in the taste and tolerance of spicy. Objectives: We sought to study whether the taste for spicy is inherited from generation to generation, or if it is learned by culture and what factors make it happen or not (tastes of the father and mother, family food culture, introduction of spicy food during pregnancy and lactation, genetics, etc). Methods: A survey was conducted in 515 participants from three continents, in three languages (Spanish, English and Chinese) to fi ll on internet. Questions referred to their taste for spicy foods and their tolerance, spicy foods used, at what age they began to consume it, if their father or mother likes spicy food, and if their mother consumed it during pregnancy and/or lactation. Results: There is statistically signifi cant difference between the taste for spicy and sex (p < 0.001), tolerance (p < 0.001), and only in females, the mothers taste for spicy (p < 0.001) consumption during pregnancy (p < 0.001) and breastfeeding (p = 0.005) and the fathers taste for spicy (p = 0.003). There is a correlation between the continent of residence (p = 0.007) and birth (p = 0.012) and tolerance to spicy foods. Conclusion:The infl uence of parents, gender and body composition were related to different tastes and tolerances.

Valoración percibida de atributos endógenos y exógenos en el consumo de Picante a la Tacneña

“…Seguido por el grado de picante. Según San Mauro et al (2016), el grado de picante es la sensación de ardor en la boca cada vez que ingerimos un ingrediente de los denominados picantes, que se percibe a través de los nociceptores (o terminaciones nerviosas receptoras del dolor) y no a través de las papilas gustativas. La masticación de estos alimentos libera moléculas, como la capsaicina que se encuentran presentes en el ají o pimientos, que activan químicamente estas terminaciones nerviosas libres situadas en la lengua.…”