Почему мы едим то, что едим. Наука о том, как наш мозг диктует нам, что есть

1. 1 I. Depoortere, «Taste receptors of the gut: Emerging roles in health and disease», Gut 63 (2014): 179–190.

2. Y. Peng et al., «Sweet and bitter taste in the brain of awake behaving animals», Nature 527 (2015): 512–515.

3. K. Hardy et al., «The importance of dietary carbohydrate in human evolution», Quarterly Review of Biology 90 (2015): 251–268.

4. A. Thier, «The Sugar Cure», Lucky Peach, October 15, 2015, http:// luckypeach.com/the-basics-of-grilling-meat-camino-oakland.

5. David Owen, «Beyond taste buds: The science of delicious», National Geographic, November 13, 2015, http://ngm.national-geographic.com/2015/12/food-science-of-taste-text.

6. Личное общение, Marina Piccioto, Professor of Psychiatry, Neuroscience and Pharmacology, Yale University, July 14, 2016.

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7. H. McGee, On Food and Cooking: The Science and Lore of the Kitchen (New York: Simon and Schuster, 2007).

8. B. Mosinger et al., «Genetic loss or pharmacological blockade of testes-expressed taste genes causes male sterility», Proceedings of the National Academy of Sciences 110 (2013): 12319-12324.

9. WNYC, «The Science Behind Obesity», September 8, 2016, http:// www.wnyc.org/story/the-science-behind-obesity.

10. Gina Kolata, «Skinny and 119 Pounds, but With the Health Hallmarks of Obesity», New York Times, July 26, 2016, http:// www.nytimes.com/2016/07/26/health/skinny-fat.html7em_ pos = small&emc = edit_hh_20160722&nl=well&nl_art = 3&n-lid=38753975&ref=headline&te=1.

11. G. Boden et al., «Excessive caloric intake acutely causes oxidative stress, GLUT4 carbonylation, and insulin resistance in healthy men», Science Translational Medicine

7 (September 9, 2015): 304re7.

12. K. Keskitalo et al., «Sweet taste preferences are partly genetically determined: Identification of a trait locus on chromosome 16», American Journal of Clinical Nutrition 86 (2007): 55–63.

13. L. D. Hwang et al., «A common genetic influence on human intensity ratings of sugars and high-potency sweeteners», Twin Research and Human Genetics 18 (2015): 361–367.

14. P. V. Joseph, D. R. Reed, and J. A. Mennella, «Individual differences among children in sucrose detection thresholds: relationship with age, gender, and bitter taste genotype», Nursing Research 65 (2016): 3-12.

15. J. A. Mennella et al., «Preferences for salty and sweet tastes are elevated and related to each other during childhood», PLoS ONE 9 (2014): e92201.

16. Keskitalo, «Sweet taste preferences».

17. A. Drewnowski, «Taste preferences and food intake,» Annual Review of Nutrition

17 (1997): 237–253.

18. G. E. Kaufman et al., «An evaluation of the effects of sucrose on neonatal pain with 2 commonly used circumcision methods», American Journal of Obstetrics and Gynecology 186 (2002): 564–568.

19. Там же.

20. «The Bris Ceremony», Kveller, http://www.kveller.com/article/ the-bris-ceremony.

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21. J. A. Mennella, «The flavor world of childhood», Frontiers in Integrative Neuroscience «Science of Human Flavor Perception», стенография конференции, отрывок, 2015.

22. M. D. Lewkowski et al., «Sweet taste and blood pressure-related analgesia», Pain

106 (2003): 181–186.

23. T. Kakeda et al., «Sweet taste-induced analgesia: an fMRI study», Neuroreport 21 (2010): 427–431.

24. A. B. Kampov-Polevoy et al., «Sweet preference predicts mood altering effect of and impaired control over eating sweet foods», Eating Behaviors 7 (2006): 181–187.

25. B. P. Meier et al., «Sweet taste preferences and experiences predict prosocial inferences, personalities, and behaviors», Journal of Personality and Social Psychology 102 (2012): 163–174.

26. M. Al’absi et al., «Exposure to acute stress is associated with attenuated sweet taste», Psychophysiology 49 (2012): 96-103.

27. «Testing the Acidity of Vinegar», Cultures for Health, http:// www.culturesforhealth.com/learn/kombucha/testing-acid-ity-strength-vinegar; «Approximate pH of Foods and Food Products», FDA/Center for Food Safety and Applied Nutrition, updated (последнее обновление) September 9, 2008, http:// www.vldhealth.org/pdf/environmentalPDF/foodPH2007.pdf.

28. Robert Perkins, «Why is that so sour? New mechanism for tasting discovered», USC News, December 23, 2015, http://news.usc. edu/90235/why-is-that-so-sour-new-mechanism-for-tasting-dis-covered; W. Ye et al., «The K+ channel KIR2.1 functions in tandem with proton influx to mediate sour taste transduction», Proceedings of the National Academy of Sciences 113 (2016): E229-238.

29. Jesus Diaz, «Sour Candy Is Almost As Bad For