减肥总是失败 这是你的基因决定的.docxVIP

减肥总是失败这是你的基因决定的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 – cant 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