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58,703
The endocrinology of taste receptors
Sara Santa-Cruz Calvo & Josephine M. Egan
Nature Reviews Endocrinology (2015) doi:10.1038/nrendo.2015.7
Published online 24 February 2015
Abstract• Key points• Introduction• Chemosensory processes in the tongue• The gut as a chemosensory organ• Chemosensory processes in the pancreas• Neuronal control of taste• Taste perception and obesity• Conclusions• Review criteria• References• Acknowledgements• Author information
Levels of obesity have reached epidemic proportions on a global scale, which has led to considerable increases in health problems and increased risk of several diseases, including cardiovascular and pulmonary diseases, cancer and diabetes mellitus. People with obesity consume more food than is needed to maintain an ideal body weight, despite the discrimination that accompanies being overweight and the wealth of available information that overconsumption is detrimental to health. The relationship between energy expenditure and energy intake throughout an individual's lifetime is far more complicated than previously thought. An improved comprehension of the relationships between taste, palatability, taste receptors and hedonic responses to food might lead to increased understanding of the biological underpinnings of energy acquisition, as well as why humans sometimes eat more than is needed and more than we know is healthy. This Review discusses the role of taste receptors in the tongue, gut, pancreas and brain and their hormonal involvement in taste perception, as well as the relationship between taste perception, overeating and the development of obesity.
Sara Santa-Cruz Calvo & Josephine M. Egan
Nature Reviews Endocrinology (2015) doi:10.1038/nrendo.2015.7
Published online 24 February 2015
Abstract• Key points• Introduction• Chemosensory processes in the tongue• The gut as a chemosensory organ• Chemosensory processes in the pancreas• Neuronal control of taste• Taste perception and obesity• Conclusions• Review criteria• References• Acknowledgements• Author information
Levels of obesity have reached epidemic proportions on a global scale, which has led to considerable increases in health problems and increased risk of several diseases, including cardiovascular and pulmonary diseases, cancer and diabetes mellitus. People with obesity consume more food than is needed to maintain an ideal body weight, despite the discrimination that accompanies being overweight and the wealth of available information that overconsumption is detrimental to health. The relationship between energy expenditure and energy intake throughout an individual's lifetime is far more complicated than previously thought. An improved comprehension of the relationships between taste, palatability, taste receptors and hedonic responses to food might lead to increased understanding of the biological underpinnings of energy acquisition, as well as why humans sometimes eat more than is needed and more than we know is healthy. This Review discusses the role of taste receptors in the tongue, gut, pancreas and brain and their hormonal involvement in taste perception, as well as the relationship between taste perception, overeating and the development of obesity.
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