In many countries of the world today there is an active promotion of healthy eating, but not everyone adheres to it.. Why \?

It is now reliably known that there is a genetic rationale for why different people perceive the taste of food differently.. For example, genetic sensitivity to androstenone, which is responsible for the unpleasant smell of pork, is more common among people with Asian roots.. The absence or presence of the TAS2R38 gene determines whether a person will taste the bitter taste of broccoli or not, and analysis of DNA obtained from saliva samples can predict in advance who will like a dish of green vegetables and who will not..

Saliva can also change the taste of food.. It contains an enzyme called amylase that breaks down starch into sugars.. Some children like to keep bread in their mouth for a long time for this very reason - under the influence of amylase, it becomes sweet. Other enzymes " The composition of saliva is individual for each person, it changes throughout the day and depends on mood, nutrition, physical activity and even time of day.. The variety and concentration of enzymes and proteins in saliva determines the taste of food for a particular person.. In addition, the oral microbiome also plays a role..

Ingrid Appelquist of the Commonwealth Scientific and Industrial Research Organization (CSIRO, Australia) and her colleagues have developed a computer model that mimics food chewing and digestion, as well as a tool that can be used to find the genes responsible for food preferences..

In addition to this, scientists in the course of the study determined how proteins in saliva changed the taste of foods.. It turns out that the way a person chews food, moistens it with saliva and moves the tongue, has a big impact on the taste of food.. Until now, it was difficult to measure the taste, as people eat differently..

The same model is based on data taken from real people who consumed a variety of products.. It shows how food breaks down in the mouth and how food ingredients such as salt and sugar travel to the taste buds, as well as how it is digested in the stomach and moves through the digestive tract..

According to scientists, in the future this model can be used for personalized nutrition - the selection of the ideal diet for a specific person, taking into account his physiology..

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