Вкусовые рецепторы – наши посредники в формировании вкусовых предпочтений ребенка

В статье представлены современные данные об основных молекулярных и генетических детерминантах формирования вкусовых предпочтений человека. Рассмотрена структура и механизм функционирования рецепторов сладкого вкуса, вкуса умами, кислого и горького вкусов, а также других молекул и клеточных структур, влияющих на восприятие вкусов, – белка густина, толлподобных рецепторов. Описана роль структур, обеспечивающих восприятие вкуса вне полости рта, – клеток гипоталамуса. Подчеркнуто значение генетического полиморфизма данных структур и важность взаимодействия генетических факторов и факторов внешней среды в формировании вкусовых предпочтений и пищевого поведения младенца. Особое внимание уделено практической значимости представленных данных в аспекте введения продуктов прикорма детям первого года жизни.

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