Warum ziehen uns Süßigkeiten an? Wissenschaftliche Entdeckungen!

Scientists believe that our craving for sweets may be related to an evolutionary survival mechanism. However, studies in infants and newborns have shown that breast milk has a slightly sweet flavor, thanks to its lactose content - the main sugar component in human milk. It is precisely due to the carbohydrates found in female milk that stimulate the production of serotonin in the brain that the taste of female milk is associated with something pleasant. Studies on pre- and newborn babies have found that they are sensitive to the sweet taste and prefer it from the first contact. In some studies, a positive reaction to the sweet taste was observed as early as two hours after birth, even before the first contact with breast milk. The studies have also shown that preterm and newborn babies react to diluted sweet solutions and are able to distinguish different degrees of sweetness and prefer to drink a sweet saccharose solution instead of water. Observations confirm that the expression of satisfaction on the face after consuming a sweet substance is reflexive and represents an innate human trait. From birth, the taste we perceive plays a role in our behavior towards food. After the infant period, the sweet taste is used to introduce new products into the child's diet. This makes dishes more attractive. Children accept new flavor and aroma combinations when the dishes are sweet or contain energy-dense ingredients such as starch. It should be noted that the preference for very sweet solutions persists during childhood and adolescence and then gradually decreases in early adulthood. The explanation for these preferences is that children need more energy than adults and that the preference for sweetness is a biological development feature that decreases after the end of adolescence. On average, an individual's ability to detect sweet tastes from sugar and evaluate flavor intensity changes only slightly between the ages of 20 and 80. In contrast, olfactory sensitivity decreases rapidly with age, which prevents some older people from enjoying food aromas and flavors. Since aroma is the main component of flavor, a decrease in olfactory sensitivity means that older people may rely more on sweet taste in their preferences for food products. However, the preference for this taste never disappears.

Our diet and food production methods have undergone significant changes since the days when humans hunted and gathered food. In those times, when humanity subsisted solely on natural products, instinctive psycho-physiological mechanisms largely ensured that the body's needs were met. Today's stringent food safety standards mean that we do not have to rely on sweet taste as a mechanism that allows us to consider sweets as safe. As a result of changing consumer preferences, many foods and drinks that are considered delicacies may also have a bitter, salty or sour taste. However, one thing remains unchanged over time - our fondness for sweetness. The energy density of the diet is often perceived through the sense of taste. Sweetness, a traditional sensory indicator of both nutritional and caloric value, enhances the appeal of a given food. In fact, the concepts of pleasure for the palate and good taste have long been synonymous with sweet foods. Small children prefer foods with higher energy density, mainly because sweetness also signals the presence of kilocalories, the main physiological reinforcement for an active, developing child. As a result, energy density and palate pleasure are interconnected. Generally, products are considered tasty because their energy density is high. Foods with low energy density should be sweet to be considered tasty. Sweet fruits are usually chosen more often than products that are not sweet (e.g., spinach). The taste of sweetened yogurt is more appealing than the taste of plain yogurt.

People should effectively manage their inherent proclivity towards sweet flavors. Indiscriminate reliance on psycho-physical mechanisms can disrupt the nutritional equilibrium and contribute to the spread of diet-induced diseases such as obesity, atherosclerosis, or diabetes. In a nutshell, every food and drink can be appropriate in the context of a healthy, active lifestyle that incorporates sensible and balanced nourishment and consistent physical activities. However, high obesity rates in children and adults indicate the necessity to balance the quantity of calories consumed and burned during daily activities.