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Why do we like sweets?
Table of Contents
1. Sweetness perception tests
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.2. Sweet taste and today's lifestyle
Our diet and food production have changed dramatically since humans hunted and harvested food. When humanity was eating only natural products, instinctive psycho-physiological mechanisms largely ensured that the body's needs were met. Today's strict food safety standards mean that we don't have to rely on sweet taste as a mechanism that allows us to consider sweets to be safe. As a result of changing consumer preferences, many foods and drinks that are considered to be sweets should also taste sweet, salty or sour. However, one thing remains unchanged after the passage of time.3. Diet and Sweet Taste – A Summary
People should manage their inherent inclination towards sweetness. Indiscriminate trust in psycho-physical mechanisms can disturb the nutritional balance and contribute to the spread of diet-induced ailments such as obesity, atherosclerosis, or diabetes. In brief, every food and drink can be suitable in the context of a healthy, active lifestyle that encompasses sensible and balanced nutrition and regular physical exercise. However, high obesity rates in children and adults indicate the necessity to balance the amount of calories consumed and burned during daily activities.
