繼此前發(fā)現(xiàn)人類對(duì)于復(fù)雜碳水化合物擁有特別的味覺，研究人員現(xiàn)在已經(jīng)發(fā)現(xiàn)我們中的某些人在味覺上比其他人更敏感，這可能是導(dǎo)致這部分人肥胖的原因。
Scientists are now pretty certain our tastebuds can actually detect the long chains of sugar making up the complex starches found in food items such as bread, pasta, and rice.
現(xiàn)如今，科學(xué)家們相當(dāng)肯定的是，我們的味蕾可以實(shí)際檢測(cè)到糖的長鏈，而糖分是面包、意面和米飯等食品中的復(fù)合淀粉的組成部分。
So even though we still only have five 'official' tastes, we can actually list the sensations caused by chemicals dissolving in our mouth as sweet, salty, umami (savoury, meaty flavours), bitter, fat, sour, and... starchy.
即使目前“官方”說法只有五種口味，實(shí)際上我們可以把溶解在嘴里的化學(xué)物質(zhì)所引起的感覺列舉為甜、咸、鮮(可口、肉味)、苦、酸、脂肪味、酸，以及淀粉味等等。
Taste sensitivity varies significantly across the population. So-called 'supertasters' experience far more intense flavour sensations. And a little more than a quarter of us ? depending on our genetic background ? can't even taste a compound called phenylthiourea.
不同人的口味敏感度差別很大。所謂的“超級(jí)味覺者”能夠比常人品嘗到更強(qiáng)烈的味道。另外，取決于基因差異，我們中四分之一以上的人甚至嘗不出一種叫做苯硫脲的化合物。
Since our individual tasting talents vary, researchers from Deakin University in Australia were keen to put the discovery about starchy tastes to the population test.
正由于每個(gè)人的味覺天賦不同，澳大利亞迪肯大學(xué)的研究人員熱衷于將淀粉味這一發(fā)現(xiàn)納入人口測(cè)試。
A group of 34 adults had their bodies measured and diets detailed before and after they participated in a number of tasting sessions.
34名成年人在參加一些品嘗會(huì)前后都分別被測(cè)量了身體，并記錄了詳細(xì)的飲食習(xí)慣。
Each subject was given solutions of a starch called maltodextrin and the soluble fibre oligofructose in different concentrations - to determine their range of sensitivities.
每個(gè)受試者都嘗試了不同濃度的麥芽糖糊精淀粉溶液和水溶性纖維低聚果糖，用來確定其味覺敏感度范圍。
Adding up the numbers, it was clear some volunteers were better at spotting whether they were sipping starch or fibre at low concentrations.
隨著受試數(shù)量增加，很明顯，溶液濃度較低的情況下，只有一部分志愿者能更好地辨認(rèn)出自己是否嘗到了淀粉或纖維。
On analysing the data, those who were more starch-sensitive weren't found to be bigger than the rest, having roughly the same body mass indexes.
數(shù)據(jù)分析顯示，對(duì)淀粉敏感性較高的人群，其體重并沒有超出其他人群，體質(zhì)指數(shù)與其他人大致相當(dāng)。
But their diets were higher in calories. And there was one other significant difference.
但他們的飲食習(xí)慣顯示攝入的熱量更高。此外還有一個(gè)顯著的差異。
"Those who were most sensitive to the carbohydrate taste ate more of these foods and had a larger waist."
“那些對(duì)碳水化合物味道最敏感的人攝入這類食物更多，腰圍更粗�！�
While numerous factors determine how fat builds up around our bellies, the study's results suggest an ability to taste ? and presumably enjoy ? sugars in the form of starch make it that little bit harder for some to lose the spare tyre.
雖然許多因素決定了脂肪在腹部堆積，但研究結(jié)果表明，能能夠嘗淀粉或者可能喜歡淀粉形式的糖的一部分人，更不容易減去腹部的肥肉。
Excess amounts of abdominal fat is largely considered 'the worst of the worst' when it comes to weight gain, especially where our heart is concerned.
提到體重增加，腹部脂肪過多往往被認(rèn)為是“不幸中的不幸”，特別又會(huì)影響到我們的心臟。
"Increased energy intake, in particular greater intakes of energy-dense foods, is thought to be one of the major contributors to the global rise of overweight and obesity, and carbohydrates represent a major source of energy in our diet," says the study's lead researcher Russell Keast.
該研究的負(fù)責(zé)人拉塞爾·吉斯特表示：“能源攝入量增加，特別是能量密度較高的食物攝入量增加被認(rèn)為是全球超重和肥胖增長的主要原因之一，而碳水化合物是我們飲食中主要的能量來源�！�
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