他发现,保持站立姿势仅几分钟就会引起身体紧张,从而屏蔽味蕾。重力把血液推向身体下部,要将血液输送到身体上部,需要心脏更加用力,从而导致心率加快。这会激活下丘脑—垂体—肾上腺(HPA)轴,并导致压力荷尔蒙皮质醇浓度的上升。这种连锁反应将降低感觉的敏感性,后者会影响对餐饮口味的评价、对食物温度的感知以及进食总量。
When people experience discomfort, foods that normally taste good do not appear as pleasant to the palate. Biswas confirmed his hypothesis by having 350 participants rate the tastiness of a pita chip. Those who were standing gave it a less favorable rating than those who were sitting in a padded chair.
当人们感到不适时,美味的食物似乎不会带来味蕾的愉悦。通过让350名参与者评估一种皮塔饼的口感,比斯瓦斯证实了他的假设。那些站着进食的人对这种食物的评价要比坐在坐垫椅上进食的人差一些。
Researchers then provided participants classic bite-sized brownies baked at a local restaurant that were tested and widely considered pleasant tasting. Those who were sitting down rated them to be most delicious. However, when the baker altered the recipe and made the taste unpleasant by adding an extra ¼ cup of salt, the results were opposite. Participants standing up didn't notice the brownies tasting saltier to that extent, and actually rated them to have a relatively more favorable taste perception than those who sampled them while sitting down.
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