Lipids, carbohydrates, or proteins, what do you prefer? An update review of physiological factors for food choice

• Published in: Revista mexicana de endocrinologíca, metabolismo & nutrición Vol. 10; no. 2
• Main Authors: Pedroza-García, Karina A., Reyes-Pavón, Diana, Ruíz-Ramírez, Javier, Martín del Campo-Cervantes, Judith, Olvera-Sandoval, Carlos, Masuoka-Ito, David, Ramírez-Orozco, Ricardo E.
• Format: Journal Article
• Language: English; Spanish
• Published: Permanyer 27.06.2023
• Subjects: Diet. Food preferences. Macronutrients. Nutrition
• ISSN: 2462-4144; 2462-4144
• DOI: 10.24875/RME.22000036

Obesity is an issue that impacts vulnerable populations worldwide, resulting in significant monetary costs related to health problems. Nutrient intake and preferences for specific foods are major factors that can lead to the development of healthy or poor nutritional habits, which will ultimately define if an individual becomes overweight. Various circumstances influence these preferences, such as physiological needs, emotional, social and hedonic factors, and the expression and signaling of different molecules. It is essential to clarify the diverse mechanisms by which the body “chooses” certain types of food since these choices will recur throughout the lifespan of an individual, potentially causing poor eating habits. Multiple components contribute to nutrient preference. Some of these are aging, variability in taste receptors, flavor perception, hormones, nutrient deficiencies, and gene expression. The purpose of this review is to identify and emphasize the physiological elements that may regulate and affect food preference.