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首页> 外文期刊>Journal of Comparative Physiology, B. Biochemical, Systemic, and Environmental Physiology >Humans as cucinivores: comparisons with other species
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Humans as cucinivores: comparisons with other species

机译：食人动物：与其他物种的比较

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We discuss the relations of processed foods, especially cooked foods, in the human diet to digestive tract form and function. The modern consumption of over 70 % of foods and beverages in highly refined form favours the diet-related classification of humans as cucinivores, rather than omnivores. Archaeological evidence indicates that humans have consumed cooked food for at least 300-400,000 years, and divergence in genes associated with human subpopulations that utilise different foods has been shown to occur over periods of 10-30,000 years. One such divergence is the greater presence of adult lactase persistence in communities that have consumed dairy products, over periods of about 8,000 years, compared to communities not consuming dairy products. We postulate that 300-400,000 years, or 10,000-14,000 generations, is sufficient time for food processing to have influenced the form and function of the human digestive tract. It is difficult to determine how long humans have prepared foods in other ways, such as pounding, grinding, drying or fermenting, but this appears to be for at least 20,000 years, which has been sufficient time to influence gene expression for digestive enzymes. Cooking and food processing expands the range of food that can be eaten, extends food availability into lean times and enhances digestibility. Cooking also detoxifies food to some extent, destroys infective agents, decreases eating time and slightly increases the efficiency of assimilation of energy substrates. On the other hand, cooking can destroy some nutrients and produce toxic products. The human digestive system is suited to a processed food diet because of its smaller volume, notably smaller colonic volume, relative to the intestines of other species, and because of differences from other primates in dentition and facial muscles that result in lower bite strength. There is no known group of humans which does not consume cooked foods, and the modern diet is dominated by processed foods. We conclude that humans are well adapted as consumers of processed, including cooked, foods.
机译：我们讨论了人类饮食中加工食品，尤其是熟食与消化道形式和功能的关系。现代消费了70％以上的高度精制食品和饮料，有利于与饮食相关的人类分类为食肉动物，而不是杂食动物。考古证据表明，人类食用烹饪食物至少已有300-400,000年，并且已证明与利用各种食物的人类亚群相关的基因差异发生的时间长达10-30,000年。这种差异之一是，与不消费乳制品的社区相比，在大约8,000年的时间里，食用乳制品的社区中成年人乳糖酶持久性的存在更大。我们假设300-400,000年（即10,000-14,000代）是食品加工影响人类消化道形式和功能的足够时间。很难确定人类用捣碎，碾碎，干燥或发酵等其他方式制备食物的时间，但这似乎已经持续了至少20,000年，这已经足够时间影响消化酶的基因表达了。烹饪和食品加工扩大了可以食用的食物范围，将食物的可获得性延长到了瘦肉期，并增强了消化率。烹饪还可以在某种程度上使食物排毒，破坏传染性物质，减少进食时间并稍微提高能量底物的吸收效率。另一方面，烹饪会破坏某些营养物质并产生有毒产品。人体消化系统相对于其他物种的肠道而言体积较小，尤其是结肠体积较小，并且由于与其他灵长类动物在齿列和面部肌肉中的差异导致咬合强度降低，因此适合加工食品饮食。没有已知的不食用熟食的人群，现代饮食以加工食品为主。我们得出的结论是，人类非常适合作为加工食品（包括熟食）的消费者。

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