The gourmet ape: Evolution and human food preferences

American Journal of Clinical Nutrition

Volumn 90, Issue 3, 2009, Pages

  Krebs, John R ^a  

^a UNIVERSITY OF OXFORD   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON; GLUCOSE 6 PHOSPHATE DEHYDROGENASE; INSULIN; LACTASE; LACTOSE; LEPTIN; PHENYLTHIOUREA; PLANT TOXIN; POISON;

ANTIMICROBIAL ACTIVITY; BITTER TASTE; BREAST MILK; CALORIC INTAKE; CANCER RISK; CARBOHYDRATE INTAKE; CARDIOVASCULAR RISK; CATTLE; CONFERENCE PAPER; COOKING; CRUCIFERA; CULTURAL ANTHROPOLOGY; CULTURAL FACTOR; DAIRYING; DIGESTIVE SYSTEM; DISEASE PREDISPOSITION; EATING HABIT; ECOLOGY; ENERGY COST; ENERGY EXPENDITURE; ERYTHROCYTE; FAT INTAKE; FAVISM; FETUS DISEASE; FLAVOR; FOOD CONTAMINATION; FOOD INTAKE; FOOD PREFERENCE; FOOD PROCESSING; FOSSIL; GENE FREQUENCY; GENE MUTATION; GENETIC POLYMORPHISM; GENETIC VARIABILITY; HERD; HUMAN; HYPERGLYCEMIA; INFECTION RESISTANCE; INSULIN RELEASE; INSULIN SENSITIVITY; LACTOSE INTOLERANCE; LACTOSE TOLERANCE; LIFESTYLE; LOW BIRTH WEIGHT; MALARIA; MALARIA FALCIPARUM; MEAT; MICROBIAL CONTAMINATION; MILK; MOLECULAR EVOLUTION; NON INSULIN DEPENDENT DIABETES MELLITUS; NONHUMAN; NUTRITION; OBESITY; ODOR; PEPPER; PLASMODIUM FALCIPARUM; PREVALENCE; PROTEIN INTAKE; REPRODUCTION; RISK BENEFIT ANALYSIS; SICKLE CELL ANEMIA; SINGLE NUCLEOTIDE POLYMORPHISM; SPICE; TASTE; TASTE ACUITY; TEMPERATURE; TOOTH; VEGETABLE; WEANING; DIET; ENVIRONMENT; EVOLUTION; GENE; REVIEW;

HOMO SAPIENS;

CULTURE; DIET; ENVIRONMENT; EVOLUTION; FOOD PREFERENCES; GENES; HUMANS; TASTE PERCEPTION;

EID: 70349572519     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.3945/ajcn.2009.27462B     Document Type: Conference Paper

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