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Scientific American on eating: When it comes to healthy absorption of nutrients, taste matters. Glassner cites a study in which “Swedish and Thai women were fed a Thai dish that the Swedes found overly spicy. The Thai women, who liked the dish, absorbed more iron from the meal. When the researchers reversed the experiment and served hamburger, potatoes, and beans, the Swedes, who like this food, absorbed more iron. Most telling was a third variation of the experiment, in which both the Swedes and the Thais were given food that was high in nutrients but consisted of a sticky, savorless paste. In this case, neither group absorbed much iron.” To clarify this cornucopia of data, Glassner quotes the former editor of the New England Journal of Medicine, Marcia Angell: “Although we would all like to believe that changes in diet or lifestyle can greatly improve our health, the likelihood is that, with a few exceptions such as smoking cessation, many if not most such changes will produce only small effects. And the effects may not be consistent. A diet that is harmful to one person may be consumed with impunity by another.”

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