研究表明，一個(gè)人的體味受飲食習(xí)慣影響，喜歡吃肉的人比喜歡吃素的人體味更濃，而平時(shí)經(jīng)常攝入咖喱、大蒜、孜然等氣味濃郁的食材的人，身上也常常帶有濃重的體味。孕婦若經(jīng)常攝入此類香料，甚至可能會(huì)影響新生兒的體味。

1. Red meat
紅肉

In a 2006 study published in Chemical Senses, women rated vegetarian men's perspiration samples as overwhelmingly more attractive, as opposed to those who had recently consumed red meat. Because red meat is harder to digest, it leaves behind residue in the digestive tract that eventually mingles with bacteria, and then is released in your sweat.
《化學(xué)感官》2006年刊登的一篇研究稱，與近期吃過(guò)紅肉的男性相比，女性認(rèn)為素食男性的汗液樣本明顯更具吸引力。這是因?yàn)榧t肉較難消化，會(huì)在消化道內(nèi)留下殘?jiān)罱K和細(xì)菌產(chǎn)生反應(yīng)，通過(guò)汗液排出體外。

2. Alcohol
酒精

According to Berkeley Wellness, when you consume alcohol, most of it is metabolized by the liver into acetic acid. However, a bit of that alcohol is released through your sweat and your breath. This smell is worse the more you drink.
據(jù)《伯克利健康雜志》稱，人體攝入的酒精大部分經(jīng)由肝臟代謝成乙酸。然而，少數(shù)酒精將通過(guò)汗液和呼吸排出體外。喝酒越多，氣味越難聞。

3. Fish
魚(yú)

As most of us know, fish is seriously great for your health and contains glorious amounts of omega-3s, aka the "good" fat. The downside? A 2007 report in the JAMA Network found that people with an unpleasant body odor tested positive for an inability to break down the food-derived compound (trimethylamine). Folks with this metabolic disorder—called trimethylaminuria—will develop a fishy odor when they eat fish and other high-protein foods.
眾所周知，魚(yú)類富含omega-3不飽合脂肪酸，對(duì)身體健康非常有益。那有不利方面嗎？《美國(guó)醫(yī)學(xué)會(huì)雜志》2007年刊登的一項(xiàng)報(bào)告發(fā)現(xiàn)，經(jīng)測(cè)試，有體臭的人無(wú)法分解食源性三甲胺。因此，“臭魚(yú)癥”（一種代謝障礙）患者在食用魚(yú)類或其他高蛋白食物后，會(huì)產(chǎn)生魚(yú)臭味。

4. Cruciferous vegetables
十字花科蔬菜

Despite their health benefits, vegetables that are in the Brassicafamily—cabbage, cauliflower, and broccoli, for example—contain high levels of sulfur. This chemical has a naturally unappealing smell that can worsen your odor. The pungent aroma will escape through your breath, sweat, and, yep, gas. This doesn't mean you should snub these veggies altogether; boiling them removes most of the stench. You can also add spices like coriander, turmeric, and caraway to level out the sulfuric scent.
雖然卷心菜、菜花、西蘭花等蕓薹屬蔬菜有益健康，但這些蔬菜的硫含量很高。這種化學(xué)物質(zhì)刺鼻的氣味會(huì)加重你的體味。刺鼻的氣味將通過(guò)呼吸、汗液以及屁排出體外。這并不是說(shuō)要將這些蔬菜全部打入冷宮，將它們煮熟后能夠去除大部分臭味。此外，你還可以添加香菜、姜黃粉以及葛縷子來(lái)掩蓋硫的氣味。

5. Asparagus
蘆筍

Asparagus is mostly known for making urine smell terrible. Often compared to boiled cabbage, this scent is the result of your body breaking down the sulfuric compound, mercaptan, which can cause your body odor to suffer as well.
很多人都知道，蘆筍會(huì)讓尿味變得難聞。人們經(jīng)常將這種氣味比作煮熟的卷心菜，這是因?yàn)樯眢w在分解硫醇。你的體味也會(huì)因此變得難聞。

6. Curry and cumin
咖喱和孜然

You may want to think twice before ordering the tikka masala: Strong spices such as curry and cumin can wreak havoc on your body's natural odor, according to Medical Daily. This advice rings even truer for pregnant moms; a prenatal diet that regularly includes spices like curry and cumin could possibly affect a newborn's body odor.
在訂購(gòu)咖喱雞時(shí)，你可能要三思：據(jù)《醫(yī)藥日?qǐng)?bào)》稱，咖喱、孜然等味道濃郁的香料可能會(huì)嚴(yán)重破壞你的天然體味。孕婦更要注意，懷孕期間經(jīng)常攝入咖喱和孜然可能影響新生兒的體味。

7. Coffee
咖啡

The diuretic nature of coffee dries out the mouth, which harbors the growth of bacteria and creates an universally unpleasant smell. According to Andrew Weil, MD, this can extend to your body odor as well. Stimulants like coffee increase the activity of apocrine sweat glands.
咖啡的利尿性會(huì)讓口腔變得干燥，成為滋生細(xì)菌的溫床，產(chǎn)生難聞的口氣。據(jù)醫(yī)學(xué)博士安德魯?維爾稱，體味也會(huì)因此受到影響。咖啡等興奮劑會(huì)讓大汗腺變得更活躍。

8. Garlic
大蒜

It's safe to say that you don't have to be an expert nutritionist to know that garlic stinks. This stench can be chalked up to allicin, another sulfuric compound that is released when garlic is cut or crushed. After consumption, it quickly breaks down in the body and converts to other odiferous substances that mingle with bacteria and seep out in your sweat. However, some recent studies have actually indicated that this smell may be construed as sexy by some.
就算不是營(yíng)養(yǎng)學(xué)專家，也知道大蒜很臭。這種臭味源于另一種硫化物。大蒜被切碎或碾碎后會(huì)釋放大蒜素。食用后，它會(huì)迅速在體內(nèi)分解，和細(xì)菌發(fā)生反應(yīng)轉(zhuǎn)化為其它臭味物質(zhì)，最后通過(guò)汗液分泌出來(lái)。不過(guò)，近期某些研究表明，有些人可能覺(jué)得這種氣味很性感。

在以上容易加重體味的食材中，有許多食材都是非常健康的，對(duì)于容易出現(xiàn)體臭的人來(lái)說(shuō)，只需要注意減少攝入量或調(diào)整烹飪方式，并且注意不要一次性搭配多種容易導(dǎo)致體臭的食材食用。此外，吃完?yáng)|西后注意漱口，每天注意更換衣服等，才能維持清爽的味道哦~

英文來(lái)源：商業(yè)內(nèi)幕網(wǎng)
編審：董靜