FEATURES OF THE FUNCTIONING OF THE TASTE ANALYZER IN MOUNTAINOUS CONDITIONS

Information on the functioning of the taste analyzer in low-altitude and high-altitude conditions is presented. The paper presents the results of a study of the taste analyzer in low-altitude conditions (770 m above sea level) and highlands (3.200 m above sea level). Climbing mountains and living in high-altitude conditions are accompanied by the impact of extreme factors on humans. High-altitude extreme factors, affecting the central mechanisms of the neurohumoral system, individual organs and systems, lead to a different level of functioning of the gustatory system, which in turn to some extent determines the quantity and quality of food consumed, and eventually the body's ability to adapt to them. The problem of the state of the taste analyzer in people who have reached altitude temporarily or for a longer time is relevant.