We all like food, even if we know that some of our health is not good, high-energy foods tend to taste better, especially sweet, salty and high-fat foods; this is most likely our ancestors in food sources In the case of scarcity, it is necessary to find nutritious high-energy foods that drive the body to consume high-energy foods that will survive the famine and winter seasons.
But nowadays, in Western countries, food is very rich, and people consume more energy than ever before, which leads to the prevalence of obesity in the population. Our taste system often drives us to consume more than needed. High-energy food, this is a problem that people are currently facing.
So scientists hope to investigate whether we can change the way we taste food, and thus help control the body’s food intake.
Now researchers have identified six flavors, namely sweet, salty, sour, umami (meat), greasy (fat) and bitter, and a recent study suggests that the taste of starch may be the seventh. Each taste can detect different nutrients in the food.
Sweetness can indicate the sugar content, while salty taste can indicate the mineral content, such as sodium, sour taste can indicate the presence of excess acid, while umami can indicate the protein content, the taste of oil can indicate higher fat content, The bitter taste suggests that there may be potential toxins in the food. Excessive sourness and bitterness can make us feel very unpleasant, and it also suggests that our food may be harmful, while other flavors make us happy, but also suggest that foods contain high levels of energy.
Not everyone is more sensitive to a particular taste than others. For example, one person may think that a certain food is very sweet, while another person thinks that the sweetness is just right, the difference in sensitivity to a particular taste. Perhaps it is our understanding of the key to driving the body to eat more calories.
Preference and satiety
Sensitivity often affects how we consume food in two ways. The first is our preference for food, which affects our choice of specific foods. The second is satiety, which affects our food intake. feel. Studies have shown that when it comes to our preference for a certain food, being more sensitive to the ideal taste (sweet and salty) often makes it easier to accept the taste of the food, and for unpleasant tastes, For example, in terms of sourness and bitterness, the situation may be just the opposite. In one study, the researchers found that children who were sensitive to bitter compounds in some vegetables (cauliflower and cabbage) often did not eat these vegetables.
When it comes to the feeling of satiety, some tastes may not have much influence on our body’s preference for food selection, but have an impact on the feeling of our body after eating food. A good example is our intake. The taste of fat, studies have shown that people who are less sensitive to fat taste, when they eat high-fat foods, will reduce the body’s satiety signal, which means that before they reach the feeling of fullness It will consume more high-fat foods.
When we start to combine multiple flavors, the whole system of the body may become more complicated. For example, a study shows that the combination of salty and fat taste far exceeds the satiety effect of salt and fat. And this has nothing to do with the body’s sensitivity, so everyone needs to eat the same amount of food to feel full. So what does this mean for our waistline? Some people may find it harder to stop eating than others, depending on their sensitivity to a particular taste, but this sensitivity is more complicated, so we may need to train ourselves to choose healthier food.
Change your sensitivity
Therefore, if the sensitivity of the taste can drive the body to feed, can we change our sensitivity and train the body itself to consume less energy-intensive food? In a recent clinical trial, researchers used twins to investigate whether genes or the environment could affect our sensitivity to fat taste. The researchers asked the twins to either consume a high-fat/low-fat diet for eight weeks. Then observe their changes in fat taste.
The researchers found that diet may have a greater impact on people’s sensitivity to fat taste than genes, which means that genes may have less impact on the body’s sensitivity to fat taste, so it is not immutable. If you insist on a low-fat diet for 8 weeks, your body may be adapted to this low-fat diet, and you may be more sensitive to fat. Fatty foods will make us feel full. And we don’t need to eat more food to make ourselves fuller.
When it comes to sweet and salty taste, studies have suggested that the body’s genes may also play a key role, so the body’s sensitivity to these tastes may be modified according to diet, although researchers need to conduct additional research. To confirm this. Ideally, we’d better try to minimize the intake of high-salt, high-sweet, and high-fat foods. We may find it difficult at first because the body has adapted to this taste, but when it persists, our body The sensitivity will increase. In essence, as time goes by, we may feel more and more easy, and the body may move toward a healthier direction.