Scientists have studied the properties of products with artificially enhanced taste and find out why they are addictive. The study is published in the journal Obesity.
For anybody not a secret that food manufacturers add to their products special ingredients that improve its taste. Companies spend huge money on creating recipes that causes the person addictive and causes a person to eat more than you need for simple satisfaction of hunger.
The effect of such ingredients are based on activation of a neural “reward schemes” in the brain, and on the suppression of the signals on the adequacy of the food. As a result people, experiencing joy through consumption of such foods, eat them frequently, harming their health.
Scientists from the University of Kansas (USA) has offered to provide products with artificially enhanced taste in a separate group, called them giperatidnye.
“Food companies have very well designed formula for these types of products to make them tasty and to increase consumption — presented in a press release quotes lead author of the study, Fazzino Tera (Tera Fazzino), associate Professor of psychology and co-Director of the Center for research and treatment of addictions at Kansas University. But if there is no standard definition, we cannot compare the results of the research on such categories as sweets or fast food. Need a universal definition that is specific for all products with high taste appeal”.
According to scientists, to hyperaridity should include flavoring subjected to special treatment products with unique combination of fat, carbohydrates, sugar and sodium. For a more accurate determination of parameters of the composition of such products, the researchers have laid the program data for 7757 products from the database for foods and nutrients (FNDDS) of the Ministry of agriculture of the United States.
“This software provides in detail the data set about how many calories per serving contained in the food, and also how much fat, sodium, sugar, carbohydrates, fiber and all the other things,” says Fazzino.
According to the results of digital processing of all the products with improved taste characteristics were distributed across the three categories of combinations: fat and sodium (like hot dogs and bacon); fat and simple sugars (cakes, ice cream and cakes); carbohydrates and sodium (cheese and crackers, chips and popcorn).
“We wanted to identify products with similar levels of at least two ingredients, because this is the theoretical basis for the synergistic effect of flavor,” he said Fazzino.
The authors found that 62 percent of foods in FNDDS database were eligible for at least one of three categories. The majority, 70 percent, were high in fat and sodium. In this category fall the meat and eggs, milk products, and cheese sauces; 25 percent are high in fat and sugar, and 16 percent with a high content of carbohydrates and sodium. Some of the products were once in two or three categories.
The amazing thing is that among the products, scientists attributed to hyperaridity, 49 percent were labeled as having low calorie or reduced sugar, fat and sodium.