Savoury foods may help promote healthy eating

Savoury foods may help promote healthy eating

By / Health / Tuesday, 10 July 2018 08:26

Boston
Consuming savoury foods can cause subtle changes in the brain that promote healthy eating behaviours and food choices, especially in women at risk of obesity, a study has found.

Umami is a Japanese word to express a delicious, savoury meal, and it represents one of the five basic tastes, together with sweet, salty, bitter, and sour.

A key component of umami taste is glutamate, a naturally occurring non-essential amino acid that can be found in nearly all foods, and especially in foods high in protein such as dairy products, fish, and meat.

Previous experimental studies have shown that intake of a broth or soup supplemented with monosodium glutamate (MSG), a sodium salt of glutamate, prior to a meal can decrease appetite and food intake, especially in women with a propensity to overeat and gain weight.

In a study published in the journal Neuropsychopharmacology, researchers evaluated changes in the brains of healthy young women after they consumed chicken broth with or without MSG added.

Researchers from Beth Israel Deaconess Medical Center (BIDMC) in the US used three laboratory tools to detect changes: a computer test that measured inhibitory control (a key mental process that is necessary for self-regulation of eating), a buffet meal during which participants ate freely while wearing special glasses that tracked eye movements, and a functional brain scan that measured brain activity while participants made food choices.

Following intake of the umami-rich broth, participants performed the inhibitory control test better, had more focused gazes during the meal, and had more engagement of a brain area that is linked to successful self-regulation during food choice.

“Previous research in humans studied the effects of umami broths on appetite, which is typically assessed with subjective measures. Here, we extended these findings replicating the beneficial effects of umami on healthy eating in women at higher risk of obesity, and we used new laboratory measures that are sensitive and objective,” said Miguel Alonso-Alonso, an assistant professor at BIDMC.

He also noted that much research has examined the effects of sugar and sweetness on the brain, but the study of savoury taste has been limited.

The results may open new ways to facilitate healthy eating and reduce food intake in the general population.

Author

Hum Hindustani

Hum Hindustani

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