Australian researchers have studied the effect of fat and salt on the sensation of appetite and satiety.
Open a bag of chips, take only a handful, close the package and put it in a closet. This scenario is simply impossible, for two reasons: once the package is opened, the chips lose their crunchy texture, and above all, it is too difficult to resist it once we start eating them. But where does that irresistible urge come from?
Researchers at Deakin University in Australia think they’ve figured out where it came from. It’s salt. Because the chips are mainly made of fat. But the fat itself is not very tasty, scientists write in the Journal of Nutrition. In fact, some people who are particularly sensitive to the taste of fat consume far less than others.
Reconnaître la satiété
To test this hypothesis, Russel Keast’s team, the main author of this work, proposed different types of breakfasts to 48 men and women between the ages of 18 and 54.
Once a week, for a month, these volunteers consumed macaroni that was low or high in fat, low or high in salt. The result: salt increases the consumption of macaroni by 11%, regardless of their fat content.
“The body has biological mechanisms that tell when to stop eating, and fats activate these mechanisms in people who perceive the taste of fat,” says Russel Keast. When salt is added to foods, it covers the taste of the fat, and the body becomes less and less sensitive, which leads to eating more to get the same feeling of satiety.
Foods high in fat and salt exceed the body’s ability to recognize satiety and lead to the consumption of more calories.” A new research project to fight obesity?