Why Low-Fat Products Are Not As Popular As Natural Fats

Why Low-Fat Products Are Not As Popular As Natural Fats.
The creaminess of fat-rich foods such as ice cream and salad dressing petition to many, but remodelled affirmation indicates that some people can actually "taste" the fat lurking in luxurious foods and that those who can't may end up eating more of those foods. In a series of studies presented at the 2011 Institute of Food Technologists annual union this week, scientists said research increasingly supports the whim that fat and fatty acids can be tasted, though they're primarily detected through smell and texture.

Those who can't come up against the fat have a genetic variant in the way they process food, researchers said, in any way leading them to crave fat subconsciously. "Those more sensitive to the fat content were better at controlling their weight," said Kathleen L Keller, a dig into associate at New York Obesity Research Center at St Luke's Roosevelt Hospital.

And "We mark these people were protected from avoirdupois because of their ability to detect small changes in fat content". Keller and her colleagues wilful 317 healthy black adults, identifying a common variant in the CD36 gene that was linked to self-reported preferences for added fats such as butters, oils and spreads.

The same separate was also found to be linked with a selection for fat in fluid dairy samples in a smaller group of children. Keller said it was consequential to confine the study sample to one ethnic group to limit possible gene variations.

Her tandem asked participants about their normal diets and how oily or creamy they perceived salad dressings with obese content ranging from 5 percent to 55 percent. About 21 percent of the party had what the researchers called the "at-risk" genotype, reporting a fondness for fatty foods and perceiving the dressings to be creamier than other groups, she said.