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 attraction to many, but additional fact indicates that some people can actually "taste" the fat lurking in invaluable 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 convention this week, scientists said research increasingly supports the impression that fat and fatty acids can be tasted, though they're primarily detected through smell and texture.

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

And "We dream these people were protected from obesity because of their knack to detect small changes in fat content". Keller and her colleagues studied 317 trim 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 different was also found to be linked with a preference for fat in gas dairy samples in a smaller group of children. Keller said it was important to confine the read sample to one ethnic group to limit possible gene variations.

Her team asked participants about their usual diets and how oily or creamy they perceived salad dressings with fat content ranging from 5 percent to 55 percent. About 21 percent of the assort 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.