Sometimes, relying on your instincts might not be the best choice, especially when it comes to eating.
Researchers from the Fralin Biomedical Research Institute at VTC have been exploring something called flavor-nutrient learning. This concept looks at how our food preferences evolve based on how our bodies respond to what we eat. Understanding this can shed light on our eating habits and possible effects on body weight.
According to study leader Alexandra DiFeliceantonio, the way our gut communicates with our brain plays a crucial role in shaping our food choices. She emphasizes that this gut-brain connection is vital for understanding why we crave certain foods.
The researchers recently published their findings in Physiology & Behavior. They discovered that factors like glycemic control—measured by fasting glucose levels—had a significant impact on how people’s food preferences changed during the study.
Interestingly, while participants had varying body mass indexes (BMIs), none were diagnosed with diabetes or prediabetes, which makes these findings all the more intriguing.
“If the way our guts and brains communicate varies, we might need tailored approaches for dietary change,” DiFeliceantonio said.
The study began with animal research, which highlighted the importance of post-meal gut signals in guiding food preferences. Mary Elizabeth Baugh, a research scientist and co-author, pointed out that these signals are essential beyond simple taste.
To overcome challenges in studying humans, the research team tested 26 individuals from Southwest Virginia. They introduced them to ten unusual flavors, like acerola and horchata. The goal was to create new learning experiences by presenting unfamiliar tastes.
Participants rated their familiarity and liking of these flavors. Then, they enjoyed flavored drinks that had specific calorie contents, designed to measure preference changes over weeks. Surprisingly, many participants began to favor the calorie-containing flavor even when sugar was removed.
However, responses varied. Those with higher fasting glucose levels were less inclined to prefer the flavor associated with calories. It suggests a potential disruption in how their gut and brain signals interact, even if their BMI was considered healthy.
“This isn’t just a concern for those who are overweight. Just because someone is in the healthy BMI range doesn’t mean their blood sugar levels aren’t affecting their food choices,” DiFeliceantonio noted.
The study was small, and more expansive research is needed, particularly among participants with a broader range of glycemic control. Baugh hopes this will inform better public health strategies for addressing obesity and promoting healthy eating.
Understanding the gut-brain relationship could lead to new ways of treating or even preventing obesity. As Baugh suggested, recognizing how our bodies influence our eating habits is essential for future developments in nutrition and health care.
The research is partly funded by the National Institutes of Health’s National Center for Advancing Translational Sciences and the National Institute of Diabetes and Digestive and Kidney Diseases.
For more detailed insights, check the full study published in Physiology & Behavior.
Source link
Brain, Diabetes, Diet, Fasting, Food, Glucose, Nutrients, Obesity, Physiology, Research
