We can always tell if a certain food is fatty, has an oily taste or consistency or if it holds fat in its list of ingredients. Fatty foods can be seen from a distance before we taste them but we never knew how does fat taste, provided we separate it from the whole composition of certain foods.
A recent research has unveiled the exclusive taste of fat and experts now note that its taste should be registered as the sixth generally known flavor. Fat will join the classic list of tastes, namely salty, sour, bitter, sweet and savoury. The taste of fat is highly unpleasant, as researchers mention, reason why they have offered it a pretty much unpleasant name as well: oleogustus. Fat has a distinct and one of a kind flavor and tickles specific patterns of brain activity which generate its taste.
Fat is thus considered to be a basic flavor, as the human body is biologically designed to detect it. This insight could have major implications for human biology in general and obesity research and analysis in particular.
Non-Esterified Acids, or more commonly known free fatty acids are fat’s basic building blocks. Although fat mixed with other flavors, either sweet, sour or salty, is known to boost the taste of foods and offer them an element of richness, fat ingested as itself only can hardly be eaten.
Both men and women who were given fat identified the taste as bitter, irritating or consistently unpalatable.
Fat is a key part of the human taste palate and it is at the same time highly responsible for making us overweight, as the majority of foods we can now find on the market hold fat variations in their composition. The taste of fat could be the key to tackling obesity, as scientists could embark on a mission of research, analysis and development of a replacement which could be less harmful when it comes to our weights. Also, a new fat replacement could be healthier, keeping down our cholesterol levels and keeping us away from developing heart diseases, most of them strongly related to high levels of fat ingested.
On the other hand, controlling our reaction to the flavor of fats could keep obesity at bay. Obesity has lately become a worldwide health problem. A recent report from the famous McKinsey institute stated that no less than half of the world will be obese by 2030, creating severe exposure to risks such as heart disease development. All analysis performed on fats and fatty acids tastes could hold an important key that can help us fight the threat of obesity. A better, more efficient manipulation of fat or a better alternative to the taste that enriches other flavors could make our foods more nutritious and our bodies slimmer.
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