The “Fatty” Sense

The “Fatty” Sense

Australian and New Zealand Researchers from University of Adelide, CSIRO and Massey University have discovered the ability for people to taste fat. This sixth sense of taste other than sweet, salt, sour, bitter, umami (ability to taste proteins/aminoacids) which the human tongue can detect has been concluded to hold the key for reducing obesity.

The most interesting part of the research is that while all the participants could detect fats in the food, some were much better at it than others. So the researches then determined whether such sharper fat tasting abilities corresponded to higher fat consumption and the results showed that they actually did- the higher the person’s fat-tasting sensitivity, the fewer fatty foods the person consumed which led to lower body mass index.

The research team of Dr.Russell Keast and PhD student Jessica Stewart said that the taste threshold for fat differed from person to person and some people had more sensitivity while others did do not.The research team also developed a screening procedure which can test the ability of people to taste a range of fatty acids which are most commonly found in foods.

Dr.Keast mentioned that-

“With fats being accessible and commonly consumed in diets today, this suggests that our taste system have become desensitized to the taste of fat over time, leaving some people more susceptible to overeating fatty foods. “

He also said-

“we are now interested in understanding why some people are more sensitive and other are not, which we believe will lead to ways of helping people lower their fat intakes and aide development of new low fat foods and diets.”

Study source Deakin University