Monday July 23, 2012
Fat Affects Brain Activity
Nottingham, UK — Brain activity is significantly increased when non-fatty foods are consumed, compared with consumption of foods that contain fatty emulsions and the same flavor perception, according to researchers.
However, research scientists at the University of Nottingham note that increased activity in food perception regions of the brain doesn’t necessarily result in consumers feeling a greater sense of flavor or reward.
Joanne Hort, associate professor of sensory science, says: “It raises questions as to why fat emulsions suppress the cortical response in brain areas linked to the processing of flavor and reward. It also remains to be determined what the implications of this suppressive effect are on feelings of hunger, satiety and reward.”