Indulging in a flavorful appetizer may assist you in selecting healthier food options.
Taste the (Savory) Way to Healthier Eating
The household pantry isn't just about salt, sweet, sour, and bitter—it's also home to the lesser-known, yet oh-so-tempting, fifth taste, umami. Umami, or savory, has been recognized as a powerful player in our culinary preferences since its discovery by Japanese chemist Kikunae Ikeda in 1908. But does this tantalizing taste hold the key to steering us toward healthier eating habits? Let's take a bite and find out!
For many, umami is synonymous with monosodium glutamate (MSG), a common amino acid found in a plethora of foods. However, the role of MSG in health and well-being has been the subject of much debate over the years. Recently, researchers from Harvard Medical School decided to delve into this topic, investigating whether foods rich in umami could leverage our brain's decision-making processes to opt for more nutritious choices.
Building upon previous research indicating that an MSG-fortified broth before a meal could curb appetite, particularly among women at higher risk of obesity and weight gain, the scientists set out to explore this phenomenon further.
"Prior studies looked at the effects of umami broths on appetite, usually relying on subjective measures" explains senior author Dr. Miguel Alonso-Alonso. "In our study, we aimed to replicate these positive effects on healthy eating in women at elevated risk of obesity using objective, laboratory measurements."
As part of their exploration, the team recruited healthy young women to examine how umami influences brain function and eating behavior. During a buffet-style meal, each participant was first served a chicken broth—either with added MSG or typical broth devoid of the taste enhancer. The women were then asked to complete a computer test evaluating their ability to resist impulses (inhibitory control) and wear portable eye-trackers to monitor their gaze patterns during the meal. Lastly, the researchers scanned the participants' brains to observe activity levels while they chose their next dishes.
The results? Those who partook in the umami broth showed improved inhibitory control, more focused gazing during the meal, and enhanced activity in the left dorsolateral prefrontal cortex, an area associated with decision-making. Surprisingly, among the group with the MSG-enhanced broth, those at a higher risk of obesity opted for dishes lower in saturated fat throughout their meal.
"Many cultures encourage drinking a broth before a meal," says Dr. Alonso-Alonso, "and our study suggests that people at high risk of obesity could potentially benefit from an umami-laced broth before a meal to assist in healthy eating and food selection."
However, the authors of the study are quick to emphasize that these findings warrant further investigation. "Our study only examined immediate effects in a laboratory setting" they caution. Future research will focus on assessing the long-term impact of umami-rich foods on the brain and weight management strategies.
Umami—a little seasoning with the potential to make a big difference, one dish at a time. Happy sculpting your culinary journey to health!
- By exploring the impact of foods rich in umami on brain function and eating behavior, scientists are investigating whether umami can guide us towards healthier eating habits.
- The team's study found that participants who consumed an umami broth showed improved inhibitory control, more focused gazing during the meal, and enhanced activity in the decision-making area of the brain.
- Surprisingly, among the group with the MSG-enhanced broth, those at a higher risk of obesity opted for dishes lower in saturated fat throughout their meal.
- As part of their lifestyle, many cultures encourage drinking a broth before a meal, and the study suggests that people at high risk of obesity could potentially benefit from an umami-laced broth before a meal to assist in healthy eating and food selection.
- The researchers acknowledge that their findings warrant further investigation, and they will focus on assessing the long-term impact of umami-rich foods on the brain and weight management strategies in future research.
