When we crave our favorite foods and snacks, those tasty visions in our heads don't usually resemble that of a large, juicy carrot stick or a sumptuous rice cake. We want fat. It's delicious, it's filling, and it just makes everything taste better. It can also make you considerably overweight, not to mention the heart disease and other complications that can result if dietary fat is not consumed in moderation. The appealing taste of fat may very well attribute for the fact that one in three Americans is overweight ("FDA Approves,"1996). Is there anything that can be done about this terrible problem that affects us all? Many researchers say there is. You can either choose to face the facts and simply steer clear of the nasty culprit, or you can fool your taste buds into perceiving the taste of fat without the real stuff ever actually passing your lips. However, before discussing these options, let's talk a little more about fat itself and some of the things it's responsible for.
With the large percentage of Americans that are overweight today,
it's no surprise that so many physicians are continually recommending
diet changes to their patients. However, the majority of these
doctors say that the largest barrier keeping Americans from changing
their diets is food taste preference (Soltesz, Price, Johnson, &
Telljohan, 1994). The patients don't want to switch to a high-fiber
low-fat diet because low-fat high-fiber foods don't taste as good as
high-fat low-fiber foods. A big bowl of bran flakes just doesn't have
the same calming, pleasurable effects as a big bowl of Blue Bell ice
cream. Of course, large individual differences must be acknowledged.
Some people may actually prefer the taste of bland foods. In fact,
one study done on anorexic individuals found that these people
actually disliked the taste of foods rich in fat (Simon, Bellisle,
Monneuse, Samuel-Lajeunesse, et. al. 1993).
Much of what we now know about fat and its effects comes from studies
done on mice and rats. For example, Rockwood (1990) found that adult
rats and developing rats prefer a diet with a relatively high level
of fat. In addition to showing that animals as well as humans prefer
the taste of fat, there also appears to be a link between fat
consumption and behavior. Hilakivi-Clarke, Cho, and Onsjafe (1996)
uncovered some startling evidence suggesting that a high-fat diet may
induce aggressive behavior in male mice and rats. A similar study
(although conducted on humans) concluded that a low-fat
high-carbohydrate diet is associated with reduction in depression and
aggressive hostility (Weidner, 1994). Thus, enjoying and indulging in
high-fat foods in large quantities on a daily basis may not only
jeopardize our physical well-being but may jeopardize our mental and
emotional health as well.
The actual flavor we perceive once the food is in our mouths results
from a combination of taste and smell to add flavor. The actual
perception of tasting works like this: Taste particles are sensed by
the cells that form the taste buds in the tongue. The neurons
associated with these cells send their taste messages to the brain
(Freedman, 1993). When food is placed on the tongue, smell particles
travel to the olfactory neurons through the "back way" called the
nasal pharynx which connects the mouth and the inside of the nose
(Goldstein,1996). Aromatic chemicals from the food (outside the
mouth) go by the retronasal route by way of inhaled air to the
olfactory neurons (Goldstein, 1996). These neurons have cilia that
carry receptors for odor molecules. The molecules then bind to their
receptors and messages are sent along these neurons to the olfactory
bulbs at the base of the brain and then to various other parts of the
brain for identification.
So why is it that we enjoy the perceiving the taste of fat so much?
After all, it doesn't even constitute one of the four primary tastes
of sweet, salty, sour, and bitter. Most likely, genetics have played
a large role in our cravings for such fattening items as nachos and
pizza. About 3.5 billion years ago, taste and smell were the most
important senses, superior even to vision (Freedman, 1993). Our
ancestors had to somehow know if what they were eating was poisonous
(bitter), unripe (sour), if it could restore lost sodium and
potassium chlorides (salty), or if it was a high-energy source
(sweet). Also, since fat is a great source of energy, and prehistoric
man didn't come across it very often, his taste buds taught him to
savor any fat he could get his hands on. However, this has evolved
into a problem these days, due to the overabundance of fats in our
culture.
What can we do about this endangering health hazard? Certainly we
don't have to become martyrs, hating every minute of our meals as we
reluctantly force them down our throats to survive. Part of the
solution to this problem is awareness. Many attempts have been made
across the nation to increase awareness levels. For example,
California has instituted the "Five a Day for Better Health
Campaign," which features a simple, positive, instructive message to
eat five servings of fruits and vegetables as a part of a low-fat
high-fiber diet. The campaign appears to have raised public awareness
about the ability of fruits and vegetables to reduce the risk of
cancer. It also seems to have increased the consumption of fruits and
vegetables in major population segments (Foerster, Kizer, DiSogra,
& Bal, 1995). However, no matter how much information some people
are bombarded with and exposed to, it often simply doesn't sink in.
People are not interested in being healthy per se. They just want to
lose weight and look better and they enjoy the taste of high
fat-content foods. Unfortunately, this latter scenario most likely
represents the majority of us.
So if awareness doesn't work, what can be done for these individuals?
Can anything be accomplished to allow them to enjoy that succulent
double cheeseburger while maintaining that healthy figure? There just
might be hope for them (us) after all. Not too long ago, the FDA
approved a new fat substitute called olestra to be used in snack
foods and possibly other foods down the road. Olestra is a product
that tastes almost identical to regular fat but without all the
actual fat and calories. The reason it tastes like regular fat is
that it is regular fat but without the ability to be absorbed
(Institute of Food Science & Technology, 1996). It can be use for
deep frying foods and it's cholesterol free. It almost sounds too
good to be true. Well, the discussion about olestra doesn't exactly
end there. Just like everything in life, there's a flip side to this
story, too. The major drawback of olestra is that it interferes with
the absorption of vital vitamins such as K, E, D, and A. It also
inhibits some of the absorption of carotenoids that are believed to
offer some benefits to the immune system. Other cons include a slight
aftertaste, possible loose stools, and diarrhea.
If you're not willing to suffer such consequences, there are other
fat substitutes that don't carry the risk of such unpleasant side
effects. One of these, called Simplesse, is made of whey protein and
can be found in baked goods, sauces, dairy products, frozen desserts,
and spreads. Salatrim is another reduced calorie fat, but it cannot
be used to deep-fry foods. Others include Oatrim, Appetize, and
various fruit and vegetable purees. Although these are all beneficial
fat substitutes, olestra is the one to keep an eye out for. It has
been, and will continue to be, a major source of controversy in the
medical field as well as in the food industry. Meanwhile, we can look
forward to seeing it in fat-free chips from such brands as Pringles
and Frito-Lay("FDA Approves," 1996).
Having said all this, it's all still boils down to individual choice.
The individual makes his or her own decisions, including what
quantities of what foods go into his or her mouth and body. Until we
have a satisfactory substitute for the wonderful taste of fat in our
favorite foods (hopefully without all the physical drawbacks)
allowing us to literally "have our cake and eat it too" the endless
cycles of bingeing and denial and gaining and losing will continue.
References
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Californias "5 a day for better health" campaign: An innovative
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Goldstein, B.G. (1996). Sensation & Perception (4th
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