Does eating good-tasting food influence body weight?

Abstract

Does eating good-tasting food influence body weight? To investigate, we first established some concentrations of sucralose and mineral oil in chow that mice strongly preferred. Then, in Experiment 1, we compared groups of 16 mice fed plain chow (i.e., chow with no additives) to groups fed chow with added (a) sucralose, (b) mineral oil, (c) sucralose and mineral oil, or (d) sucralose on odd days and mineral oil on even days. During a 6-week test, the body weights and body compositions of the five groups never differed. In Experiment 2, we compared groups of 18 mice fed plain chow or plain high-fat diet to groups fed these diets with added sucralose. During a 9-week test, the high-fat diet caused weight gain, but the body weights of mice fed the sucralose-sweetened diets did not differ from those fed the corresponding plain versions. Two-cup choice tests conducted at the end of each experiment showed persisting strong preferences for the diets with added sucralose and/or mineral oil. In concert with earlier work, our results challenge the hypothesis that the orosensory properties of a food influence body weight gain. A good taste can stimulate food intake acutely, and guide selection toward nutrient-dense foods that cause weight gain, but it does not determine how much is eaten chronically.

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“…In line with other studies, our study does not corroborate the thought: "if it tastes good, then it unhealthy for you" [89], because we believe that this kickback is result of a culture that has established itself due to the open gaps that were not filled by the industry. "Appreciating that good taste is not inevitably linked to obesity raises a glimmer of hope for the food industry: Good taste can be used to attract consumers to nutrient-sparse foods without concern that this will adversely influence body weight" [89].…”

“…Simply put, preferences for tastes are too essential for many consumers and wellbeing can be implicit to the effect that eating habits are healthy enough [87]; they may not be willing to sacrifice sensory pleasure for any other attribute of food [88]. Tordoff et al [89] reported that although people can be well aware that they do not eat healthily, they are still likely to assess their diet as being healthy enough as long as they feel good [87]. By understanding this tendency, Mintel [39] observed that 41% of UK snacking consumers agree that snacks high in sugar or salt, considered unhealthy, are fine as part of a balanced diet.…”

Branched-chain amino acids impact health and lifespan indirectly via amino acid balance and appetite control

“…Although palatability is important in acute feeding studies, issues around palatability are less relevant to explaining our results over long-term feeding. In insects 1 and mice 57 , short-term palatability responses are typically overridden by prolonged exposure to a single diet, such that an initially unpalatable diet may ultimately be eaten in greater amounts than a more palatable one since animals compensate for nutritional deficiencies. In short, palatability is not fixed and a short-term assessment may not help explain long-term patterns of intake.…”

Protein Leverage: Theoretical Foundations and Ten Points of Clarification

“…Palatability as assessed in short‐term assays is, therefore, not a reliable predictor of long‐term food intake. Experimental illustrations of this include in insects , cats , and mice .…”