Washington: Researchers have for the first time found that fat in food can reduce activity in several areas of the brain which are responsible for processing taste, aroma and reward.The findings are the result of a joint study carried out by The University of Nottingham and the multinational food company Unilever.The research provides the food industry with better understanding of how in the future it might be able to make healthier, less fatty food products without negatively affecting their overall taste and enjoyment.This fascinating three-year study investigated how the brains of a group of participants in their 20s would respond to changes in the fat content of four different fruit emulsions they tasted while under an MRI scanner.All four samples were of the same thickness and sweetness, but one contained flavour with no fat, while the other three contained fat with different flavour release properties.The research found that the areas of the participants`` brains which are responsible for the perception of flavour, such as the somatosensory cortices and the anterior, mid and posterior insula, were significantly more activated when the non-fatty sample was tested compared to the fatty emulsions despite having the same flavour perception.
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