In the olden days when civilization was limited to forests and mud houses, the sweetness was perhaps the only indicator that something was safe to eat. Although it may be a way to make the brain work more efficiently, eating sweet foods in excess can be problematic.
The Deputy Head of the Department of Physiological Chemistry at the University of Vienna and Director of Leibniz Institute for Food Systems Biology at Technical University Munich, Veronika Somoza, led a team of researchers to conduct a detailed study on the impact of sweet foods on the human body.
Considering the effects of sugar on the body, the team of researchers ‘investigated the role of sweet taste receptor activation in the regulation of satiety’.
To determine accurate results, the team conducted a crossover intervention study with glucose and sucrose. A random group of volunteers comprising 27 healthy males aged between 18 and 45 years were alternatively fed 10 percent glucose or sucrose solutions.
One of the solutions was pre-supplemented with 60 ppm lactisole, a carboxylic acid salt that reduces the perception of the sweet taste and attaches to a subunit of the sweet receptor in the digestive tract.
The results of the study revealed that all the solutions with or without the lactisole produced the same energy content.
Two hours after drinking the solutions, the volunteers were allowed to eat as much breakfast as they wanted. After predetermined waiting periods, the researchers extracted samples of blood from the subjects and measured their temperatures for analysis.
The final results of the study revealed that many subjects had not eaten eat much after drinking their sweet solutions, with the research suggesting that the prior intake of sugar solutions had prompted their brains to make their bodies consume less food.