The Jakarta Post
People may enjoy the sugars that are in the starch of their noodles, because they can taste it much more than the other ingredients, but it may make them eat noodles more often. (Shutterstock/File)
New research published in The Journal of Nutrition, as reported by Reader’s Digest, showed that we are innately obsessed with pasta because of our genes.
Researchers at Deakin University in Australia conducted the research, which was used 34 adult volunteers. The participants had their diets and physiques analyzed, and they were given both starch and fiber to taste.
Lower concentrations of starch and fiber were more discernible to some of the volunteers’ taste buds due to high sensitivity. People who are more sensitive to the taste of carbohydrates tend to consume more of it. The result of high consumption is, of course, weight gain.
“Those who were most sensitive to the taste of carbohydrates ate more of these foods and had a larger waist,” said Deakin University researcher Julia Low.
People may enjoy the sugars that are in the starch of their noodles because they can taste it much more than the other ingredients, but it may make them eat the noodles more often, which may not be very good for their diet. (ezr/asw)