Dulce y salado: un estudio dice que la grasa es el sexto "sabor"

En un estudio de la Deakin University, que trabajaron con colegas de la University of Adelaide, entre otros, encontraron que la grasa era el sexto sabor que una persona puede identificar
(Reuters) - Las personas sensibles al sabor de la grasa tienden a comer menos cantidad de este ingrediente y son menos propensas a sufrir sobrepeso, de acuerdo a una investigación australiana que halló que las lenguas humanas pueden detectar la grasas.

Científicos de la Deakin University, que trabajaron con colegas de la University of Adelaide, entre otros, encontraron que la grasa era el sexto sabor que una persona puede identificar además de los otros cinco: dulce, agrio, salado, amargo y "umami", rico en proteínas.

En un comunicado, el investigador de Deakin Russell Keast dijo que los resultados se suman a estudios previos en Estados Unidos que usaron modelos animales para descubrir el sabor de la grasa.

"Encontramos algo interesante: que aquellos con una alta sensibilidad al gusto de la grasa consumían menos alimentos grasos y tenían menores índices de masa corporal (IMC) que aquellos con una menor sensibilidad", agregó Keast.

El equipo desarrolló un procedimiento para comprobar la habilidad de las personas de saborear una variedad de ácidos grasos hallados comúnmente en los alimentos.

Los investigadores descubrieron que existe un "umbral" del sabor que varía de acuerdo a la persona. Algunas tienen una alta sensibilidad al gusto y otras no.

"Debido a que las grasas son altamente accesibles y muy comunes en las dietas actuales, esto sugiere que nuestro sistema gustativo puede tornarse insensible al sabor de la grasa con el tiempo, lo que haría a algunas personas más susceptibles al consumo excesivo de alimentos grasos", dijo Keast.

"Ahora estamos interesados en entender por qué algunas personas son sensibles y otras no, lo que creemos que permitirá ayudar a las personas a reducir su consumo de grasa y a desarrollar nuevos productos y dietas reducidos en grasa", agregó.

Los investigadores dijeron que el descubrimiento podría ser clave para reducir la obesidad. Los resultados del estudio fueron publicados en la última edición de British Journal of Nutrition.
Fuente: http://www.nlm.nih.gov/medlineplus/spanish/news/fullstory_96274.html

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