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Biology could be to blame for carbohydrates cravings

Photo: Getty

Carbohydrates have been dubbed the “seventh taste” after new research found that a “taste sensitivity” to complex carbohydrates is linked to a larger waistline.

The Deakin University study, published in the Journal of Nutrition, revealed that those with a certain taste for the carbohydrates maltodextrin and oligofructose – which are commonly found in food such as bread, potatoes and rice – generally ate more and had larger waists.

Lead researcher Professor Russell Keast said carbohydrates have long been assumed invisible to taste, unlike a taste for saltiness, sweetness, bitterness, sourness and umami.

But Professor Keast and his team believe they have uncovered a “seventh taste” – the taste for carbohydrates.

“It is typically sugar, with its hedonically pleasing sweet taste, that is the most sought after carbohydrate,” he said.

“But our research has shown that there is a perceivable taste quality elicited by other carbohydrates independent of sweet taste.”

This could mean that those who are biologically more sensitive to carbohydrate taste could subconsciously have a heightened craving for carbs, Professor Keast said.

The research comes two years after the Deakin University research team named fat as the “sixth taste”.

“Interestingly, what we found in the fat taste studies was that the people who were more sensitive to fat consumed less fatty foods, but it’s the other way around for carbohydrates,” he said.

“Increased energy intake, in particular greater intakes of energy-dense foods, is thought to be one of the major contributors to the global rise of overweight and obesity, and carbohydrates represent a major source of energy in our diet.”

Accredited dietitian and nutritionist Melanie McGrice told The New Daily research “strongly suggests that our genetic profile impacts how our body tolerates carbohydrate rich foods”.

“In my consultations, I often find that some women crave carbohydrate-rich foods while others don’t,” she said.

Ms McGrice advised that those trying to minimise their carb intake should start by removing refined carbohydrates and processed foods before cutting out nutrient-rich carbs such as fruit, dairy, legumes and grains.

“Carbohydrate-rich foods such as whole grains are rich in soluble fibre and B vitamins,” she said.

“They’re also a good source of protein and micronutrients such as iron. Most importantly, they’re great for our gut microbiome.

“If someone is planning to cut out carbs completely I’d highly recommend only doing so under the personalised advice of an accredited practising dietitian.”

-with AAP

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