Small hot red peppers?
Scientists at the Penn State University Sensor Center have found that little heat goes far ahead to restricting caloric consumption at the time of the meal.
Their findings, projected to be published in the October number of quality and food preference, suggest that “oral burn” left by Spicy Foods has a direct impact on consumer habits, and adding a little more spices to a meal can lead to less eating.
“We know from previous studies that when people slow down, they eat significantly less,” said Paige Cunningham, a post -documentary researcher and leading author in the study that gained its doctorate in the Penn State nutritional sciences in 2023.
“We suspected that making a faster meal could slow people.
“We thought, let’s try, in experimental conditions controlled in the laboratory, if the addition of a small amount of spices, but not so much that the meal is inedible, will make people eat slower and therefore eat less.”
The research team conducted three experiments in which the participants served one of two meals: beef combustion or chicken masala in two versions, soft or spicy.
Researchers found that increasing spice levels by using chili pepper effectively slowed down the eating rate and lowered the amount consumed without affecting the overall palatability.
“This shows to add Chilies as a possible strategy for reducing the risk of overloading energy,” said John Hayes, professor of Penn State of Food Science and the relevant author in the paper.
“While the control of the piece was not the clear purpose of this study, our results suggest that this can work.”
Hayes noted that an intuitive explanation for caloric discrepancies would be that the spicy meals drank more water, leading them to “fill” faster. However, water intake proved stable if participants ate soft or spicy foods.
“That is why we have to do empirical behavioral studies because what you can expect intuitively often is not so,” he said.
The study suggests that reduced calorie intake is motivated by oral processing; Basically, participants consumed more glowing foods at a slower pace.
Cunningham noted that a slow dining rate equals the food that remains in the mouth for a longer period of time, which can signal saturation and lead people to eat less.
Further, the team found that the appetite ratings received before and after the meal were congruent, indicating that despite eating less, the participants felt full after they were in a spicy meal.
“The next time you are looking to eat a little less, try adding a burning outburst as it can slow you down and help you eat less,” Hayes suggested.
In addition to curbing desires, eating spicy food is accompanied by a piece of health benefits.
Studies suggest that capsaicin, the complex found in Jalapeños, Habaneros, Kajan, and most other chili peppers, can lower LDL, or bad, cholesterol, which accumulates on the artery walls and shakes blood flow to the heart.
Spicy nutrition can also help dilute blood vessels, promote circulation and help manage blood sugar.
A 2006 study in the journal Cancer suggested that capsaicin could inhibit the spread of prostate cancer cells. Spicy foods also boost immunity as studies suggest they can act as a decongest, protecting against irritants and pollutants, such as dust and smoke.
Better and better for your health, a Harvard University study suggested that people who ate spicy food every day saw a 14 percent lower risk of death compared to people who ate spicy food only once a week or less.
Making? Spice up your life to save it!
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