Most animals, including humans, prefer high-fat food to low-fat food. Fatty foods are very palatable though the fatty acids, which make these foods fatty, are tasteless. On the other hand, sweet, sour, salty, or bitter foods are recognized by the corresponding receptors of the taste buds. The receptors then send information to the brain areas responsible for positive or negative sensations called hedonic or aversive. But how the tasteless fatty acids manage to make fatty foods so tasty?
Recently, it was suggested that long-chain fatty acids can attache to their specific spots on the tongue and be recognized by specific transporters; the brain receives the signal and releases (along with many neuropeptides and neurotransmitters) the famous “reward chemical” beta-endorphin (1)
Another story is, what metabolic consequences these process have comparing with well known effects of the sweet taste of carbohydrates. Turns out that without carbs, fat fails to be fattening. This is exactly what happens on the ketogenic diet having well known neuro-protective and metabo-protective effects (2).
Sources
- J Nutr Sci Vitaminol (Tokyo). 2007 Feb;53(1):1-4.
- Frontiers in Neuroenergetics, 2011, 3:8.
