What you eat is who you are. We often come across this term but a new study is actually proving this. In the latest study, researchers have found that weight of people often describes their assessment of the food. The study showed that people of normal weight have more interest in eating natural foods. These include vegetables, meat, and fruits like apple.
The normal weight people associated foods with their sensory characteristics rather than taste. Contrary to these overweight people associated their foods with function and taste. They were more reliant on processed foods such as pizzas and fizzy drinks. The reason for such behavior has been described by a neuroscientist at the International School for Advanced Studies. According to them the different behavior among people can be considered an instance of ’embodiment’. In this, the brain interacts with the body to eat or consume a particular food staple.
The entire result of the study was based on two behavioral and electroencephalographic experiments. The research showed that normal weighing people associate natural foods such as apples with their sensory characteristics such as sweetness or softness. While obese people associated their food with function or context in which they were eaten. For instance, pizza or sandwich for the first choice for obese people while eating at parties or picnics.
The results correlate perfectly with the theory that researchers had in their minds. The researchers came to the conclusion that sensory characteristics and the functions of items are processed differently by the human brain. This is a breakthrough step in understanding the mechanism of living organisms on what makes food for them. The study greatly highlighted the fact that underweight people pay more significance to healthy food options and natural foods. Overweight people are more inclined towards processed foods.
Interestingly even when the two groups of people are left in the similar environment, they show surprisingly different electroencephalography signs. The study and subsequent results once again signify the importance of cognitive neuroscience in the understanding of extremely topical clinical fields such as dietary disorders.