Unhealthier foods are engineered to be tastier
Food scientists have become adept at understanding how our brains respond to, and react to, and crave tastes, smells and textures, and have become adept at engineering and processing foods to take advantage of that – largely by adding lots of salt, sugar and fat – and to make these foods almost irresistible to our brains.

Sources: Scott Kahan, Chicago Tribune (2006)

  • Although in theory minimal processing of foods can improve nutritional content, in practice most processing is done so to increase palatability, shelf-life, and transportability (and these processes tend to reduce nutritional quality). [2]

PAGE NAVIGATOR(Help)
-
Tackling obesity in the UK »Tackling obesity in the UK
Causes of obesity »Causes of obesity
Strategies of some companies are fuelling the obesity crisis »Strategies of some companies are fuelling the obesity crisis
Production and marketing choices favour profit over diet optimisation »Production and marketing choices favour profit over diet optimisation
Unhealthier foods are engineered to be tastier
The addictiveness of sugar »The addictiveness of sugar
Industrial development changes what and how people eat »Industrial development changes what and how people eat
+Commentaar (0)
+Citaten (3)
+About