Fat in food can reduce activity in several areas of the brain that are responsible for processing taste, aroma and reward.
Areas of the brains responsible for the perception of flavor were significantly more activated when a non-fatty sample of food was tested compared to fatty emulsions, despite having the same flavour perception.
The effect of fat on the processing of flavour perception raises questions as to why fat emulsions suppress the cortical response in brain areas linked to the processing of flavour and reward.
It also remains to be determined what the implications of this suppressive effect are on feelings of hunger, satiety and reward.
Read more at University of Nottingham