A recent scientific study has reported important correlations between the taste sensitivity of carbohydrates with the association with starch intake and the measurement of waist circumference in adults.
An affiliation of numerous authors has carried out this study together with groups of researchers from Deakin University and the Institute of Physical Activity and Nutrition in Australia. The review of the study took place in September 2017 and was confirmed as a study on sensitivity to carbohydrates .
The aim was to investigate the associations that may exist between the sensitivity of complex carbohydrates with the intake of food in adults and their anthropometry, that is the circumference of life.
Scholars wanted to investigate precisely this correlation because other recent studies have suggested that the variation in the sensitivity of complex carbohydrates may influence the choice for food consumption . Furthermore it also seemed that the perception of complex carbohydrates and that for simple carbohydrates are independent of each other.
The study in detail
In this study, complex carbohydrates such as maltodextrins and oligofructose were administered orally, and sensitivity thresholds for these carbohydrates were subsequently detected. The subjects involved were 34 people including 18 women and 16 adult men.
Of these people, specific weight, height and waist circumference data was identified, which is indicated with the WC symbol. In addition, each subject kept a food diary to record what he ate during the day and a questionnaire that was used to identify the frequency of the food eaten.
The numbers detected and the measurements of sensitivity to complex carbohydrates were significantly correlated to the energy consumption of the waist circumference (WC) with starch feeding and intake . Subjects who were more sensitive to carbohydrates had greater waist circumference than the starch intake index.
In conclusion it was possible to demonstrate the initial hypothesis according to which the sensitivity to complex carbohydrates affects both the circumference of life and the choice for food consumption in adults.
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But what is sensitivity to carbohydrates?
When we eat refined bread, potatoes and cereals we are taking complex carbohydrates that contain starches . While when we eat a cake, biscuits or other sweets that essentially contain sugar, we are taking carbohydrates in this case simpler than the starch form.
Both of these sugars and starches are transformed by our body to be used as energy and when they are in excess they are deposited as reserve substances in the fatter parts of our body.
To do this process every time we ingest carbohydrates our body needs to produce insulin and then we start talking about sensitivity to carbohydrates when blood sugar levels are exaggerated after meals and when the body begins to go under stress due to the constant demand for insulin .
When insulin is no longer very effective due to too high and too frequent peaks we begin to have problems in the body that can even reach forms of diabetes .
Generally however a body after the ingestion of a large quantity of carbohydrates an appropriate amount of insulin which, however, due to this sensitivity can become a too high and frequent insulin request. Insulin is necessary for the body because it has the function of allowing the entry of sugar that is circulating inside the cells.
This process is called cellular metabolism and if it happens too often and too quickly it leads to two consequences: a sudden reduction in blood sugar with the possibility of symptoms such as irritability, headache, fatigue and confusion and secondly the body is pushed to store substances instead of continuing in the processes of combustion and use of fats.
Maintaining correct blood glucose levels and consequently an adequate insulin demand are certainly the key points to reduce the sensitivity to carbohydrates.
