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Sports and Athletes / Chess / Spanish Chess Players

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MAGEM

RIVAS

COMAS

SHIROV

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GARCIA

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Artificial sweeteners make you eat more 23.07.2016

Artificial sweeteners are used to reduce the calorie content of foods: for example, the sweetener sucralose is 600 times sweeter than sugar, so although it is a carbohydrate, like sucrose, it needs to be added many times less to achieve the same sweet taste as with a much larger portion of regular sugar.

And if a person has obesity or diabetes, such substances are very useful - they help to painlessly adjust the amount of calories and sugar entering the body. But over time, the sweeteners showed a strange and unpleasant side effect: it turned out that because of them, you want to eat more. And the reason, as researchers from the University of Sydney and the Garvan Medical Institute found, lies in the neural system that evaluates both the calorie content of food and its sweet taste.

In the experiment, Drosophila flies were fed food with the addition of sucralose for several days, observing their behavior and analyzing the processes occurring in the nervous system of insects. It turned out that fruit flies in the end began to absorb 30% more calories than if they sat on food with regular sugar. Moreover, the flies became hyperactive, they began to insomnia, and if they fell asleep, then they had poor sleep. Similar symptoms occur with mild starvation (both in animals and in humans), but in this case, no one deliberately starved Drosophila.

The use of a sweetener affects the work of the nerve centers that monitor the energy balance. Sweet taste is an important parameter here, as it indicates carbohydrate content, and carbohydrates are a highly efficient source of energy. And now the energy assessment system at some point understands that the previous sweet taste corresponds to a lower number of calories than before - and at this moment, according to the authors of the work, the correspondence between sweetness and calorie content is recalibrated. As a result, there is an "additional" feeling of hunger.

The same thing happened with experimental mice, which were kept on food with sucralose: the animals began to eat more and, most importantly, the same molecular signal chains worked in their brains as in fruit flies.

Obviously, the mechanism linking sweet taste to energy value is very conservative, and something similar can be found in humans. And, most likely, the type of sweetener does not play any role here.

Perhaps the way out here would be some substances that would calm the neural centers that compare sweetness and calories, and would not allow them to provoke us to gluttony.

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