Diogenes

The aim is to increase our knowledge about the connections between obesity, diet and genes, as well as physiological and psychological factors.

Protein rich food in the fight against fat

One area of the project is to develop protein rich food and food with a low glychemic index that gives a feeling of fullness for longer. Nofima Mat is responsible for developing and testing protein rich meat products. The newly developed food products are tested on families with an obesity problem in Denmark and the Netherlands. The researchers are studying the extent to which the choice of products with a high protein content and low glychemic index actually leads to reduced food intake.

What are the roles of the olfactory sense, triggers in the foods (and genes) in regulating food intake?
The project also addresses issues relating to which aromas and triggers might affect satiation. Sensory surveys have been carried out with focus on sensitivity to aroma cues. Results of earlier research show that we can feel satiated after just smelling food - at least for a while. If it becomes evident that people with a poor sense of smell eat more to perceive the desired intensity of the stimulus, then it may be that these people need food with more seasoning or triggers to avoid over-consumption.

Triggers in foods are also being assessed as a source of increasing satiation. The idea is to find out whether some triggers increase satiation more than others - special spices for example, and to incorporate these in product development as a means to regulate food intake.