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Una ricerca della Deakin University ha identificato un settimo gusto: i carboidrati. Secondo i ricercatori australiani si aggiunge ai sei gusti principali finora classificati: dolce, salato, amaro, aspro, grasso e umami, il sapore del glutammato.
Gli studiosi sostengono che le persone sensibili al gusto di pasta, pane e patate ne consumano di più e questo aumenta il girovita.
La ricerca, pubblicata sul Journal of Nutrition, ha preso in esame 34 persone e ha trovato correlazioni significative tra quanto alcune di loro fossero sensibili ai carboidrati (in particolare maltodestrina e oligofruttosio), il consumo, la quantità di energia assunta e il girovita.
I carboidrati per tanto tempo sono stati considerati invisibili al gusto. "È in genere lo zucchero, con il suo gusto dolce che provoca piacere, il carboidrato più ricercato" aggiunge il professor Russell Keast, autore principale della ricerca. "Ma il nostro studio ha dimostrato che esiste una qualità del gusto percepibile di altri carboidrati, indipendenti dal gusto dolce".
ATS/M. Ang.
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