Dr. David Katz, director of Yale University's Prevention Research Center and associate director for nutrition science at the Rudd Food Center for Food Policy & Obesity, said that's the premise for his new book, "The Flavor Point Diet." He said the flavor phenomenon is well-studied, but is well known only to appetite researchers--sensory specific satiety.

Katz's wife, an expert cook with a Ph.D. in neuroscience, created the recipes in the book, including Roast Chicken with Currant Wine Glaze and Caramelized Onions and Oatmeal Chocolate Chip Cookies.

Katz builds his thinking on the diets many nutritionists already advocate:Â lots of fruits and vegetables, whole grains and nuts; fish and poultry for protein; limited fat; and healthy snacks. One of his suggested eating plans is "pineapple day," which features pineapple juice and cereal for breakfast; pineapple-walnut chicken salad and crackers for lunch; pineapple shrimp, bulgur, sauted peas and tossed salad for dinner; and caramelized pineapple rings for dessert.

In addition, Katz recommends 30 minutes of moderate exercise most days.

"We stay hungry longer the more diverse the flavors in a meal or snack," said Katz, an epidemiology and public health professor at Yale's medical school. "If flavors are thoughtfully distributed, we fill up on fewer calories. This explains why, for instance, people can eat a holiday meal to the point of feeling unpleasantly full, yet still have room for dessert.

"No, that's not because you have a 'hollow leg.' It's because of sensory specific satiety; the hypothalamus is hard-wired to respond to flavors."

A pilot study of Katz's eating plan was conducted with 20 men and women, and their families, for 12 weeks. Katz said the average weight loss was 16 pounds, and varied from 10 to 31 pounds. Participants also lost body fat and saw their cholesterol, blood sugar, insulin, and blood pressure decline.

He said ethnic foods, such as Italian and Indian, are good examples of flavor thematic eating. Top chefs also plan meals around a harmonious blend of flavors.

Katz said sensory specific satiety likely evolved because dietary variety was difficult to achieve when humans had to gather and hunt for food, but was nonetheless vital for survival. Humans need a variety of foods to get all the nutrients they need, but the survival advantage this trait offered is now a disadvantage because they are exposed constantly to an unprecedented variety of foods, he added.

The result is an over-stimulated appetite center, too much eating and weight gain, Katz contends.

Another problem is that the food industry allegedly spikes processed food with superfluous flavors, such as sugar in salty food and salt in sweet food. Often, consumers cannot detect the additions because they are accustomed to eating processed foods in which one flavor masks another.

For instance, some breakfast cereals have nearly as much salt as potato chips, and many types of crackers, sauces, salad dressings and other foods are loaded with sugar. This may not register on the tongue, but the mix does influence the hypothalamus-and the result is more appetite.

"Flavor additions stimulate the hypothalamus to produce more neuropeptide Y, a hormone that increases appetite, and this is a major reason why people have difficulty exercising portion control," Katz said. "We say that variety is the spice of life, and in this regard, our diets are just way too spicy."

Katz said his motivation for writing the book was the epidemic of obesity among children and adults, especially since obesity is a major driver in chronic diseases. He also cited the national preoccupation with weight control, and the need to give people an empowering alternative to unbalanced, fad diets.

Katz said he wants to empower people to pursue their weight loss goals immediately and responsibly, play a significant role in changing the way America thinks about dieting, and change the food supply.

"There are lots of ways to change the food supply," Katz said. "You can legislate, litigate or you can change what people demand. If people start buying more and more healthy food, there will be more healthy food available. The food industry, after all, wants to keep the customer satisfied."

The Flavor Point Diet has three phases, each of which makes use of flavor themes. The nutritional profile of the diet never changes, and meets or exceeds all prevailing dietary guidelines. Katz said a dieter could remain on any phase of the plan indefinitely. In addition, the meal plan is appropriate for all members of a household, from the youngest to the oldest.

Source:Â Yale University Prevention Research Center
Contact: Jacqueline Weaver
Posted by: Steve Smith
Websites: www.yalegriffinprc.org, http://info.med.yale.edu/eph/

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