SYDNEY, June 3 (Xinhua) -- Alcohol can trigger biological pathways that drive people to overconsume savory ultra-processed foods, potentially contributing to excess energy intake and weight gain, an Australian study shows.
The study, published in Obesity Reviews, found that alcohol increases levels of the hormone FGF21, which is linked to protein appetite and a preference for salty, umami flavors, said a statement from Australia's University of Sydney on Wednesday.
Researchers said this response may have evolved to guide humans toward protein-rich foods such as meat. However, modern food environments can disrupt these sensory signals, with umami flavors now also found in foods that are not high in protein.
These artificially flavored savory foods can act as "protein decoys," tricking the body into craving protein without providing it, leading to higher overall intake of fats, carbohydrates and energy, the study showed.
"Cravings for a packet of chips with a drink, a pizza at the end of a big night out, or a fry-up the next morning may be driven by the way alcohol alters the body's regulation of appetite, particularly for protein," said study senior author, Professor David Raubenheimer from the University of Sydney's Charles Perkins Center.
The study suggests that when dietary protein is diluted, people may eat more overall to meet alcohol-driven protein appetite, particularly when low-protein ultra-processed foods are readily available.
The analysis of Australian dietary data showed that people consumed more savory foods on drinking days than on non-drinking days. Researchers suggest choosing protein-rich whole foods, such as seafood or legumes, may help mitigate these effects. ■
