Advertising is one of the main factors that attract the attention of people to fast food. Michael Moss, New York Times reporter and winner of the Pulitzer for the work ‘ salt, sugar, fat: how food giants have seduced us ‘, explains the way in which the food industry attracts people and mentions mechanical studies of the mouth or the use of brain imaging to guide the user to these foods.
A study of the Unilever company argues that potato chips are perceived as more crisp and fresh as long as more powerful is the sound of the bite and that causes more desire. Among the factors that make tastier than is salt, which also helps to preserve food.
Fernando Arango, owner of a local fast-food holds that weather influences so that people consume such products. A recent study submitted by the Institute of statistics and census (INEC) said that “Ecuadorians spend fewer hours” in the preparation of food.
A psychologist Claudia Faini related fat with stress. “In moments of tension, fats do to the brain feel more relaxed, because they activate the so-called reward receptors.”
Scientists from the University of Melbourne (Australia), on the other hand used rats to prove that after eating salt, the brain cells generate proteins linked to substances such as heroin.
In Ecuador there are no global studies that speak of the draws that fast food. Imelda Villota, Coordinator of the mastery of nutrition at Central University, says that “the taste of any product” are in fats. “When instead of frying is cooking the chicken, sausage or potato, lose flavor and are less attractive.”
In the book ‘Why human junk food like’ the scientist Steven Witherly, explains how the companies have identified that the fat content is perceived by nerve trigeminal, in the upper area of the mouth. Fat information is sent to the brain and the better is the experience, the greater the anxiety by eating more food.”