Food News Today for May 22nd, 2014

The power of fiber. The price of good taste.

May 22, 2014

If you’re not eating enough fiber, now’s the time to start.  Plenty of research is out there telling us that fiber reduces the risk of cardiovascular disease, but now a new study, published in BMJ, has found that it also decreases the risk of death after surviving a heart attack.??Scientists looked at pre- and post-heart attack dietary and medical information on 4,098 people. In the 9 years that followed, there were1,133 deaths — 558 from cardiovascular disease.??Taking into consideration age, medication use, smoking and other factors, researchers detected that after a first heart attack, those who increased their fiber intake the most had a 31 percent lower risk of dying from any cause, and a 35 percent lower risk of cardiovascular death, than those who increased their intake the least.  The study noted that only fiber from grains, like cereal fiber, was associated with the lowered risk.??According to an Institute of Medicine formula based on getting 14 grams of fiber for every 1,000 calories - Women need 25 grams per day and men should get 38 grams per day.   So go ahead, make a change. It’s never too late to start eating healthier!


How does price affect your taste?  Do higher prices make food taste better?! According to a recent study, the answer is YES! ?Data from Cornell University shows that people change their perceptions on how food tastes based on how much it costs. Researchers headed to an Italian buffet in Upstate New York – manipulated the prices on the all you can eat buffet and then studied the dining habits of 139 customers. Diners were offered the buffet at either $4 or $8, and were asked to note their dining experience by rating the food, restaurant, and their first, middle and last taste of the food based on a nine-point scale. ??The results? Customers who paid for the $8 buffet enjoyed their food 11% more than the customers who ate the $4 buffet. Not only that, but people who paid for the cheaper buffet were more likely to report they felt like they overate and felt guiltier about the meal. ??No word on WHY people enjoyed their food more when it was pricier, but we’ve seen before examples of people associating cost with quality.  For example, California Institute of Technology and Stanford University reported on one study that had subjects sample five different wines priced from $5 to $90.  BUT…the $10 wine and the $90 wine were both from the ten dollar bottle! Unknowing subjects consistently reported that the $90 bottle was superior!  So what do you think? How does price affect your perception of food?

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