Study in Australia Links Alcohol to Excessive Consumption of UPFs

Sydney (ANTARA) - A study in Australia shows that alcohol may trigger biological pathways that encourage people to overconsume savoury ultra-processed foods, potentially contributing to increased energy intake and weight gain.

The study, published in the journal Obesity Reviews, found that alcohol increases levels of the FGF21 hormone, which is linked to the body’s drive to consume protein and a preference for salty and umami flavours, according to a statement from the University of Sydney, Australia on Wednesday (June 3).

Researchers say that this response may have evolved to encourage humans to seek out protein-rich foods, such as meat. However, the modern food environment may disrupt these sensory signals, given that umami flavours are now also found in foods that are not rich in protein.

The study suggests that these artificially flavoured savoury foods may act as a “protein lure”, tricking the body into craving protein without actually getting it, leading to increased intake of fats, carbohydrates, and overall energy.

“The desire to enjoy a packet of crisps with a drink, a slice of pizza at the end of a party, or a greasy meal the next morning may be triggered by the way alcohol alters the body’s appetite regulation mechanisms, particularly in relation to protein,” said the study’s lead author, Professor David Raubenheimer from the Charles Perkins Centre, University of Sydney.

The study shows that when protein intake in food is reduced, people tend to eat more overall in order to satisfy the alcohol-triggered drive to consume protein, especially when low-protein ultra-processed foods are readily available.

Analysis of dietary pattern data in Australia shows that people consume more savoury foods on days when they drink alcohol compared to days when they do not drink alcohol.

The researchers suggest that opting for natural, whole foods rich in protein, such as seafood or legumes, may help reduce this effect.