Why our brains prefer red foods over green
For many of us, eating our greens just doesn’t come naturally. Now a study suggests it’s not just our taste buds working against us. The research highlights just how important a role vision plays in our eating preferences, with our brains hard-wired to be biased towards red foods such as meat over green ones such as spinach and broccoli.
One of the few studies done in this area, the research published in the journal Scientific Reports found humans were more strongly aroused by red foods and also believed them to have higher calorie counts, while green foods had the opposite effect. Interestingly, the researchers found this result held true for both natural food – where colour is more likely to predict calorie content – as well as transformed food, in which colour is no longer an accurate representation of calorie content.
“In natural foods, the redder an unprocessed food is, the more likely it is to be nutritious, while green foods tend to be low in calories,” says Dr Francesco Foroni, a co-author of the study, which he began at the International School for Advanced Studies in Trieste, Italy, and completed in his new role of Associate Professor at the Australian Catholic University in Sydney.
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