A new study says people may eat more if they touch it directly with their hands,media reported. The results showed that when people touch food than eating with cutlery, the latter is more attractive and more enjoyable.
Adriana Madzharov, a sensory marketing researcher at the Stevens Institute of Technology, led the study. In previous studies, it has been found that the smell of coffee alone can produce a placebo-like effect.
The latest study is based on four experiments that look at how eating by hand affects how people perceive food and how much they eat.
The most important finding was that eating directly by hand was most pronounced among subjects with higher levels of self-control associated with food. The study found that the subjects thought they had more appetite for food with their hands and more when they came into direct contact with a certain food.
Interestingly, these two factors associated with direct contact with food were not found in subjects with low self-control.
In response, Madzharov explained: “The two groups seem to be dealing with sensory information differently. Our results suggest that for those who regularly control food consumption, direct contact triggers an enhanced sensory response that makes food more attractive and attractive. “
Another experiment delved into the differences between people with high self-control and low self-control. The test divided 145 subjects into two groups: one group was told to be careful about eating, dieting and fitness, while the other was told to enjoy life and not to worry about their weight. The researchers then gave the two groups a cup filled with mini doughnuts, some with appetizers and others not. As a result, those with high self-control were more positive in their response to food than those with low self-control. This seems to suggest that touching the direct senses of food increases people’s perception of food, mainly in subjects with greater self-control.
It is understood that Madzharov’s research was conducted primarily in the context of commercial retail consumption, and she believes the findings could be used for more effective food tasting activities or to improve sampling methods at grocery stores. She also suggested that food and beverage companies could use the findings to enhance customers’ enjoyment when serving appetizers.
But the study also points out that these findings could have a serious public policy impact on the increase in obesity rates, and the specifics of the study have not been discussed.