Nutritional wisdom: Humans make healthy dietary choices instinctively but are constrained by industry, researchers find

27 Apr 2022 --- Humans have an intrinsic ability to make optimal dietary choices, though this is hampered by flavors used across the food industry, research carried out by the University of Bristol reveals. 

“Preference lends toward ‘micronutrient complementarity.’ Instead of just prioritizing micronutrients in general, subjects seemed to be seeking to balance their need for many vitamins and minerals. This shows an unexpectedly nuanced and specialized ability to make optimal dietary choices,” Mark Schatzker, journalist and author, tells NutritionInsight.

The study is the first in almost a century to show the significance of nutritional intelligence. 

Previously, the assumption of unconscious food choice consumption was based on energy intake and a wish for a diversified diet. This widely held view is contradicted by the new study proving the choices to be much more instinctive.

Humans instinctively search for micronutrients, according to the findings.Artificial flavors hitting natural instincts
Currently, the food industry adds flavors and offers a wide range of fast and unhealthy food, which may constrain the natural instinct humans have in selecting the right nutrients for themselves, the research suggests.

“Studies have shown animals use flavor as a guide to the vitamins and minerals they require. If flavor serves a similar role for humans, then we may be imbuing junk foods such as potato chips and fizzy drinks with a false ‘sheen’ of nutrition by adding flavorings to them,” Schatzker underscores.

“In other words, the food industry may be turning our nutritional wisdom against us, making us eat food we would normally avoid and thus contributing to the obesity epidemic.” 

Obesity has grabbed the attention of governments and policymakers alike, with calls for industry to step as obesity-related hospital admissions surpassed one million in the UK.

Nutrient signposts
Jeff Brunstrom, the lead author and professor of experimental psychology at University of Bristol, describes the results as “significant and surprising.” 

“For the first time in almost a century, we’ve shown humans are more sophisticated in their food choices and appear to select based on specific micronutrients rather than simply eating everything and getting what they need by default,” he notes.

It has been close to a century since scientists attempted to find human nutritional intelligence. However, it has been found in animals such as rodents and sheep.

“The research raises important questions, especially in the modern food environment. For example, does our cultural fixation with fad diets, which limit or forbid consumption of certain types of foods, disrupt or disturb this dietary ‘intelligence’ in ways we do not understand?” Schatzker underlines.

He explains that liking tomatoes is predicted by flavors which tomatoes synthesize from essential nutrients, such as vitamins and omega-3 fatty acids. “You could think of the flavor of a tomato as a ‘sign’ pointing to the micronutrients it contains,” Schatzker says.Artificial flavors impact the way consumers intuitively seek out nutrients.

Building on research from 1930
The study aimed to prove renewed weight to research conducted in 1930, where 15 babies were able to self-select amongst 33 food items what they would like to consume. All children achieved nutritional wisdom, as they all chose different food combinations yet maintained a good state of health.

Due to the nature of the experiment and ethical concerns, the study was never replicated. Brunstrom’s team changed the approach not to put the participants’ health and well-being at risk but yet fill the knowledge gap. The participants were shown images of pairings of fruit and vegetables to make their preferences. 

The sample contained 128 people, and two experiments were conducted. The results from the first experiment were that the participants preferred food combinations predicted by how the combination balances the micronutrients and the amounts in a pair, which was later confirmed by running the second experiment with different foods and combinations. 

The findings were cross-checked and compared to real-world meal combinations from a UK’s National Diet and Nutrition Survey study. The results confirmed that people combine meals to increase exposure to micronutrients.

Utilizing right ingredients
The findings of this study aim to be of importance to science and governments, as it challenges the existing drivers of food choice. Additionally, it questions existing beliefs and policies regarding flavoring and enriched vitamins.

“Consumers can perhaps stop fretting about vitamins and minerals and trust in their ability to eat properly, so long as they eat and cook with whole foods,” concludes Schatzker.

By Beatrice Wihlander