Want to lose weight? Try eating off a red plate
Scientists reveal how the colour of your crockery can impact your appetite
PHOTO:DAILYMAIL
Many people trying to lose weight put themselves through gruelling exercise and diets. But according to the latest research, eating less may be as simple as changing the colour of your plates.
Red plates, for instance, are thought to trigger a danger signal that reduces the amount we eat, reported The Daily Mail. White plates, on the other hand, make food taste sweeter.
Dr Charles Spence, professor of experimental psychology at the University of Oxford, said, “Snack foods on a red plate… you end up eating a little bit less because it's that red colour that seems to trigger some sort of danger or avoidance signal. What you serve food on turns out to have more of an impact on our taste and flavour perception then I think any of us realise.”
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This is not the first time the colour of our crockery has been discussed. Back in 2011, researchers from the University of Valencia asked 51 participants to eat the same strawberry mousse off a white and black plate, alternating the order of which plate was used first. The results revealed that eating a white plate made it taste 7% sweeter, 13%more flavourful and 9% more enjoyable than the black. This may be because a white background allows us to see our food more clearly or triggers memories of sweet gastronomic experiences.
Dr Spence added, “White plates generally have a contrasting colour to the food, so people are better able to judge the colour of the food rather than being influenced by the background. It may also be that our brains keep track of the all the foods we've eaten and the sort of plates we've eaten them off.”
He continued, “For instance, cheese may be served on black slate and ice cream in white bowls, so we internalise those links and imagine white plates make food taste sweeter in general.”
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The professor hopes the past findings will encourage food manufacturers to add less sugar while still creating the same taste experience through the colour of their packaging. “Ready meals are often eaten straight from the packet. By serving food on a white background and reducing sugar, it keeps the consumer thinking they are eating the same food as before,” said Dr Spence. “This could help people perceive sweetness but without the calories.”
This comes after researchers at University of Stirling found swapping white plates for blue allowed hospitalised dementia patients to see food better, resulting in a daily intake increase of 0.5lb (0.2kg).
Over four months, patients gained an average of 2.7-3.2kg. “White plates is the worst colour in hospitals, which is concerning in underfed patients as it may prolong their stay,” explained Dr Spence. “If you have dementia or visual problems, there may not be enough of a contrast between the food and the white plate so you want the food to stand out against a coloured plate.”
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Red plates, for instance, are thought to trigger a danger signal that reduces the amount we eat, reported The Daily Mail. White plates, on the other hand, make food taste sweeter.
Dr Charles Spence, professor of experimental psychology at the University of Oxford, said, “Snack foods on a red plate… you end up eating a little bit less because it's that red colour that seems to trigger some sort of danger or avoidance signal. What you serve food on turns out to have more of an impact on our taste and flavour perception then I think any of us realise.”
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This is not the first time the colour of our crockery has been discussed. Back in 2011, researchers from the University of Valencia asked 51 participants to eat the same strawberry mousse off a white and black plate, alternating the order of which plate was used first. The results revealed that eating a white plate made it taste 7% sweeter, 13%more flavourful and 9% more enjoyable than the black. This may be because a white background allows us to see our food more clearly or triggers memories of sweet gastronomic experiences.
Dr Spence added, “White plates generally have a contrasting colour to the food, so people are better able to judge the colour of the food rather than being influenced by the background. It may also be that our brains keep track of the all the foods we've eaten and the sort of plates we've eaten them off.”
He continued, “For instance, cheese may be served on black slate and ice cream in white bowls, so we internalise those links and imagine white plates make food taste sweeter in general.”
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The professor hopes the past findings will encourage food manufacturers to add less sugar while still creating the same taste experience through the colour of their packaging. “Ready meals are often eaten straight from the packet. By serving food on a white background and reducing sugar, it keeps the consumer thinking they are eating the same food as before,” said Dr Spence. “This could help people perceive sweetness but without the calories.”
This comes after researchers at University of Stirling found swapping white plates for blue allowed hospitalised dementia patients to see food better, resulting in a daily intake increase of 0.5lb (0.2kg).
Over four months, patients gained an average of 2.7-3.2kg. “White plates is the worst colour in hospitals, which is concerning in underfed patients as it may prolong their stay,” explained Dr Spence. “If you have dementia or visual problems, there may not be enough of a contrast between the food and the white plate so you want the food to stand out against a coloured plate.”
Have something to add to the story? Share it in the comments below.