According to a recent study published by the Obesity journal, foodies (or people who are obsessed with food) possibly eat less as compared to non-foodies.
Exploratory eaters actually weigh less and are healthier than most people who are pickier with their food, according to researchers at the Cornell Food and Brand Lab.
The study consisted of over 500 American women respondents that answered questions regarding their lifestyle eating choices, their appearance, and the overall health.
Respondents who were more adventurous with food choices, including eclectic varieties of food like quinoa, beef tongue, kale, oysters, kimchi, rabbit, polenta and pork belly, described themselves to be physically active, and are more attentive when it comes to the "healthiness of their food."
The foodies, in fact, had lower body mass indexes (BMIs) and have a greater inclination for cooking. The lead author of the study, Dr. Lara Latimer, even says, "They also reported being much more likely to have friends over for dinner."
One of the authors of the study even noted that the results reveal that losing weight could possibly be much easier when eating the more uncommon types of food.
A co-author of the study, Brian Wansink cited, "These findings are important to dieters because they show that promoting adventurous eating may provide a way for people - especially women - to lose of maintain weight without feeling restricted by a strict diet."
"There's a real advantage of liking a wide variety of food and being adventurous. If nothing else, you seem to have a lot more fun in life, and it might even get you a little healthier," added Wansik.
Brian Wansik also gives advice to individuals who wish to lose more weight. "Instead of sticking with the same boring salad, start by adding something new. It could kick start a more novel, fun and healthy life of food adventure."
The study was co-authored by former researchers at the Cornell Lab: Lara Latimer, PhD (currently a lecturer at the University of Texas at Austin), Lizzy Pope, PhD, RD (currently an assistant professor at the University of Vermont), and Brian Wansink (Professor and Director of the Food and Brand Lab at Cornell University).
Watch the video below to find out more about the study conducted by the Cornell Food and Brand Lab.
