The influence of food during long-haul plane trips has once again been discussed after new conclusions about the impact of the dishes served on board. A recent study cited by the Notícias ao Minuto portal analyzed meals provided by companies in the United States and Canada and identified an option that, according to researchers, should be avoided by passengers due to the effects it can have on the body at altitude.
According to the same source, the investigation was conducted by the Fraunhofer Institute for Building Physics, which relates the change in taste buds to the pressure felt inside the cabin. The study indicates that this pressure can reduce sensitivity to sweet and salty foods by between 20% and 30%, influencing the perception of flavor and the way in which meals are metabolized.
The effect of carbohydrates at altitude
The conclusions point to a particular impact of meals rich in carbohydrates, including the famous pasta with sauces that are served several times. Charles Platkin highlights that these choices can lead to a feeling of less satisfaction after the meal. “Eating too many carbohydrates will make you feel irritable and not full,” he said, adding that rapid fluctuations in blood sugar levels can affect how a passenger feels throughout the flight.
The publication adds that these fluctuations can initially result in an energy spike, followed by a drop that interferes with comfort and mood during the trip. The study therefore recommends considering the consumption of this type of dish when the flight is prolonged.
What a nutritionist advises to avoid on board
Ana Luzón, a nutrition specialist cited by the portal, reinforces that it is not a question of eliminating food during the flight, but of making choices that are more appropriate to the low-pressure environment. The nutritionist indicates that several dishes served on board are rich in sodium, fat and carbohydrates, which can contribute to bloating or slow digestion.
The website explains that ultra-processed foods are particularly discouraged, as the body tends to have more difficulty processing them under the specific flight conditions. The same source also highlights that sweets and soft drinks can cause spikes in blood sugar and increased air in the stomach, factors that can compromise well-being on board.
Light and practical alternatives to carry in your luggage
Fresh or dehydrated fruit without added sugar are balanced choices. Dried fruits, due to the combination of proteins and fats considered more stable, are considered another practical alternative.
The publication adds that maintaining regular hydration is essential, recommending that passengers take a bottle to fill after the security control. The nutritionist emphasizes that opting for simple, unprocessed foods helps to avoid sudden changes in energy or digestive discomfort. The key is not to depend exclusively on what is served by airlines.
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