[{"_1":2,"_142":-5,"_143":-5},"loaderData",{"_3":4,"_9":10},"root",{"_5":6,"_7":8},"locale","id","isCms",false,"routes/tags/$slug",{"_11":12,"_13":14,"_42":43,"_129":130,"_136":132,"_140":135,"_141":-5},"slug","rasa-umami","ads",[15],{"_6":16,"_17":18,"_19":20,"_21":22,"_23":24,"_25":26,"_27":28,"_29":30,"_28":31,"_32":33,"_34":35,"_36":37,"_38":39,"_40":41},"019cc7ba-cc99-73c7-8531-f093038fe91a","position_id","2f16d5c6-a732-4e00-b8c6-6306c0d32904","position_name","Sidebar Middle","position_code","sidebar_middle","name","Membaca 1","code","Membaca 2","type","image","link","https://indonesiawindow.com/lighterasi","banners/LNl7ZGDdnD0VTU52UMOugAjr6ns9lzdIRN89W13M.png","is_active",true,"description","","image_url","https://indonesiawindow.sgp1.cdn.digitaloceanspaces.com/banners/LNl7ZGDdnD0VTU52UMOugAjr6ns9lzdIRN89W13M.png","visitor",7,"created_at","2026-03-07","posts",[44],{"_6":45,"_46":47,"_11":48,"_49":50,"_51":52,"_53":54,"_55":56,"_57":58,"_59":60,"_61":62,"_63":64,"_65":66,"_67":68,"_69":70,"_71":47,"_72":47,"_73":74,"_28":75,"_76":35,"_77":78,"_36":79,"_80":81,"_82":83,"_126":127,"_40":128},"019e916e-dc8c-7206-9c7f-5ed35d7ddb7d","title","Alkohol bisa bikin orang kalap makan keripik dan pizza, ini penyebabnya","alkohol-bisa-bikin-orang-kalap-makan-keripik-dan-pizza-ini-penyebabnya","main_id","019bb73f-297b-7103-96b7-87ea173dc182","main_name","Iptek","main_slug","iptek-id","date","2026-06-04 00:00:00","author_id","019bb745-b426-73a2-9a49-5ddcb6765ea0","author_name","indowin","full_name","Indonesia Window","author_firstname","Indonesia","author_slug","indonesiawindow","content","

Alkohol meningkatkan kadar hormon FGF21, yang berkaitan dengan dorongan tubuh untuk mengonsumsi protein serta preferensi terhadap rasa asin dan umami.

Sydney, Australia (Xinhua/Indonesia Window) – Sebuah studi di Australia menunjukkan bahwa alkohol dapat memicu jalur biologis yang mendorong seseorang untuk mengonsumsi makanan ultra proses (ultra-processed food/UPF) yang gurih secara berlebihan, yang berpotensi menyebabkan asupan energi berlebih dan kenaikan berat badan.

Studi tersebut, yang diterbitkan dalam jurnal Obesity Reviews, menemukan bahwa alkohol meningkatkan kadar hormon FGF21, yang berkaitan dengan dorongan tubuh untuk mengonsumsi protein serta preferensi terhadap rasa asin dan umami, demikian menurut pernyataan dari Universitas Sydney, Australia, pada Rabu (3/6).

Para peneliti mengatakan respons ini mungkin telah berevolusi untuk mendorong manusia mencari makanan kaya protein, seperti daging. Namun, lingkungan makanan modern dapat mengganggu sinyal sensorik tersebut, mengingat rasa umami kini juga ditemukan pada makanan yang tidak kaya protein.

Studi tersebut menunjukkan makanan gurih berperisa buatan ini dapat bertindak sebagai \"umpan protein\", yang menipu tubuh agar menginginkan protein tanpa benar-benar mendapatkannya, sehingga menyebabkan peningkatan asupan lemak, karbohidrat, dan energi secara keseluruhan.

\"Keinginan untuk menikmati sebungkus keripik bersama minuman, sepotong pizza di akhir malam pesta, atau makanan gorengan keesokan paginya mungkin dipicu oleh cara alkohol mengubah mekanisme pengaturan nafsu makan tubuh, terutama terhadap protein,\" kata penulis utama studi tersebut, Profesor David Raubenheimer dari Charles Perkins Center, Universitas Sydney.

Studi tersebut menunjukkan, ketika asupan protein dalam makanan berkurang, orang cenderung makan lebih banyak secara keseluruhan guna memenuhi dorongan untuk mengonsumsi protein yang dipicu alkohol, terutama ketika makanan ultra proses yang rendah protein mudah didapatkan.

Analisis data pola makan di Australia menunjukkan bahwa orang-orang mengonsumsi lebih banyak makanan gurih pada hari-hari ketika mereka minum alkohol dibandingkan pada hari-hari ketika mereka tidak minum alkohol.

Para peneliti menyarankan opsi makanan alami utuh yang kaya protein, seperti makanan laut atau kacang-kacangan, yang mungkin dapat membantu mengurangi dampak tersebut.

Laporan: Redaksi

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