Cutlery is supposed to make food saltier through electrical impulses

Consuming too much salt can be a health risk. But a new type of cutlery could use electrical impulses to make food saltier and thus reduce daily salt intake.

The German Nutrition Society recommends that adults eat no more than six grams of salt per day. The World Health Organization (WHO) even recommends just five grams per day. But in reality, things are different for many people.

Figures from the Federal Ministry of Food and Agriculture suggest that women consume an average of 8.4 grams of salt and men consume an average of ten grams. For 50 percent of men and 38.5 percent of women, the figure is even more than ten grams per day.

This increased salt consumption can lead to numerous health problems. These include high blood pressure and cardiovascular disease. However, a new type of cutlery could reduce these risks because it uses electrical impulses to make food taste saltier.

Electric impulses in cutlery make food saltier

The idea for the electric cutlery originally came from Japan. A research group there received the Ig Nobel Prize last year for their work entitled “Electric Taste”. This satirical award is intended to “make people laugh first, then think” and is often referred to as the anti-Nobel Prize.

For their work, the researchers had developed straws and chopsticks, among other things. These were connected to an electrical circuit and could emit electrical impulses when eating or drinking.

Numerous researchers have now adapted and further developed this concept for their work. Studies prove its effectiveness. A spoon that can send out electrical impulses is already on the market.

How does the electric cutlery work?

The electrical impulses in the cutlery are designed to stimulate the receptors on the tongue. These are known to be able to perceive all tastes from sweet to salty, sour and bitter to umami.

However, if the receptors are stimulated with electrical impulses from the cutlery, this can also influence the taste.

A study from the USA published on ScienceDirect has already proven this. In an experiment, test subjects had to rate foods based on different tastes.

The researchers were able to prove that the perceived taste changes depending on the current strength. This was particularly true for salty and sour tastes.

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