The pleasure provided by the smell of coffee can reduce the search for sensations of gratification and pleasure related to the use of cigarettes
For many smokers, the coffee seems like the perfect couple to accompany a cigarette. But, contrary to this belief, a study by the Instituto D’Or de Pesquisa e Ensino (IDOR) shows that, in reality, food can be an ally against the habit of smoking, a behavior associated with a series of diseases, such as cardiovascular ones, respiratory problems and cancer.
To reach this conclusion, the researchers tested whether the aroma of wheat could replace the desire to smoke, as it activates the area of the brain known as the “reward system”. Contrary to common sense, the hypothesis was confirmed.
“Generally, coffee is used as a trigger for smoking. In this case, it is exactly the opposite”, comments chemist Silvia Oigman, IDOR researcher and scientific director of Café Consciência, a biotechnological startup partner of the Institute.
In the research, 60 smokers were exposed to the aromas of coffee beans, while the other group, called the control, was exposed to the smell of soap. For the experiment, participants inhaled high-quality grains through an adapted device approved by the Food and Drug Administration (FDA), a federal agency within the U.S. Department of Health and Human Services.
After 15 minutes, the researchers observed that, in the group that had inhaled the coffee beans, 50% of the participants went back to smoking, while in the group exposed to the scent of soap, more than 73% lit a cigarette immediately afterwards. According to Silvia, this difference is clinically relevant, since it already represents a change in habits and benefits for the participants.
The action of the coffee aroma is explained by the activation of the brain’s reward system, the region responsible for sensations of pleasure and well-being. More specifically, coffee activates a structure called accumbens, the same triggered by psychoactive substances, such as cocaine. This relationship was discovered by IDOR researchers in 2014 and was the basis of the idea of using fragrance to modulate the reward system, offering a healthy alternative to the pleasure provided by cigarettes.
Aroma against hiring
Silvia explains that the reactions caused in the brain when you smell coffee and when you drink it are different, as is its possible relationship with the use of cigarettes. “When we consume coffee, we ingest various soluble substances present in the drink. However, when we smell its aroma, we inhale substances that volatilize [passam facilmente do estado líquido para o gasoso] and alter our olfactory perception. Each form of consumption has a different chemical composition and, therefore, a different impact on health”, explains the researcher.
This helps to justify why ingesting the drink can be a stimulus to smoke, while it has been shown that inhaling the aroma of cereals causes another type of reaction in the brain, represented by a reduction in the desire for cigarettes.
“It is extremely gratifying, because it is an entirely national project that brings innovation in an area that has impacts on both public health and environmental and social health”, he analyzes.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
