A new study from the University of Sydney suggests that alcohol may influence food cravings in a way that drives people toward savory, often ultra-processed foods, potentially contributing to the obesity epidemic.
Research published in Obesity Reviews indicates that alcohol can stimulate the hormone FGF21, which increases preference for savory (umami) flavors while reducing the desire for sweets. In minimally processed food environments, this tends to lead people toward protein-rich, satiating foods, and calorie intake remains under control. However, in environments dominated by ultra-processed savory snacks-which researchers call "protein decoys" because they taste like real food but lack protein-drinkers often overeat.
Analysis of survey data from over 9,000 Australians found that people who reported drinking also ate significantly more savory foods and fewer sweets than non-drinkers. On days they drank, their savory food intake increased further. Critically, those who consumed alcohol alongside an ultra-processed, low-protein, high-fat savory diet took in 40% more calories than the daily recommendation-before even counting the alcohol.
Researchers note that their work was based on secondary evidence and did not directly measure FGF21 levels, but they argue their findings could explain the inconsistent results of previous studies on alcohol and calorie intake. The effect depends heavily on what you're eating while drinking.
"Advice to limit highly processed foods, including savory snack foods, may be even more critical than previously thought for reducing the risk of weight gain among adults who drink regularly," the researchers concluded.
Registered dietitian Morgan Beemiller recommends eating a substantial meal with protein, fiber, and healthy fats before drinking to slow alcohol absorption and reduce cravings for convenience foods. She suggests planning late-night snacks in advance and keeping minimally processed options like nuts, cheese, fruit, and vegetables on hand.