Scientists have studied the impact of genetics on nutrition and metabolic health
Food preferences may depend not only on habits and lifestyle, but also on a person's genetic characteristics. A new study published in the journal Medical Xpress has shown that people with certain genetic variants associated with cravings for sweet or fatty tastes are more likely to choose such foods and have a higher risk of obesity and type 2 diabetes. Scientists believe that the results will help create more personalized approaches to the prevention of nutrition-related diseases. For more information, see the Izvestia article.
Why do some people choose sweet and fatty foods more often?
Researchers have found that genetic characteristics can influence a person's food preferences. In particular, gene variants associated with sweet or fatty taste cravings may increase the likelihood that a person will choose foods with these characteristics more often.
The work has become one of the largest studies of genetic factors related to taste preferences. The scientists used data from the British Biobank (UK Biobank), a database containing information about about half a million UK residents who provided genetic data and filled out questionnaires about their eating habits, diet and health status.
To study the relationship between genes and tastes, the researchers combined data from surveys on food preferences with sensory databases describing food characteristics, such as levels of sweetness, salinity, and fat content.
Julie Jervis, Researcher at the Center for Genomic Medicine at Massachusetts General Hospital
These results show that the tendency to overeat foods with high taste appeal, such as sugary drinks, fried foods and potato chips, is partly embedded in our genes.
How scientists have studied the relationship between genes and taste preferences
For the study, the researchers conducted a genome—wide association analysis, a method that allows them to look for genetic differences related to certain traits, behaviors, or diseases.
First, the researchers identified the taste preferences of the participants and conducted a large-scale genetic analysis of part of the UK Biobank database. This allowed us to identify gene variants associated with cravings for three main tastes: sweet, salty and fatty. Then the scientists created a special genetic assessment that took into account the combined influence of various genetic factors on human preferences. After that, they checked whether people with a greater hereditary tendency to a certain taste are more likely to consume the corresponding products.
During the analysis, the researchers took into account additional factors, including age, gender, the genetic origin of the participants and the total number of calories consumed, in order to more accurately determine the influence of the genetics of taste preferences.
Julie Jervis
This approach significantly improves our ability to study the genetic basis of taste preferences in large groups of people and to understand the role of these inherited predispositions in complex human behavior and metabolic diseases.
How taste preferences are related to the risk of diseases
Preliminary results have shown that people with a higher genetic predisposition to a sweet tooth actually consume more sugary foods. On average, the difference was about 7 grams of sugary food per day.
In addition, scientists have found that higher genetic rates of preference for sweet and fatty tastes are associated with greater weight and a slightly increased risk of developing type 2 diabetes. Researchers believe that this connection is largely due to the fact that people with such genetic characteristics are more likely to consume foods with high taste appeal. The authors note that genes that influence taste preferences may play an important role in the risk of developing metabolic diseases through the formation of eating behavior.
Julie Jervis
Our results show that the genes underlying taste preferences may play an important role in the risk of metabolic diseases by influencing eating habits.
In the future, the results of the study may help create more accurate dietary recommendations. For example, people with a strong genetic predisposition to sweet tastes may be better suited to special strategies — behavioral tools or changing the taste of dishes with spices — instead of universal dietary recommendations. The researchers plan to test the results on other groups of people, as well as explore how a genetic predisposition to other tastes — bitter, sour and umami — can affect the quality of nutrition and the risk of diseases.
In addition, scientists are studying whether the genetics of taste preferences can influence people's reactions to drugs for the treatment of metabolic diseases. They hope that this will help determine who such drugs may be better suited for, and bring closer the development of personalized medicine in the field of obesity and type 2 diabetes.
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