Genetic Mechanisms Play a Role in Dietary Preference; Sweet Tooth Could Be Blamed to DNA

Your inclination to eat sweets may be something you inherited from your parents. According to a report, the sweet tooth may be genetically hardwired in your DNA.

Sweet Tooth and DNA

The University of Colorado researchers discovered nearly 500 distinct genes, including those involved in our taste perception, to impact what we consume directly. Joanne Cole, a professor of Genomics at the University of Colorado who oversaw the study, told Newsweek that various environmental factors, such as socioeconomic background, upbringing, culture, learned behavior, etc., impact dietary consumption.

Even yet, there is a small but real genetic influence on the foods we choose to eat. After discovering hundreds of genomic areas connected with dietary intake, Cole set out to find the genes that directly affect diet without being mediated by other health, lifestyle, or environmental traits.

According to her, some of these genes affect the receptor's lock-and-key binding to flavor chemicals, and this change in binding alters how our brains perceive flavor and, consequently, pleasure. This is the reason some individuals have a hardwired dislike of Brussels sprouts.

A similar mechanism may explain why some people have sweet cravings. Cole says some people may have a strong innate predisposition for sweeter foods. This is probably regulated by the binding of sugars to certain sensory receptors, which then activates the brain's pleasure center.

Additionally, our DNA may affect our preference for healthier foods. Cole said in a 2020 study that she discovered two olfactory receptor genes influencing fruit intake. People with the genotypes that promote fruit eating also reported consuming less sugar.

She added that we might be able to persuade our brains to choose better food options by increasing our understanding of the genetic pathways that underlie our dietary preferences.

The expert said we may create substances that bind to the same sensory receptors and modify the brain's response. Since flavor is the primary determinant of food preference, Cole said she would like to apply this knowledge to enhance the flavor of healthier foods or create individualized nutrition advice based on sensory genetic and flavor profiles.

Shortly, these findings might be applied to customize dietary advice for a person based on their genetic profile and preferred foods, making it simpler to maintain a balanced diet.

Cole presented results at NUTRITION 2023, the American Society for Nutrition's yearly flagship meeting Saturday (July 22).

What Is Salt Tooth?

If there's a sweet tooth, there's also a "salt tooth." As the name suggests, those with salt tooth prefer salty foods like chips and fries over cakes.

Those who love sweets are at risk of diabetes, while those with salt teeth are at risk of high blood pressure and heart attack.

In a previous report from Science Times, Guildford nutritionist Clare Thornton-Wood said practically all manufactured foods contain a lot of salt to make them taste better, which may gradually increase our need for saltier foods without us even recognizing it.

Whatever the underlying cause, giving in to your salt appetite increases your risk of high blood pressure, a heart attack, and a stroke. A recent survey by the British Heart Foundation found that 75% of individuals need to properly check their sodium consumption, which is the main component of salt, even though most of us know the risks associated with overeating sugar.

Our body fluids must maintain the right level of salt for neurons and muscle cells, including the heart, to operate properly. When one overeats salt, the body retains water. The heart, kidneys, and blood vessels are stressed due to increased blood pressure.

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