Health
Genetic variation shapes individual perceptions of fatty foods, twin studies reveal
Most people will agree that the pleasure of some foods is partly due to their fat content. A new study, led by the Monel Chemical Sense Center, found that the taste of fatty foods is more complex than just fat content. It may also be related to the consumer’s innate genetic traits related to the perception of fat. The team Chemical sense..
The person-to-person diversity in the positive perception of obesity stems, in part, from the genetic makeup of the individual. How the taste, aroma, and flavor of foods and drinks affect taste, and thus how much and how much food is consumed ultimately affects human health.”
Danielle Reed, Ph.D., Monell Associate Director, Monell Associate Director
The team tested adults of identical twins and siblings in 2018 at the annual Twins Days Festival in Twinsburg, Ohio. “We asked participants to rate low and high fat potato chips and report on how greasy they tasted and how much they liked them,” Reid said. Participants also spit into tubes so they can extract their DNA. Their genotype was determined at hundreds of thousands of places in the genome.
PhD, co-author John Hayes, a professor of food science at the State University of Pennsylvania, has tried to relate perception to taste in many previous studies that used model solutions to enhance control, but the real food Pointed out that the data could not be converted to. In this study, to overcome this limitation, we added a real food-potato chips-to the design.
Genetically identical twins had a more similar pattern of preference for high- and low-fat potato chips compared to sibling twins. By comparing the taste test results of other twin pairs of similar genotypes, the team identified two specific genetic mutations that correlated with twin preference ratings. Neither of these genes was previously associated with the perception of obesity.
Although fat is almost universally favored in food, some people may be born with a genetic tendency to prefer foods that are high in or low in fat. The next step in the team, including understanding how common these genetic effects are, is to reach people with different types of fats on different types of foods, such as pizzas, muffins, and ice creams. To test in.
Flavor is just one of many factors that drive everyday food choices, including cost, availability, and health. “Most people assume that more taste results in more intake, but decades of research tell us that the opposite is true-we do Avoid what you don’t like.” “I may like bacon, but when I hear what a cardiologist says, I don’t plan to eat it every morning.”
Source:
See journal:
Rin, C. , other (2020) A study of human twins reveals genetic mutations that affect perception of dietary fat. Chemical sense. doi.org/10.1093/chemse/bjaa036..
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