Are food preferences genetic? New study suggests this may be the case.

posted by stevewatson77 May 17, 2017 0 comments

Undergoing a drastic dietary change can often be an incredibly tough transition. As a personal trainer I often see a lot of people struggle a lot more with this lifestyle change, as opposed to adopting the new training regime, which – comparatively –  is a lot easier.

But the dietary protocol you adopt and adherence is very important. I’ts the piece of the puzzle that allows you to manage your caloric intake (weight loss) and aid with muscle recovery.

There’s certainly an element of routine and even in some cases addiction that must be accounted for here, particularly for the case of sugar.

I don’t use the word ‘addiction’ lightly either, it should only be used when applicable to a substance that creates a true dependency on maintaining regular brain chemistry. For this reason many people struggle to reduce their sugar intake. They become reliant on the dopamine and opioids that are triggered after they consume a bolus of sugar.

Some sugar within the diet is fine, it’s part of a balanced diet. However when people do consume sugary food it can often lead to poor overall dietary adherence with the constant fluctuations in insulin.

The latest research examining such eating habits suggests that there is an element of ‘genetic lottery’ to factor into this equation.

The study – conducted at Universidad Autonoma de Madrid – examined the influence of brains genes to understand whether or not food preferences are genetic. Could these small DNA discrepancies be impacting and harming the healthy eating habits of many people globally?

The study collected data from 818 men and women of European ancestry and analysed their personalised diet information, which was collected using a questionnaire.

The findings from the questionnaire were significant; they found that genes do in fact play a key role in peoples food preferences. This was particularly evident with individuals who self-proclaimed high chocolate intake, which was linked to variations in the oxytocin receptor gene.

This insight could prove to be incredibly useful for future diet related disease, such as diabetes and cardiovascular disease and may create a new means of clinical intervention.

Future studies surrounding this topic will investigate whether or not the genetic variants cascade into causation of the aforementioned disease types.

You may also like

Leave a Comment