Which best describes you? Researchers discovered 400 genes that decide which foods we like

According to a study, whether you’re a sweet or salty person, it’s all in your genes.

Researchers have found that our food choices from cheese to cake have more to do with our DNA than with education or cultural differences.

In the largest study of its kind, researchers from the University of Edinburgh examined the passions of 150,000 people for more than 100 food and beverage products.

The team determined that there are more than 400 genes that influence our food choices, and they fall into three main groups: palatable, low-calorie, or ‘acquired tastes’.

That said, the findings don’t mean they all fall into one category — people’s genetics may make them similar to foods in all three groups.

But the discovery explains why some people crave chocolate and sweets, others like to eat healthier, and also why marmite is so polarizing.

Within these three main groups, there are even more genetic traits that determine whether someone prefers apples to bananas or milk chocolate to dark chocolate.

A better understanding of what drives people’s food choices may help explain why making healthy food choices and tackling their weight can lead to better eating plans.

The Complete Food Map: Edinburgh researchers explained that more than 400 genetic variants mean that people love certain foods (list on the outer wheel), such as horseradish, chips and cucumbers. Genes are linked to whether or not people like these particular foods, while others are linked to enjoying flavors like tart, fried, and salad. These foods and subgroups fall into one of three food groups: acquired sweeteners (blue), low-calorie (green), or very palatable (red).

HOW SHOULD A BALANCED NUTRITION BE?

According to the NHS, meals should be potatoes, bread, rice, pasta or other starchy carbohydrates, ideally whole grains.

• Eat at least 5 servings of different fruits and vegetables every day. All fresh, frozen, dried and canned fruits and vegetables count

• Basic meals based on potatoes, bread, rice, pasta or other starchy carbohydrates, preferably wholemeal

• 30 grams of fiber per day: Equivalent to eating all of the following: 5 servings of fruit and vegetables, 2 whole-grain biscuits, 2 thick slices of wholemeal bread, and a large baked potato in the crust

• Have some alternatives to milk or dairy products (such as soy drinks) and choose lower-fat and less-sugar options.

• Eat beans, legumes, fish, eggs, meat and other proteins (including 2 servings of fish per week, one of which is fat)

• Choose unsaturated fats and spreads and consume sparingly.

• Drink 6-8 glasses / glass of water a day

• Adults should have less than 6 g of salt per day and less than 20 g of saturated fat for women and less than 30 g for men.

Source: NHS Eatwell Guide

The researchers analyzed the genomes of 161,625 Brits included in the British Biobank, a database of medical and genetic records from half a million Britons.

They also looked at preference survey responses for 137 different foods and beverages.

The results, published in the journal Science of Nature, show there were 401 genetic variants that influenced what participants liked.

Some concerned the consumption of a particular food, such as salmon, porridge, chocolate or fried chicken.

Others, however, were associated with a preference for broader food groups as a whole, such as fatty fish, healthy breakfasts, desserts, and fried foods.

A number of genes seem to cause people to crave high-calorie, highly palatable foods like meat, dairy, and sweets.

Genetic patterns in this group, which gave high scores to fish and chips, white bread, and sodas, were also associated with higher rates of obesity and lower levels of exercise.

A second set of genes was linked to “acquired” strong-tasting foods, such as pickles, olives, or strong alcohol.

Genes linked to preference for these foods, including garlic, avocado, and dark chocolate, have previously been linked to healthier cholesterol levels and being more active, as well as being more likely to smoke and drink alcohol.

A third gene model saw people prefer low-calorie foods like fruits, vegetables, and whole foods.

Based on previous research, these genes that make people prefer brown rice, brown bread and porridge were also linked to enjoying higher levels of physical activity.

And there were even genetic differences between keeping food subsets in the same category, with certain genetic variants linked to choice of cooked, raw, tastier vegetables, as well as hard, blue, or goat cheese, and wine, vodka, or beer. .

A subanalysis of brain scan data revealed that genes that cause people to like unhealthy foods overlap with genes in the pleasure-processing part of the brain.

Meanwhile, genes associated with eating healthier foods were more active in the decision-making part of the brain.

Professor Jim Wilson, Head of Human Genetics at the University of Edinburgh, said: “This is a prime example of applying sophisticated statistical methods to large genetic datasets to uncover new biology.

‘In this case, it’s the basis of what we like to eat and how it’s hierarchically structured, from individual items to major food groups.’

Dr. Nicola Pirastu, senior director of biostatistics at the Human Technopole research institute in Milan, said: “One of the key messages of this article is that while taste receptors and therefore taste are important in determining which foods you like, what actually happens is your brain body, which is the driving force behind what we perceive.

Another important observation is that the main distribution of preferences is not between salty and sweet foods, as expected, but between very enjoyable and high-calorie foods and foods that need to be tasted.

“This difference is reflected in the brain regions involved in pleasure and strongly indicates an underlying biological mechanism.”