'There is a real genetic influence on the foods we choose to eat,' Joanne Cole told Newsweek.
Researchers from the University of Colorado revealed almost 500 different genes that directly influence what we choose to eat, including those involved in our experience of taste.
"Dietary intake is influenced by an array of environmental factors, including socio-economic status, upbringing, culture, learned behavior, etc.," Joanne Cole, a professor in Genomics at the University of Colorado who led the research, told"After identifying hundreds of regions in the genome that are associated with dietary intake, I sought to identify the genes that have direct influences on diet that are not mediated through another health, lifestyle, or environmental trait.
Stock image of woman with chocolate bar. Your sweet tooth could be hardwired in your DNA, according to a study from the University of Colorado.Several of the genes Cole identified were related to sensory pathways—those involved in taste, smell and texture. One well-known example is the bitter taste receptor TAS2R38. This gene encodes a protein that interacts with a chemical found in brassicas, like Brussels sprouts and cabbages, that gives these foods their bitter taste.
"Some versions of these genes alter the lock-and-key binding of the receptor to flavor compounds, and this alteration in binding changes how our brains perceive flavor, and therefore, pleasure," Cole said.A similar mechanism might be behind why some people have a sweet tooth."Some people might have a strong genetic preference for sweeter foods," Cole said.
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