How our genes affect our food choices?

A recent study of over 6,000 people found that genetics can directly influence food choices. For example, you may have a sweet tooth and tend to overeat milk chocolates. But if you have already decided to use this as an excuse, then slow down!

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There are 5 basic tastes that most food is associated with:

• sweet (banana, dates, raisins, melon, beets, asparagus, olives, corn, rice, butter, honey, sugar, syrups, bread),
• salty (herring, sausage, sausages, pickled cheeses, canned vegetables, snacks, soy sauce and other salty sauces, seaweed),
• sour (citrus fruits, lactic acid products, dry wine, coffee, sorrel, vinegar, rhubarb, cherry, cranberry, passion fruit),
• bitter (arugula, radish, artichoke, Brussels sprouts, eggplant, horseradish, cocoa, green tea),
• Umami or savory (espresso, ristretto, Parmesan, Roquefort, walnut, broccoli, tomatoes, mushrooms (shiitake), thermally processed meat).

If you are predisposed to any food groups, you most likely have a gene responsible for this taste. This is important to know for several reasons.

First, your tastes shape your nutritional habits, which may explain why you are not fattening or gaining pounds quickly. For example, researchers from the American Society for Nutrition found that participants with higher bitter taste scores ate nearly two fewer servings of whole grains per week than others.

Second, analyzing your tastes helps improve the quality of your diet and reduces your risk of diet-related chronic diseases such as obesity, type 2 diabetes, and cardiovascular disease.

Finally, understanding the relationship between your tastes and genetics allows specialists to develop a healthy meal plan to help you achieve your weight goals!