Sour or sweet? Your genes guide your food preferences

sour taste

Every one of us, I learned through my preliminary research for Flavor: The Science of Our Most Neglected Sense, probably has a unique set of genes for taste and odor receptors. So each person lives in their own flavor world. I wanted to know what my genes said about my own world.

Our senses of smell and taste detect chemicals in the environment as they bind to receptors on the olfactory epithelium in the nose or on taste buds studding the mouth…Variation in any of these genes—and, probably, many other genes that affect the pathways involved in taste or smell—should affect how we perceive the flavors of what we eat and drink.

My genotype yielded puzzling results. My version of the sweet-receptor gene is less responsive than normal, which should make me prefer sweeter food and drinks…But that doesn’t match my eating habits: I’m generally indifferent to dessert, and I detest sweetened coffee or tea.

So why don’t my genes match my culinary preferences? The reason, probably, is that nurture matters at least as much as nature in molding anyone’s flavor destiny.

The GLP aggregated and excerpted this blog/article to reflect the diversity of news, opinion, and analysis. Read full, original post: Why I Had My Sense of Flavor Genotyped

Outbreak
Outbreak Daily Digest
Biotech Facts & Fallacies
Genetics Unzipped
Infographic: How dangerous COVID mutant strains develop

Infographic: How dangerous COVID mutant strains develop

Sometime in 2019, probably in China, SARS CoV-2 figured out a way to interact with a specific "spike" on the ...
Untitled

Philip Njemanze: Leading African anti-GMO activist claims Gates Foundation destroying Nigeria

Nigerian anti-GMO activist, physician, and inventor pushes anti-gay and anti-GMO ...
News on human & agricultural genetics and biotechnology delivered to your inbox.
glp menu logo outlined

Newsletter Subscription

Optional. Mail on special occasions.
Send this to a friend