Researchers Discover Genes that Directly Impact Our Food Choices

Research team leader Joanne Cole, Ph.D., an assistant professor in the Department of Biomedical Informatics at the University of Colorado School of Medicine, stated that they have identified genes associated with sensory pathways, including taste, smell, and texture, which may also impact the brain’s reward response.

However, these genes could potentially be utilized to create sensory genetic profiles, allowing for personalized dietary recommendations based on a person’s food preferences.

Identifying Genes Strongly Linked to Diet through Phenome-wide Association Study (PheWAS)

To conduct the study, the researchers used data from the UK Biobank, which includes information from 500,000 individuals, to perform a phenome-wide association study (PheWAS).

This study approach allowed them to identify genes strongly linked to diet, separate from other health or lifestyle factors. The findings will be presented at the NUTRITION 2023 annual meeting of the American Society for Nutrition in Boston.

Isolating Direct Genetic Effects on Diet Amidst Environmental Influences

The challenge in identifying diet-related genes lies in the fact that food choices are influenced by various factors, including health conditions and socioeconomic status. However, through computational methods, the researchers were able to isolate direct genetic effects impacting diet from indirect effects related to other factors.

However the study revealed approximately 300 genes directly associated with the consumption of specific foods and nearly 200 genes linked to dietary patterns, which group various foods together.

Harnessing Genetic Influences for Tailored Weight Loss Diets and Customized Foods

In fact, understanding these genetic influences could pave the way for personalized weight loss diets tailored to a person’s genetic makeup and potentially even the development of foods targeted to an individual’s genetic preferences.

In the future, Joanne Cole aims to further investigate the function of the newly identified diet-related genes and uncover more genes that directly influence food preferences.

To conclude, the research could have practical applications in designing diets that improve adherence and exploring the use of natural or synthetic compounds to enhance the appeal of healthy foods based on an individual’s genetic predispositions.

Read the original article on MedicalXpress.

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