Genes linked to food cravings and disease

Research suggests that certain gene variants may influence food cravings, potentially increasing the risk of obesity and type 2 diabetes. According to a new study, people with gene variants that affect their inclination towards sweet or fatty foods may be more likely to develop these conditions.

Genetic Association Study

The study, which analyzed data from nearly 500,000 people, is one of the largest genetic association studies for taste preferences ever conducted. Researchers looked at data from a questionnaire on food preferences and compared it with genetic data to create a score that captured a person’s genetic predisposition to prefer certain tastes.

The scientists then examined whether people who had a higher genetic predisposition to certain tastes actually ate more foods in that category. They found that people who had a genetic preference for sweets ate about 7 grams more of these foods on average per day.

Findings and Implications

Participants with higher genetic scores for sweet and fat taste preferences were more likely to have a higher body weight and a slightly higher risk of type 2 diabetes. The findings highlight the potential for personalized dietary treatments for people with metabolic conditions like type 2 diabetes and obesity.

According to Sandra Zhang, a nutritionist at the Frances Stern Nutrition Center at Tufts Medical Center, “Genetics may influence how strongly we enjoy certain tastes, which can affect food choices over time.”

Scott Keatley, a dietitian-nutritionist, adds that genetics can influence taste receptors, reward pathways, appetite regulation, and how satisfying certain foods feel. He also notes that epigenetics, which refers to changes in how genes are turned on or off, may shape these preferences through factors such as early nutrition, stress, sleep, and long-term eating habits.

Sweet and fatty foods tend to be appealing in general, which can make them easy to overeat. Mir Ali, the medical director of MemorialCare Surgical Weight Loss Center, notes that many food companies try to make their products hyperpalatable, making it even harder for people predisposed to like certain tastes to resist.

Overcoming Genetic Preferences

Just because someone has a genetic variant that inclines them to like sweet or fatty foods doesn’t mean they’ll develop type 2 diabetes or obesity.

Experts suggest making gradual changes, like reducing portion sizes or frequency of eating certain foods, to promote healthier habits.

Zhang recommends choosing smaller treats, sharing with others, or pairing sweets with higher-protein or higher-fiber foods to promote satiety. She notes that many people find that their taste preferences adapt over time, and intensely sweet or rich foods become less appealing when they’re eaten less often.

Ultimately, experts stress that people have options when it comes to changing dietary habits and health. Having a genetic predisposition is not the same as having a predetermined outcome, and lifestyle remains the strongest tool for changing long-term health risk.