Then, using a method known as genome-wide association analysis, we examined the relationships between the perception of sweet taste and sugar intake and the millions of genetic markers present throughout the entire genome.
The results of a 15-year study we conducted revealed that some genes (other than those connected to sweet taste receptors) had a bigger influence on how sweetness is perceived and how much sugar we consume.
These included a link between the FTO gene and consumption of sugar. This gene has previously been linked to obesity and the associated health hazards. The effect, however, may not be caused by FTO but rather by neighboring genes whose protein byproducts control our energy expenditure and hunger in the brain.
Genes located close to the FTO gene may be operating in the brain to control how much sugar we eat, according to our theory. This circumstance may be influencing our sugar habit.
Our research reveals that the brain has a significant impact on how sweet we perceive things to be and how much sugar we ingest. Along with what we already know about the function of taste receptors in our mouths, this is new information.
WHY WE ADORE SUGAR-FREE FOOD
It’s possible that our innate preference for sweet meals is a leftover from evolution. According to scientists, the ability to perceive sweetness may have helped our ancestors recognize foods that were high in energy, which was essential to their survival.
The ability to sense sweetness does not necessarily translate into a preference for eating a lot of sweet-tasting food.
It appears that certain genes, like FTO, are linked to the consumption of sweet foods, but not to how sweet we perceive those meals to be. Additionally, our perception of sweetness may be influenced by genes, but not our propensity to consume sweet foods.
Regional variations
In our study, which only examined sizable populations of European heritage, we were shocked to discover that genes for sweet taste receptors had no effect on either the capacity for tasting sweetness or the amount of sugar consumed.
However, we demonstrated that there was some difference between different groups that polymorphisms in genes for sweet taste receptors might explain by contrasting individuals of various ancestries in the UK Biobank.
For example, we discovered that individuals of African descent tended to consume more sugar than those of European and Asian origin.
HOW CAN WE USE THIS, then?
Our most recent study explains why some people prefer sweet food, just as genetics can assist to explain why some people prefer tea over coffee. This might result in genetically-based tailored diets that help people make better food choices.
However, there are other factors that can affect your taste for sugary foods and how much of them you consume or drink in addition to heredity. So if you’ve ever attempted to give up sugary drinks or snacks and failed, you can’t nec
