Do you eat few vegetables? It’s a gene’s fault


Do you eat few vegetables? It’s a gene’s fault

If you don’t like eating vegetables and eat little of them, a gene in your DNA could be to blame, the study by the American Heart Association reveals.

Winter is time for hot soups and vegetables, but not everyone can enjoy these plant-based comfort foods. If you are among those who eat few vegetables , however, do not feel too guilty:DNA influences the way we perceive tasteto cause your defection would be a gene, able to make vegetables less palatable, because it is capable of increasing the sensitivity to the bitter taste of some substances contained in them . This was revealed by a study by the American Heart Association of Philadelphia, which discovered how DNA influences the way we taste, one of the most important factors in choosing food. The gene in question is identified by the code TAS2R38, which helps us to perceive the bitter taste and of which there are two versions, classified as PAV and AVI. Those who have 2 copies of PAV in their DNA are very sensitive to the bitterness of certain substances, contained for example in vegetables such as broccoli or even in the antioxidants of dark chocolate or coffee. On the other hand, those who have 2 copies of the AVI version feel very little of this taste, while those who, finally, have a copy of each version, have a more balanced and median perception of the bitterness.

In the study , the experts compared the food diary of 175 adults , divided according to the quantity and variety of vegetables usually consumed. They analyzed their DNA to see which of the two versions of the gene they had. The results showed that carriers of 2 copies of PAV, more sensitive to bitterness, were 3 times as much in the group of people with low consumption of vegetables.

This would explain, scholars say, individual food choices, whether they are more or less healthy. In fact, this flu could dissuade some from consuming vegetables that are good for the heart. ” We hope to use genetic information – concludes Jennifer Smith , author of the study – to discover the most acceptable vegetables for the taste of different people and also to identify the spices that can mask the bitter taste and make vegetables acceptable to all. palates “.


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