I have been hearing for years about food, carbohydrates, sugar, healthy habits and, above all, the importance of making “good decisions.”
But there is a question that we often leave out of the conversation: perhaps we are not all starting from exactly the same point.
Research using data from around half a million people from the UK Biobank suggests that part of our preference for certain flavors could be influenced by genetics.
And this has interesting implications for obesity and type 2 diabetes.
The researchers identified genetic variants related to a greater preference for sweet, salty and fatty flavors. They then checked whether these predispositions corresponded to real differences in diet and metabolic health.
The results suggest that people genetically more predisposed to sweet taste also tend to consume slightly more sweet foods. According to the study, the difference was about 7 grams per day on average.
It may seem like very little.
But when we talk about regular eating, we have to think about months and years, not just what we eat on any given Tuesday. A small difference repeated every day can end up having relevance.
Additionally, a greater genetic predisposition toward sweet and fatty tastes was associated with higher body weight and a slightly higher risk of developing type 2 diabetes.
Of course: association does not mean destiny.
Having certain genetic variants does not mean that a person will necessarily develop obesity or type 2 diabetes. Many factors are involved in these diseases: diet, physical activity, environment, age, genetics and other metabolic and social conditions.
For me, that is precisely the most interesting part of this job.
For too long we have simplified very complex issues with phrases like “you just have to eat better”, “don't eat so much sweets” or “it's a matter of willpower”.
The reality seems much more complicated.
If some people have a greater biological predisposition to find certain foods especially attractive, maintaining certain habits may require a different effort for them than for other people.
It does not eliminate our ability to make decisions, but it can help us understand why the same recommendations do not work the same for everyone.
And perhaps it will also allow us to abandon some of the blame that still surrounds obesity and type 2 diabetes.
Another interesting aspect is where this knowledge can lead. The researchers propose that knowing these predispositions better could allow the development of more personalized nutritional strategies. They are even studying whether genetics related to food preferences can influence the response to metabolic treatments such as GLP-1 agonists.
We are still talking about results that need to be replicated in other populations and about a field of research that has a long way to go.
But I find it a fascinating line.
Because perhaps in the future we will not simply receive the generic advice of "eat healthier", but recommendations also adapted to our biology and what makes it relatively easy for some to walk past a tray of cakes... while for others it is much more complicated. 😉
Do you feel that you have a special predilection for sweet or fatty foods? Do you think it's something you've learned over the years or that, in some way, you've always been like this?
