If you get sick of just lookingvegetables and it’s not a matter of poisoning, do not rush to conclusions. Scientists have found that the reason for this dislike of vegetables lies in your genes. In recent years, researchers have been interested in the question of how genetics affect taste buds. So, the presence of certain genes can lead to the fact that some people feel bitterness stronger. It turns out that the “taste gene" can affect people's perception of different tastes. Scientists note that the sensitivity of taste buds decreases with age, so even your most unloved vegetables may seem incredibly tasty to you in the future.
Are genes to blame?
Researchers at the University of Kentucky believethat a certain gene makes the compounds of some vegetables especially bitter in taste for those who own the “taste gene”, so such people avoid eating nutritious, heart-friendly vegetables like broccoli and Brussels sprouts. Also, these people may have a similar sensitivity to dark chocolate, coffee, and beer, according to the results of the study. The work will be presented during a scientific seminar of the American Association of Cardiology, which will be held in Philadelphia from November 16 to 18. The soil for the study was previously published works that established that this genotype is associated with the types of vegetables that students use.
Today it’s known that people are born with twocopies of the taste gene called TAS2R38. Those who inherit two copies of a variant called AVI are not sensitive to the bitterness of the substances found in some vegetables. But those who inherit one copy of AVI and one copy of PAV are especially sensitive and find these products truly bitter. In the course of work, which lasted for almost three years, the possible interaction of genes in humans was studied, without the risk of developing cardiovascular diseases. Researchers then performed a secondary analysis of the data using samples from a previous study that examined gene interactions in people at risk for developing cardiovascular disease. Scientists analyzed the responses of 175 subjects to questions about their eating habits.
The average age of the respondents was 52 years. More than 70% of them were women. Scientists have found that people with the form of the PAV gene consumed much less vegetables than people without this gene variant. This study may change the attitude of doctors towards people who are advised to change their diet for the health of the cardiovascular system.
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However, scientists note that it is necessarydo more research on how to get people to eat more vegetables. Experts hope that in the future they will be able to use genetic information to find out which vegetables people perceive better, and to find out which spices people who have an increased sensitivity to bitterness like to help them eat vegetables more easily.
Proper nutrition is the key to a healthy heart
Researchers at the University of Kentuckyidentified genetic areas that are associated with taste and may affect the choice of food. This, in turn, can affect the development of certain chronic diseases. Since fruits and vegetables contain many phytonutrients and essential nutrients that can reduce inflammation and oxidative damage - two key processes associated with the development of cardiovascular disease, cancer, diabetes, and other chronic diseases - eating them can really affect health.
Researchers also note that people shouldRemember that taste perception is a complex process that is influenced by numerous variables. Thus, this area of research is very important, as the debate about healthy eating habits has not subsided for decades. But the rejection of cruciferous, heart-friendly vegetables such as broccoli and cauliflower can be really harmful to health. These vegetables are a good source of fiber, folic acid, and vitamins C and K. What do you think of vegetables? Let's talk about this in the comments and with the participants of our Telegram chat.