Chennai: It is long clear that every person’s physical and biological response to the kind of food they’re consuming will not always be similar. The dominant reason for the same is our genetic constitution. Now, you might wonder how our DNA can determine whether one likes Neem juice compared to a New York baked blueberry cheesecake? In your opinion, you might think everyone will prefer the latter, but no, some will choose the beverage over the dessert. Let us help you through that.
The genetic make-up of two individuals is never the same, hence the variations in response. We know that we need a balanced diet with essential macro and micronutrients for proper functioning and development. But when it comes to aspects such as stamina, weight loss, metabolism, tolerance, and preference for different types of food, the response will differ based on our genotype.
Nutrigenetics, an emerging field in science, is the study of how genes influence our nutrition. By the day, it is gaining more prominence to understand how receptive our body is to nutrients.
Taste and food preferences, metabolism rate, are some of the factors our genes control. For example, genetic variants in the TAS2R38 gene impacts whether one finds phenylthiocarbamide (PTC) in cauliflower, wine, and pepper bitter or tasteless.
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