If you become ill from only one kind of vegetables and it’s not poisoning, do not jump to conclusions. Scientists have found that the reason for such dislike of vegetables lies in your genes. In recent years, researchers interested in the question about how genetics affects taste buds. Thus, the presence of certain genes can lead to the fact that some people feel stronger bitterness. It turns out that “a taste gene” can affect people’s perceptions of different tastes. Scientists say that the sensitivity of the taste buds decreases with age, so even your most unloved vegetables may seem incredibly delicious in the future.
To blame genes?
Researchers from the University of Kentucky believe that a certain gene makes connections of some vegetables especially bitter taste for those who is a winner of the “taste gene”, so these people avoid eating nutritious, heart-healthy vegetables such as broccoli and Brussels sprouts. Also, these people may have similar sensitivity to dark chocolate, coffee and beer, according to the results obtained in the study. The work will be presented during the scientific seminar of the American Association of cardiologists, which will be held in Philadelphia from November 16 to 18. Soil of the study were previously published work that established that this genotype is associated with the types of vegetables consumed by the students.
Today we know that people are born with two copies of a taste gene called TAS2R38. Those who inherit two copies of the variant, called AVI, is not sensitive to bitter substances found in some vegetables. But those who inherit one copy of the AVI and one copy of the PAV, especially sensitive and think these products really bitter. During the operation, which lasted for nearly three years, was studied the possible interaction of genes in people without the risk of developing cardiovascular disease. The researchers then conducted a secondary data analysis using samples from previous studies, which were examined genetic interactions in individuals with risk of development of cardiovascular diseases. The researchers analyzed the responses of 175 subjects to questions about their dietary habits.
The average age of respondents was 52 years. More than 70% of them were women. Scientists have found that people with the PAV form of the gene consumed much less vegetables than people without this gene variant. This study could change the ratio of doctors to people, who are encouraged to change the diet for the health of the cardiovascular system.
However, scientists note that it is necessary to conduct additional studies about how to encourage people to eat more vegetables. Experts hope that in the future will be able to use genetic information to figure out which vegetables people better perceive and find out what spices you like for those who have a hypersensitivity to bitterness, to help them easier to eat vegetables.
Proper nutrition is the key to a healthy heart
The work of researchers from the University of Kentucky have identified a genetic region associated with taste and can influence food choices. This, in turn, can affect the development of certain chronic diseases. Because 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 diseases, cancer, diabetes and other chronic diseases — they are eating really can have an impact on health.
The researchers also note that people need to remember that taste perception is a complex process that is affected by numerous variables. Thus, this research area is very important, because disputes regarding a healthy diet does not subside over the decades. But the rejection of the cruciferous vegetables heart-healthy vegetablessuch 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.