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A Fondness for Fat Now, researchers are trying to make a connection between weight status and taste perception. Several studies show that although nontasters are less adept at discriminating fat, they prefer higher-fat meats, cheese, and milk more than tasters do. Medium tasters had a BMI of When Tepper looked at women with high cognitive restraint the conscious control of eating , the relationship between low BMI and supertasters was ruled out.

In fact, taste is only one small piece of the genetic puzzle. Researchers believe genes are involved in a whole host of eating activities, including caloric intake, meal size, and meal frequency.

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A number of family- and twin-based studies have even linked our fondness for specific macronutrients such as fat, as well as proteins and carbohydrates, to our genetic makeup. After examining dietary intake questionnaires, they noted that both men and women with the CC genotype ate more fat and protein and less carbohydrate than the T carriers. Furthermore, those with the CC allele took in an average of more calories per day and were nearly two times more likely to be obese than the two more common genotypes.

The findings suggest that APOA2 is involved in not only food preferences but also satiety signaling. Now we know people can inherit these behaviors. For dietitians, knowing that people are predisposed to a certain behavior can improve counseling strategies. Taste perception is another area to consider.

For them, Tepper suggests lightly steaming raw vegetables or adding a condiment to decrease bitterness. When it comes to taste, personality may be the key.

Personalized nutrition by prediction of post meal blood glucose responses to food

It just may take a little longer to develop a taste for those foods. References 1. Nabhan GP. Washington, D. DeBusk R, Joffe Y.

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San Diego, Calif. Nutrigenomics, inflammation and obesity: A new paradigm for personalized prevention. Variability in a taste-receptor gene determines if we taste toxins in foods. Curr Biol. The molecular basis of individual differences in phenylthiocarbamide and propylthiouracil bitterness perception. Short-term vegetable intake by young children classified by 6-n-propylthiouracil bitter-taste phenotype.

Am J Clin Nutr. Tepper BJ. PROP sensitivity and food selection in children. Network Health Dietitian. Taste as the gatekeeper of personalized nutrition.

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