Chicken korma, Eton mess and a genetic variant provide clues to our food choices
People who carry variants in a particular gene have an increased preference for high fat food, but a decreased preference for sugary foods, according to a new study led by the University of Cambridge.
The research has provided insights into why we make particular food choices, with potential implications for our understanding of obesity. This is one of the first studies to show a direct link between food preference and specific genetic variants in humans.
Most people find high fat, high sugar foods particularly appetising. This can lead to eating more calories than we need and can contribute to weight gain. But what influences food choice? The taste, appearance, smell and texture of food are all important, but biology may also play an important role.
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Image credit: Patrick Talbert
Posted on 23/11/2016
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