(ORDO NEWS) — A new study by scientists from Northwestern University (USA) and the Berghofer Medical Research Center (Australia) has confirmed the relationship between genetic characteristics and human taste preferences.
The study compared the genetic variants responsible for the perception of the bitter taste of caffeine, quinine and propylthiouracil with information about the amount of coffee, tea and alcohol drunk.
An interesting fact is that those who feel the bitterness of caffeine more drink more coffee.
A similar dependence can be observed with tea, but with another substance – propylthiouracil. Those who are more sensitive to this substance prefer tea to coffee.
But, as it turned out, not all bitter substances are addictive.
The study showed that the more a person feels propylthiouracil, the less they drink alcohol, in particular red wine. People who don’t like cruciferous vegetables most likely won’t enjoy red wine.
However, scientists have not found any links between genetic traits and preference for alcohol in general, which means that the reason for the inverse relationship with coffee is not entirely clear.
This study opens up new possibilities for scientists who are interested in the influence of genetic traits on human taste preferences and related habits.
Perhaps, thanks to these discoveries, in the future there will be new methods for controlling the excessive consumption of certain drinks.
So far, however, many questions remain, and scientists have to continue research in this direction.
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