Saturday , May 28 2022

Tea or coffee? The answer could be genetic



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Coffee. AFP

PARIS, France – In new research studying how genetic factors determine taste, scientists now believe that they know why some people prefer coffee while others opt for tea.

A work published this week in Nature Scientific Reports found that people who are genetically predisposed to have more bitter taste choose coffee, usually due to their higher content of caffeine tart.

But, important for tea drinkers everywhere, that does not make them right.

As people evolved, we developed the ability to detect bitterness as a natural warning system to protect the body from harmful substances.

From an evolutionary point of view, we should spit that the American is heading straight to the sink.

But study participants who were more sensitive to the bitter taste of caffeine were more likely to prefer tea to tea and more likely to drink more.

"You would expect people who are particularly sensitive to the bitter taste of caffeine would drink less coffee," said Marilyn Cornelis, assistant professor of preventive medicine at the Northwestern Feinberg School of Medicine.

"The opposite results of the study suggest that coffee consumers acquire a taste or the ability to detect caffeine because of positive caffeine armed reinforcement."

So people who are genetically pre-programmed to show the bitterness of coffee learn to associate "good things with her," Cornelis said.

In the study of more than 400,000 men and women in the United Kingdom, researchers also found that people susceptible to bitterly quinine flavors and a taste related to plant compounds were more likely to avoid coffee in favor of their sweet counterpart, what do you have.

Liang-Dar Hwang of the University of Queensland's Diamantina Institute, who co-wrote the study, told AFP that the fact that some people prefer coffee have shown that daily experiences can overwhelm genetic trends when it comes to taste.

"The perception of bitter taste is shaped not only by genetics, but also by environmental factors," he said.

"Even if people do not naturally want bitterness, we can learn to enjoy or enjoy bitter-tasting foods after exposure to environmental factors."

Although coffee lovers are essentially evolving, there is another possible advantage to enjoying latte.

Hwang said that coffee drinkers were genetically less sensitive to bitterness than tea drinkers, making them "less likely to hate other bitter foods" such as green vegetables. / CBB

Agence France-Presse

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