An explanation of why you love some foods others hate.
How genetics can shape taste
Almost everyone has heard the age-old phrase “you are what you eat.” At first, this sounds like an apt metaphor for the correlation between eating healthy and feeling healthy; however, a person’s unique genetic makeup influences what sort of foods they are more likely to try, eat regularly and – most importantly – enjoy eating.
Have you ever found one food or ingredient revolting while someone else you know can’t get enough of it on their plate? That is one of the most common examples of genetic factors affecting our diet.
Emily Werner, a functional nutritionist specializing in gut health, said it can be tricky to pinpoint genetics as the cause for liking or disliking a food but that there are noticeable clues.
Running her own practice – Emily Werner Nutrition – she works to help clients move out of chronic pain, calm inflammation, heal their gut and recover their energy through an individualized, science-backed nutrition plan.
“Genetics can absolutely influence how we perceive certain flavors and aromas. One of the most well-known examples is the OR6A2 gene, which affects how people perceive the compounds found in cilantro,” Werner explained. “Those with a certain variant of this gene may describe cilantro as tasting ‘soapy,’ while others perceive it as fresh and citrusy.”
Variations in taste receptor genes can affect sensitivity to bitterness, such as Brussels sprouts or kale, sweetness and even umami flavor, Werner said.
While most nutrient-dense foods can be found at local grocery stores, there is often a significant amount of pushback from people due to habits, convenience or even misconceptions about “healthy eating.”
“Once they realize it’s about nourishment and balance, not perfection, then their mind-set shifts,” Werner said.
Other factors that affect our taste buds’ “interpretation” of foods are past experiences, cultural exposure and even our gut’s microbiome, which plays a large part in the adaptability of our palates.
DNA testing and personalized nutrition
While eating healthy can already be a challenge, what happens if you have a nutritional deficiency passed on from your parents? That’s where FitMed Partners and Bright McConnell, MD, come into play by helping patients understand their health using DNA.
“It’s important to ask ‘How do we assess risk?’ so that way we modify and improve lifestyles,” Dr. McConnell said. “I’ve always said that if you can’t measure it, you can’t manage it.”
FitMed Partners uses a DNA-based nutrition test called PureGenomics™ as part of its nutrition planning. The test analyzes patient data to identify nutritional deficiencies and can single them out far more accurately than a simple blood test.
PureGenomics is based on the concept of nutrigenomics, the study of the relationship between our genes, nutrition and health, and uses the results to provide a unique look into nutrient metabolism, detoxification pathways, cardiovascular health and immune function.
“This field of ‘personalized medicine’ not only looks into nutritional requirements but also risk factors like cardiovascular risk, brain issues that are genomically-based and even another branch called pharmacogenetics, where they can test your blood and tell you what medicines you can’t take,” Dr. McConnell said. “Thanks to these fields, you are now able to essentially get a unique fingerprint for your health and know what your deficiencies are and how to address them.”
In recent years, the University of Colorado’s College of Medicine conducted a massive study that lent credence to the importance of genetics in diet. Researchers uncovered almost 500 unique genes that appeared to directly influence the foods we eat. These findings represent an important step toward using a person’s genetics to develop better nutritional strategies to improve health or even combat disease.
Building a healthier palate
While detailed test results can be illuminating for some, others find it harder to change up their diets, something which often ties into culture, exposure and personality.
Werner said that people raised in food-diverse households or who travel often tend to be more adventurous eaters. Gut health is another large factor in how adventurous people can be with their food, because balanced digestion leads to more food curiosity.
“I think if you understand why something tastes a certain way, it can help shift your mind-set,” Werner said. “Bitter foods help stimulate digestion and support liver health. When people learn what that flavor is doing for their body, they’re more open to incorporating it into their diet.”
Sometimes all it takes to try something challenging can be pairing it with something familiar. For example, someone who hates raw spinach may love it sauteed with garlic and olive oil. Werner said her approach is often to start with curiosity and focus on small wins.
Dr. McConnell agreed that a layered approach provides the best results, and, with a combination of proper nutrition, education and micronutrient testing, people can arm themselves with the best tool kit for a healthy life.
Who knew that what we eat is so much more than just a matter of “taste?”
By Colby Denton
