Summary: Findings could help empower people to enjoy and stick to optimal diets.
Source: Experimental Biology 2017.
Understanding the roles of genes in eating behavior and food preferences
Researchers report that subtle differences in genes that influence brain function can help explain why people prefer certain foods and why changing eating habits is difficult for many. The findings, presented at the Experimental Biology 2017 meeting, suggest gene-based influences on food choice could be harnessed to design personalized dietary guidance that is easier for individuals to follow.
Silvia Berciano, a predoctoral fellow at the Universidad Autónoma de Madrid, presented the work at the American Society for Nutrition Scientific Sessions during Experimental Biology 2017. “Most people have a hard time modifying their dietary habits, even if they know it is in their best interest,” Berciano said. “Our food preferences and our ability to set and pursue goals both influence what we eat and how well we stick to diet changes. This is the first study to describe how brain-related genes influence food intake and dietary preferences in a group of healthy people.”
The study focused on natural genetic variation—small DNA differences that make each person unique—rather than on genes linked to severe eating disorders. Although earlier research has identified genes associated with anorexia, bulimia and other clinical eating disorders, much less is known about how more common genetic variants affect everyday eating behavior among healthy individuals.
To explore this, the team analyzed genetic data from 818 men and women of European ancestry and collected dietary information using a validated questionnaire. The analysis revealed statistical associations between specific gene variants and distinct dietary habits. For example, certain forms of the oxytocin receptor gene were linked with higher chocolate consumption and larger waist circumference. Variants in a gene previously associated with obesity showed relationships with vegetable and fiber intake, while other genes appeared to influence salt and fat consumption.
These associations do not mean a single gene determines behavior, but they point to biological influences on appetite, taste preferences and food-related decision-making. When combined with environmental and psychological factors, genetic variation may help explain why some people find it easier to adopt and maintain healthier eating patterns while others struggle.
Importantly, the researchers emphasize the potential practical implications. Understanding how gene variants relate to food intake could support precision nutrition strategies: personalized dietary recommendations that account for an individual’s genetic profile, preferences and lifestyle. Tailoring advice in this way may improve long-term adherence to dietary plans and help reduce the risk of common chronic diseases such as type 2 diabetes, cardiovascular disease and certain cancers.
Berciano noted that the study lays important groundwork for future research: “The knowledge gained through our study will pave the way to better understanding of eating behavior and facilitate the design of personalized dietary advice that is more acceptable to the individual, resulting in better compliance and more successful outcomes.”
The research team plans to repeat similar analyses in additional populations with different ethnic backgrounds and characteristics to test how broadly the findings apply. They also intend to investigate whether the genetic variants associated with particular food intakes are connected to increased disease risks or other health outcomes.
Funding: This research was funded by the Economic and Social Research Council.
Source: Anne Frances Johnson – Experimental Biology 2017.
Image source: Image credited to Adriano Kitani.
Original research: Findings presented at the Experimental Biology 2017 conference in Chicago, April 22–26, 2017.
Experimental Biology 2017. “Could Genetics Influence What We Like to Eat?” Neuroscience News. April 23, 2017.