Tea or coffee? The answer can be genetic


Coffee. AFP

PARIS, France – In a new study of how genetic factors determine taste, scientists now believe that they know why some people prefer coffee, while others choose tea.

In a paper published this week in Nature Scientific Reports, it has been found that people who are genetically prone to more bitter flavors usually choose coffee because of a higher caffeine content.

But, which is important for tea drinkers everywhere, it does not do right.

When developed, we developed the ability to detect bitterness as a natural warning system to protect the body against harmful substances.

In an evolutionary way, we should spit that American straight over the washbasin.

But trial participants, who were more genetically sensitive to the bitter taste of caffeine, were more likely to want coffee to give tea, and more likely to drink more.

"We would expect people who are particularly sensitive to the bitter taste of caffeine to drink fewer coffee," said Marilyn Cornelis, assistant professor of preventative medicine at the medical medical school in northwestern Feinberg.

"The opposite of our research suggests that coffee consumers gain the taste or ability to detect caffeine due to the learned positive reinforcement caused by caffeine."

So, individuals who are genetically pre-programmed to like the bitterness of coffee learn to connect "good things with it", said Cornelis.

In a survey of more than 400,000 men and women in the United Kingdom, researchers found that people who are sensitive to bitter taste of cinnamon and taste are associated with plant ingredients are more likely to avoid coffee for the benefit of their sweet-fellow, tea.

Liang-Dar Hwang of the Diamantina University of Queensland Institute, who wrote this study, said that the fact that some people prefer coffee showed how everyday experiences can override the gene's tendency to taste.

"The bitter taste perception shapes not only genetics, but also environmental factors," he said.

"Although people do not like bitterness, of course, we can learn to love or enjoy bitter-delicious food after being exposed to environmental factors."

Although coffee lovers are essentially opposed to evolution, there is another potential benefit that you like your latte.

Hwang said that coffee drinkers are genetically less sensitive to bitterness than teas of tea, which makes it "less likely to hate the second bitter taste" than green vegetables. / cbb

Agence France-Presse

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