Some like it sweet, others not so much: It's partly in the genes

genes
This image shows the coding region in a segment of eukaryotic DNA. Credit: National Human Genome Research Institute

A new study from the Monell Center and collaborating institutions suggests that a single set of genes affects a person's perception of sweet taste, regardless of whether the sweetener is a natural sugar or a non-caloric sugar substitute.

"Eating too much is often seen as a personal weakness. However, our work suggests that part of what determines our of is inborn in our genetic makeup," said study author Danielle Reed, PhD, a behavioral geneticist at Monell. "Just as people born with a poor sense of hearing may need to turn up the volume to hear the radio, people born with weak sweet taste may need an extra teaspoon of sugar in their coffee to get the same sweet punch."

In the study, published in Twin Research and Human Genetics, researchers tested 243 pairs of monozygotic (MZ, or identical) twins, 452 pairs of dizygotic (DZ, or fraternal) twins, and 511 unpaired individuals. Each person tasted and then rated the intensity of four sweet solutions: fructose, glucose, aspartame, and neohesperidine dihydrochalcone (NHDC). The first two are , while the latter two are synthetic, non-caloric sweeteners.

MZ twins have nearly identical genes while DZ twins share only about half of their genes. Studying allowed the researchers to determine how much influence the twins' shared genetics contributed to their perception of sweet taste intensity.

The resulting data indicate that genetic factors account for approximately 30 percent of person-to-person variance in perception.

The study also revealed that those who perceived the natural sugars as weakly sweet experienced the as similarly weak. This suggests that there may be a shared pathway in the perception of natural sugar and high-potency sweetener intensity.

Scientists are still working to unravel the molecular processes behind how we detect the many different types of sweet molecules. Earlier studies with mice showed that there is one main detection pathway for non-caloric sweeteners and natural sugars, but also a second pathway that responds only to sugars. The current findings suggest that these two pathways might converge into a single experience of sweetness intensity.

The current study also found little evidence for a shared environmental influence on sweet perception. Assuming twin pairs took part in communal meals during childhood, this result challenges the common belief that access to foods high in sugar may make children insensitive to sweetness.

"Our findings indicate that shared experiences, such as family meals, had no detectable ability to make twins more similar in taste measures," Reed said. "The next big question is if, and how, genes and early experiences interact to affect food choice."

Understanding the genetic differences that affect an individual's perception of sweetness may eventually help food manufacturers reduce the amount of sugars and sweeteners they add to food.

"Even though almost everyone - consumers, physicians, and public health officials - wants to decrease the amount of sugar in our diets, right now we have no tool that has the sensory equivalence of sugar," said Reed. "However, if we can understand why some people have weaker sweetness perception, we might be able to adjust this attribute so we could reduce the amount of sugar in foods."

"The genetics of bitterness have been widely studied in past decades, but there's much less genetic information on sweetness," said lead author Daniel Hwang, a PhD candidate at the University of Queensland, who also is affiliated with the QIMR Berghofer Medical Research Institute. "Our next steps are to identify key genomic regions shared by people who are weak sweet tasters, in the hopes of understanding their weaker perception."


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Citation: Some like it sweet, others not so much: It's partly in the genes (2015, July 16) retrieved 16 June 2019 from https://medicalxpress.com/news/2015-07-sweet-partly-genes.html
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Jul 18, 2015
There is no question that habituation occurs in the case of sugar and salt and probably other taste sensations. Go without added salt or sugar until food returns to approximately normal taste sensation and then add salt or sugar ~ the effect is amazing.

I stopped putting sugar in my coffee or other hot drink 20 years ago and my drinks tasted absolutely awful. If I add three heaped teaspoons of sugar, as I once did, the tea or coffee is quite undrinkable now, but back then a letter extra on top of that was a treat!! Salt is the same. Fast food tastes salty to me and so gives one that extra salty sensation. I never add salt and the salt and pepper shakers are never placed on the table and no-one misses them. But dine at my brother's house and they all salt their food before even tasting it and then add a little more to taste, and the amount of salt is like a snow storm onto the food (in some cases) even after salt is added during the cooking...and I was once the same.

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