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Researcher Elie Chamoun investigated whether genetic variants in taste receptors related to sweet preference, fat taste sensitivity and aversion to bitter green leafy vegetables influence the snacks chosen by children. He found that nearly 80 per cent of children in the study carried at least one of these potential at-risk genotypes that could predispose them to poor snacking habits.
Chidren are eating a lot more snacks now than they used to, looking at how genetics can be related to snacking behaviour, it is important to understanding increased obesity among children, the study looked at connections between the genes of the three at-risk taste receptors and linked them to snacking patterns among children.
The study entailed tracking the day-to-day diets of children and found that one-third of the children’s diets were made up of snacks, children with a sweet tooth, who have the gene related to sweet taste preference, ate snacks with significantly more calories from sugar. The children with the genetic variant related to fat taste sensitivity were found to consume snacks with higher energy density.
People with this genetic variant may have low oral sensitivity to fat and therefore consume more fatty foods without sensing it. Higher-energy density snacks, such as cookies with lots of sugar and fat, have a higher number of calories for their weight. The children with the genetic variant related to avoiding bitter vegetables also consumed snacks with high energy density.
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