Fatty Food Preference Genetic?
Previous research suggests that a protein called CD36, which helps fatty acids move across cell membranes, is an oral fat receptor that allows people to perceive fats as a taste sensation.
For the study, Kathleen Keller, assistant professor of nutritional sciences at Pennsylvania State University, and a team of researchers identified CD36 gene variations in 317 African-American adults, using DNA analysis of their saliva samples. They also tested the participants’ ability to perceive fat by asking them to taste several salad dressings containing varying amounts of fat. Participants were also given a questionnaire to gauge their preferences for added fats and oils, such as butter, sour cream and mayonnaise, and high-fat foods, such as bacon, potato chips and doughnuts.
The researchers discovered that individuals with a certain variation in the CD36 gene perceived the salad dressings to be creamier, regardless of the actual fat content. The same individuals also expressed a greater preference for added fats and oils in the questionnaire.
Knowing who has this particular genetic variation could help nutrition experts prescribe higher-fat diets to those who naturally prefer high-fat foods, helping them achieve long-term weight loss, Keller says. “Sometimes when people try to make big, big changes in their dietary habits, it’s too hard for them to comply,” she says, explaining that sharply restricting fat for those who prefer high-fat foods may not work. “It’s just simply too much change for them and they end up failing.”
From the March 9, 2012, Prepared Foods' Daily News.