Monday , May 16 2022

Tea or coffee? Answer can be genetic – Food



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In new research investigating how genetic factors determine the taste, scientists now believe that some people prefer to drink tea while some people prefer to use coffee.

In an article published this week in Nature Scientific Reports, it was found that people like genetically more bitter flavors chose coffee because they contained higher amounts of caffeine.

But, what matters is that for tea drinkers everywhere, it didn't do them right.

As people evolved, we developed the capacity to identify pain as a natural warning system to protect the body from harmful substances.

Evolutionary, we want to blow that Americano into the sink.

However, participants were more likely to prefer coffee to coffee than those suffering from caffeine's bitter taste, making them more likely to drink.

Aç You would expect people who are more sensitive to bitter caffeine to drink less coffee, ıs said Marilyn Cornelis, professor of preventive medicine at Northwestern Feinberg School of Medicine.

"The opposite results of our study show that coffee consumers have the ability to detect a taste or caffeine due to the positive strengthening learned by caffeine."

Cornelis said that they have learned to genetically associate pre-programmed individuals with "good things" to love the bitterness of coffee.

Also Read: Why Indonesian tea is not as famous as coffee?

In the study conducted on more than 400,000 men and women in the United Kingdom, researchers also found more people who were sensitive to bitter tastes of quinine and a taste related to vegetable compounds than drinking coffee for their sweeter counterpart tea.

Liang-Dar Hwang of the Queensland Diamantina Institute, who co-authored the study, told AFP that the fact that some people prefer coffee is how daily experiences can override genetic trends when it comes to taste.

"Bitter taste sensing is shaped not only by genetic, but also by environmental factors," he said.

”While people naturally don't like bitterness, we can learn to love and love bitter-tasting food after exposure to environmental factors.“

While coffee lovers are essentially challenging evolution, there is another benefit of loving your latte.

Hwang said that coffee drinkers are genetically less susceptible to pain than tea drinkers and are less likely to hate other bitter flavoring foods, such as green vegetables.

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