You are what you eat—and what you eat may be encoded in your DNA.
Studies have indicated that your genetics play a role in determining the foods you find delicious or disgusting. But exactly how big a role they play has been difficult to pin down. “Everything has a genetic component, even if it’s small,” says Joanne Cole, a geneticist and an assistant professor at the University of Colorado School of Medicine. “We know that there is some genetic contribution to why we eat the foods we eat.
As the research advances, Dus says such genome analyses could possibly help health care providers—and even policymakers—address larger issues that affect food access and health. “Instead of trying to obsess over telling people to eat this or that, a more powerful intervention is to link it to making sure there aren’t ‘food deserts’ or to make sure that there’s a higher minimum wage—things that have a broader impact,” she says.
In 2020 I did a heritability analysis where we scanned the genome to find regions that were statistically associated [with foods and diet] and narrowed those regions down. I found that the median of the genetic component of most dietary traits was only about 5 percent. So it meant that they are super environmental traits—but it doesn’t mean that that 5 percent is nothing. Because we have those big data now, we can study that 5 percent.
How do we also know whether a gene is actually impacting dietary intake or if it’s another trait? A good example would be a gene that increases your risk for diabetes. When you have diabetes, you tend to change your diet in order to manage the disease. If we find a gene that links to diabetes, it’s going to look like it’s also associated with diet because diabetes is associated with diet.
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