A study conducted by a group of researchers from the Royal University in the UK suggests that the preference for high-fat and high-sugar foods in some individuals may be attributed to genetic differences.
In the research, involving 45 male participants aged between 19 and 55, whose genetic features were identified, images of various high and low-calorie food items were shown to individuals with varying Body Mass Index (BMI) levels categorized as “healthy” and “obese.” Meanwhile, their brains were monitored using functional MRI to observe their responses to these food items, and participants were asked to express which ones they found delicious.
The identification of the genetic characteristics of the participants revealed variations in two genes: the FTO gene, known as the obesity susceptibility gene, and the DRD2 gene, responsible for regulating dopamine, a neurotransmitter triggering feelings of reward and intense cravings in the brain.
Interpreting the findings, the researchers noted that individuals with the FTO gene are more prone to obesity at an earlier age due to the intensified desire and reward feelings triggered by dopamine signals when faced with unhealthy foods. Dr. Tony Goldstone, the lead researcher, stated, “Individuals with these genes tend to prefer consuming these high-calorie (e.g., fatty or sugary) foods more than an average person.”
Scientists emphasizing the need for an individualized approach in treating obesity highlight that this study marks a significant step in the fight against obesity. Dr. Leah Wingham from the Paso Del Norte Institute of Healthy Living and the Obesity Society, not involved in the study, commented, “Understanding the biological basis of why some individuals are more inclined to consume high-calorie foods than others allows us to develop highly personalized obesity treatments. Individualized approaches are essential in addressing such problems.”
