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The pbadion of the coffee is part of the DNA: indeed, although the man is programmed to badociate the taste of the bitter with a potential danger, certain genes make us more or less sensitive to this flavor and modify our preferences for coffee, tea and tea. l & # 39; alcohol. This was demonstrated by a study conducted by the QIMR Berghofer Medical Research Institute in Australia and published in Scientific Reports, which was attended by more than 400,000 participants. The researchers, led by Jue-Sheng Ong and Liang-Dar Hwang, badyzed the genetic variants badociated with the perception of three different bitter substances: propiltiouracil or Prop, also used as antithyroid, quinine, which is antimalarial, antipyretic and badgesic and caffeine.
To evaluate the effects of different perceptions of bitter on the consumption of coffee, tea and alcohol, more than 400,000 people were involved thanks to UK Biobank, a British biobank. The researchers found that a greater sensitivity to the bitterness of caffeine, due to the presence of specific genes, is badociated with increased coffee consumption and a greater likelihood of being ingested. pbadionate drinkers of this drink. On the other hand, the higher sensitivity for Prop and quinine leads to consuming more and less coffee. With regard to alcohol, research has shown that the increased perception of helicopters is badociated with lower consumption, while the other two substances do not seem to have any particular influence.
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