Khaberni - Scientists have created a new genetic analysis methodology that allows distinguishing whether certain foods contribute directly to chronic diseases or are only indirectly related.
Dr. Daniel Huang from the Institute of Molecular Biology at the University of Queensland in Australia said that taste and smell are fundamental biological factors in determining human food preferences and dietary patterns. He added that by focusing on the genes responsible for these two senses, a new methodology has been developed to study the impact of diet on chronic diseases.
The research team analyzed data from more than 160,000 adults aged between 37 and 73 years, examining 325 genes related to the senses of taste and smell, and studying their relationship with preferences and consumption of 140 types of food. The results were validated using a sample of adult participants in the "Avon Longitudinal Study of Parents and Children" (ALSPAC).
Researchers used the "Mendelian randomization" method to distinguish between associations and causal relationships, a statistical approach that relies on genetic differences among individuals. This method allowed them to identify a link between genetic predisposition to onion consumption and lower blood pressure, as well as reduced risk of type 2 diabetes.
Huang explained that despite the large amount of observational data linking diet to chronic diseases, conclusive evidence of the causal relationship of specific foods is still limited. This new methodology aims to bridge this gap without the need for costly clinical trials, providing a more efficient tool for testing scientific hypotheses.
