(CNN)- A fan of black coffee and dark chocolate? It’s in your genes, a new study says
Prefer your coffee black?
Then you probably like dark, bitter chocolate, according to new research identifying a genetic basis for those preferences.
If that’s you, then congratulations — you are the lucky genetic winner of a trait that may offer you a boost toward good health, according to caffeine researcher Marilyn Cornelis, an associate professor of preventive medicine at Northwestern University Feinberg School of Medicine.
Studies find moderate amounts of black coffee — between 3 and 5 cups daily — has been shown to lower the risk of certain diseases, including Parkinson’s, heart diseases, Type 2 diabetes and several types of cancer.
But those benefits are likely to be more pronounced if the coffee is free of all of the milks, sugars and other fattening flavorings we tend to add.
A gene for coffee
In prior research, researchers discovered that a genetic variant may contribute to why some people enjoy numerous cups of coffee a day, while others do not.
They found that, people with the gene metabolize caffeine faster, so the stimulating effects wear off faster, and they need to drink more coffee.
«This could explain why some individuals seem to be fine consuming a lot more coffee relative to someone else who might get jitters or become very anxious»
In a new study published in Nature Scientific Reports, Cornelis analyzed more precise types of coffee drinkers, separating black coffee lovers from cream and sugar (or more) lovers.
«We found coffee drinkers with the genetic variant that reflects a faster metabolism of caffeine prefer bitter, black coffee,» Cornelis said.
«We also found the same genetic variant in people who prefer plain tea over sweetened, and bitter, dark chocolate over the more mellow milk chocolate.»
People with this gene prefer black coffee and tea because they associate the bitter flavor with the boost in mental alertness they crave from caffeine.
«Our interpretation is these people equate caffeine’s natural bitterness with a psycho-stimulation effect,» Cornelis said. «They learn to associate bitterness with caffeine and the boost they feel. We are seeing a learned effect.»
The same applies to the preference of dark over milk chocolate.
Dark chocolate contains some caffeine, but much more of a compound called theobromine, a known caffeine-related stimulant of the nervous system. But more is not better when it comes to theobromine, studies find — higher doses can increase heart rate and ruin mood.
That’s probably because cocoa contains plenty of flavanols — epicatechin and catechin — antioxidant compounds that are known to improve blood flow.
Other foods that contain flavanols include green, oolong and black teas; red wine; kale; onions; berries; citrus fruits and soybeans.
Future studies will try to tackle the genetic preference for other bitter foods, Cornelis said, «which are generally linked to more health benefits.»
«It might show that individuals who are genetically predisposed to consume more coffee are also engaged in other potentially healthy behaviors,» she said.
Source: CNN health, 29/12/2021
Last Updated on 19.08.2024 by iskova