Researchers from the University of Queensland have used a technique called genome-wide association analysis to examine the association between how sweet we think things taste, how much sugar we eat, and genetic markers. Their 15-year study showed that its is not the genes related to sweet taste receptors that influence how we perceive sweetness and the amount of sugar we consume, but rather several other genes. The researchers believe some of these are genes that produce proteins that act in the brain to regulate how much energy we use, as well as appetite. If true this shows that the brain plays an important role in how much sugar we consume, and how we perceive sweetness, in addition to the taste receptors in our mouths.
Source: The Conversation
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