A new study from Monell and the QIMRBerghofer Research Institute suggests that a single set of genes affects a person’s perception of sweet taste, regardless of whether the sweetener is a natural sugar or a non-caloric sugar substitute… "Eating too much sugar is often seen as a personal weakness. However, our work suggests that part of what determines our perception of sweetness is inborn in our genetic makeup," said study author Danielle Reed, PhD, a behavioral geneticist at Monell. "Just as people born with a poor sense of hearing may need to turn up the volume to hear the radio, people born with weak sweet taste may need an extra teaspoon of sugar in their coffee to get the same sweet punch."… Also contributing to the research were Paul Breslin of Monell and Rutgers University, and Gu Zhu, Nicholas Martin, and Margaret Wright of QIMR Berghofer Medical Research Institute.
/ / / Some Like It Sweet, Others Not So Much: It’s Partly in the Genes