Gene discovered that increases the risk of bipolar disorder and kidney disease

The TAS2R38 gene, often called the "supertaster gene," governs the ability to perceive strong bitter flavors in foods like broccoli, Brussels sprouts, and mustard.

A new study conducted by scientists at the University of Queensland (Australia) shows that people with a high genetic sensitivity to bitter tastes - due to carrying a variant of the gene TAS2R38 - have a higher risk of bipolar disorder and chronic kidney disease.

This discovery could open up new approaches to building personalized nutrition based on genetics.

The TAS2R38 gene, often called the “supertaster gene,” governs the ability to detect strong bitter flavors in foods like broccoli, Brussels sprouts, and mustard. About 70 percent of the population carries at least one copy of the gene, with those with two copies having the strongest taste for bitterness. Researchers believe this evolved to help our ancestors avoid eating poisonous plants.

According to a research report published in the European Journal of Nutrition, through analyzing data of nearly 500,000 cases in the Biobank biomedical database (UK), the research team found that people carrying the TAS2R38 gene often avoid bitter foods such as wine, grapefruit, horseradish, and instead prefer milder foods such as cucumber and cantaloupe.

Even though they used less salt added to their food, their total salt intake was higher - a risk factor for kidney health.

Notably, people carrying this variant are also at higher risk of developing bipolar disorder — a form of mental disorder characterized by erratic cycles of mood swings.

However, they had healthier gut microbiota, with higher levels of Parabacteroides bacteria – a type of bacteria linked to reduced gut inflammation.

The link between genes and taste and diet is clear, but the link to mental health still needs further study, said Daniel Hwang, a scientist at the University of Queensland's Institute of Molecular Biology, who led the study.

He hopes that this knowledge will contribute to the development of personalized diets based on genetic profiles./.

(Vietnam News Agency/Vietnam+)

Source: https://www.vietnamplus.vn/phat-hien-gene-gay-nguy-co-cao-mac-roi-loan-luong-cuc-va-benh-than-post1043926.vnp