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People’s tastes for coffee and other caffeinated beverages vary. But a recent study focused on the mood of some people to drink black coffee without milk and sweeteners, and found the reason.
The study says that some people’s preference for black coffee – and sometimes bitter – is due to a person’s special genes, according to a report by Deutsche Welle.
This was the content of a recent study in which researchers delved into an attempt to understand the genetics of coffee drinkers. The study showed that people whose genes enable them to metabolize and digest caffeine quickly like to drink their coffee without milk, and they mostly prefer dark chocolate over milk chocolate.
genes
During the study, published in the journal Scientific Reports, researchers looked at the genetic information of people from whom extensive reports were collected about their diets, including how much coffee or tea they drank, and how they sweetened it, whether through sugar or Other, or not sweetened.
The researchers also studied preferences for bitter flavors, such as those found in some types of dark chocolate.
The study revealed that people whose genes indicated their bodies could metabolize caffeine faster were more likely to prefer the taste and aroma of black coffee and dark chocolate.
But why do these people like black coffee without milk or sweeteners in general? The study concludes that these people are primarily looking for caffeine in hot drinks. And since people who metabolize caffeine faster feel the effects of coffee wear off quickly, they look for coffee that they see as strong, that is, those that contain more caffeine, which means it stays for longer inside the body, which achieves the desired feeling from eating Drinks containing this substance. The presence of sweeteners or milk reduces the feeling of enjoying the rich caffeine content.
bitterness of caffeine
“Our interpretation is that these people balance the natural bitterness of caffeine with the effect of psychostimulation,” says Marilyn Cornelis, an assistant professor of preventive medicine and nutrition medicine at Northwestern University and lead author of the study. “We see here an acquired effect. When these people think of caffeine, they think of a bitter taste, so they enjoy dark coffee as well as dark chocolate.”
During the study, people with genes associated with a higher sensitivity to the effects of caffeine reported less liking of the flavor of sweetened coffee.
Cornelis hopes to use the study’s summary of genetic markers associated with coffee and dark chocolate consumption to aid future studies on the health benefits of foods and drinks that contain different amounts of caffeine.
