Fat Food Study

Though not everyone will agree but many of us could have an inherent preference for fat. According to professionals at the Rutgers University, preferences and perceptions of fat may have a genetic association with obesity.

Two genes namely CD36 and PROP came forward as genetic factors for obesity. People possessing a certain variant of the CD36 gene seemed to desire more fatty foods with high cream content. They apparently favored added fats like spreads, butter, salad dressings and margarine, as compared to those devoid of this variant.

“Using these two genetic markers, CD36 and PROP, we could identify those who are insensitive to oral fat and who may be more susceptible to high-fat diets and obesity. We could devise more personalized diet strategies to address this specific dietary issue. CD36 is only the beginning. There is at least one additional fatty acid receptor that is known to exist in humans, and probably others that have yet to be identified,” commented Beverly Tepper, a professor in the Department of Food Science at Rutgers School of Environmental and Biological Sciences.

The second gene PROP is not perceivable by a small group of people, while a few others are very sensitive to the same. While, the former set of persons readily consumed high fat food, the latter refrained from consuming it. According to the team, CD36 and PROP could be regarded as genetic markers for obesity. Both these genes could signify people with preference for high-fat foods possibly due to their insensitivity to oral fat.

This article is published in the journal, Obesity.