A Study Helps Reason Out Our Love For Tea Or Coffee

A Study Helps Reason Out Our Love For Tea Or Coffee

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The coffee or tea lovers spread across the entire globe which is propelling the researchers to look into the reason for people getting glued to the beverages. The caffeine is an addiction for some who just consider it to be a booster drink. The need for these beverages and the idea of spending a day without it runs chills down our spine. Thus, the researchers have concluded that the inclination towards coffee or tea can be well understood or explained by testing our ability to identify bitterness.

A team of researchers from Northwestern University and QIMR Berghofer Medical Research Institute is making use of a method known as Mendelian randomization for studying the information collected from almost 400,000 participants belonging to both sexes. As per the research, the people who are thin-skinned in terms of bitter taste tend to love coffee. The genetics is being held responsible for the development of sensitivity towards bitterness. The genetics role does not just apply to coffee it is the same for tea and wine as well but at a different scale. According to Marilyn Cornelis from Northwestern University Feinberg School of Medicine, one’s sensitivity towards bitter taste based on our genetics is the whole and sole reason for developing a liking towards tea, alcohol, or coffee.

The most interesting fact is that the bitterness is actually considered by the body as a warning signal but in case of these beverage lovers, the signal is interpreted by the brain in a different manner. A genetic variation transforms their thinking and also helps people associate in a positive way towards the bitter tasting beverages. However, there is nothing to be scared as you are not alone there are many like you. The effect of caffeine in rewiring the brain towards loving caffeine is not a positive reinforcement. This study is a part of the fact related to understanding the biological mechanisms of taste. Lately, the researchers Liang Chen and colleagues have found hongyacha (HYC), a naturally low-caffeine, could possibly become a well-liked drink owing to its diverse composition and exclusive health benefits.