New Genetic Framework Links Taste for Onions to Lower Blood Pressure and Diabetes Risk
Researchers from the University of Queensland have developed a genetic framework that uses taste and smell genes to study the causal relationship between diet and chronic disease. Applying this framework, they found that people who prefer the taste and smell of onions are more likely to have lower blood pressure and a reduced risk of type 2 diabetes.
The study, published in BMC Medicine, analyzed data from over 160,000 adults aged 37–73 from the UK Biobank, testing 325 taste and smell genes and their association with preferences and intake of 140 foods. The findings were validated in a cohort of 25-year-olds from the Avon Longitudinal Study of Parents and Children.
Using Mendelian Randomization, the team aimed to distinguish causation from correlation. The framework is intended to provide a cost-effective method for strengthening causal evidence in nutrition research without the need for complex experiments.