On Gene Variances

Dr. Pastore and Lexie cover how certain variations of specific genes can affect your performance, your nutrition, your cravings and even how food tastes. In-depth topics include how genetics affect: High carbohydrate consumption and low HDL cholesterol levels How food tastes, and why some people can never get enough sugar How your risk for tendon/ligament/joint injury is increased/decreased Over-eating and difficulty losing weight Genetic SNPs covered in the episode: KCTD10-GG MMAB-GG MVK May cause low HDL ("good") cholesterol levels with high carbohydrate consumption (~231g+ per day) SLC2A2 rs5400 - T allele (even just one) "Sweet tooth" gene, linked to over-eating, not feeling satisfied after sugar consumption, less sensitive to feeling the affects of high glucose levels in blood TAS1R3-AA TAS1R3-GA Sugar tastes less sweet, increases the likelihood over overconsumption of sugar and artificial sweeteners TAS2R38-C allele TAS2R38-G allele Do not like the taste of bitter foods (coffee, broccoli, kale, Brussels sprouts), over-salt or sweeten foods to cover up the taste TAS2R38-TT Find bitter foods less bitter than other people (enjoy broccoli, cabbage, kale, etc) COL5A1-TT Decreased elasticity and range of motion in joints. Increased risk of injuring joints, connective tissue (tendons/ligaments) and soft tissue. COL5A1-CC Protective genotype, reduced rate of tendon injury COL1A1-TT Decreased risk of injuring joints, connective tissue (tendons/ligaments) and soft tissue. GDF5-T allele Increased risk for joint injuries, can be a warning sign of early (mid-40's) onset osteoarthritis MC4R-C allele KCDT15-C allele Increases likelihood of higher BMI (from fat mass), slows the process of weight loss, can cause more cravings for higher caloric/processed food intake COMT-GG Increases the likelihood to overeat SHTB2, LEP, PCSK1-2, and FTO are currently being researched for their connection to obesity.