Diet :: Dietary preferences and patterns may be linked to genes
The relative amount of protein, carbohydrate, and fat that people choose to eat may be influenced by genetics, according to new research. Jose Ordovas, PhD, director of the Nutrition and Genomics Laboratory at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University (USDA HNRCA), and colleagues found that the apolipoprotein A-II gene (APOA2) is associated with proportions of fat, carbohydrate, and protein in the diet, along with total calories and, therefore, with body-mass-index (BMI).