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Originally posted by Astrocyte
My question is, what is the effect of genetics on diet?
So if your ancestors were island people for only a few thousand years, I'd suspect you couldnt find much genetic change at all. For a few tens of thousands of years... possibly a bit.
OP, check out the blood type diet. It is a paleolithic diet based on your blood type. According to Dr. D'Adamo type O has been around about 500,000 years, Type A, 30,000 years, Type B, 10,000 years and AB 5,000.
Your preferences may be more related to this rather than your ancestry, as in, how long were your ancestors there and did they originate from elsewhere?
I think this is the way to look at it.
Originally posted by DestroyDestroyDestroy
The better question is perhaps what are the effects of diet on genetics. The role of evolution is to make sure a species adapts to best survive in a particular environment.
So in order for this adaptation to show up in evolutionary terms, meant that individuals without the adaptation had to die in greater numbers, leaving the individuals with the adaptation to survive and reproduce.
It has been shown that Tibetan women with a high likelihood
of possessing high oxygen saturation genotypes have
more surviving children. The mean offspring mortality for
the high oxygen saturation genotype was significantly
lower, at 0.48 deaths compared with 2.53 for the low oxygen
saturation homozygote, suggesting that the selective
pressure by high-altitude hypoxia is even stronger than the
classic case of an environment with endemic falciparum
malaria (Beall et al. 2004). It has been proposed that genetic
changes in genes regulating oxygen delivery under hypoxic
conditions contribute to the functional outcome
of successful high-altitude adaptation (Beall 2007).
Omega 3, EPA and DHA. These are the fats that my genetic structure is suited to having.
having been born in Suburban Toronto, Canada, and from a young age, taken a particular dislike to the taste of sea food,
the most palatable foods are those that are both energy-dense and high in fat content (Drewnowski, 1997a,b). The taste, smell, mouthfeel, and hedonic properties of fat all contribute to the popular concept of fat “taste” (Drewnowski, 1997a).
Sensory preference for sweet taste is present at birth, and the “sweet tooth” of early childhood helps to introduce new foods into the children’s diet (Birch, 1999). Children learn quickly to prefer flavors associated with high-energy content and begin to select high-fat foods early in life (Johnson et al., 1991; Birch, 1992). Genetic predisposition, metabolic needs, and behavioral or emotional factors can influence the liking for fats. Human preferences for fat-rich foods may also be influenced by economic factors and sociocultural values (Drewnowski, 1995; Drewnowski, 1997a; Tuorila and Pangborn, 1988).
I believe, more about metabolism than genetics.
Western sushi eaters are unlikely to harbour nori-digesting bacteria, says Michel.
Gene-transfer events are extremely rare, and there would be little need for bacteria exposed to a Western diet to hang on to such genes, he adds.
"The biggest difference in Japan is the quantity of seaweed that is eaten every day," he says. "It is far higher than just eating sushi once a week.
I don't think the pressure is high enough to keep the genes in our gut."
These records showed that food availability between the ages of nine and twelve for the paternal grandfather affected the lifespan of his grandchildren
Shortage of food for the grandfather was associated with extended lifespan of his grandchildren. Food abundance, on the other hand, was associated with a greatly shortened lifespan of the grandchildren. Early death was the result of either diabetes or heart disease. Could it be that during this critical period of development for the grandfather, epigenetic mechanisms are "capturing" nutritional information about the environment to pass on to the next generation?