Cultural Plates and Genetic Traits: The Global Food Connection
- bxgenetics
- Jun 12
- 3 min read
BY RIJUL PENKAR
Food is more than just nourishment. It reflects history, culture, environment, and biology. Across the world, people’s eating habits vary dramatically, shaped by geography, tradition, and increasingly, scientific insights into genetics.
Environmental factors have historically played a dominant role in shaping diets. Geography determines which foods are available, while climate influences how food is preserved and prepared. For instance, in tropical regions like Southeast Asia, diets tend to include rice, fresh fruits, fish, and fermented foods—thanks to year-round agriculture and access to coastlines. In contrast, colder climates like Northern Europe rely more on root vegetables, dairy, and preserved meats due to shorter growing seasons.
Beyond environmental and cultural influences, genetics plays a significant role in food habits. Scientific research shows that our DNA affects how we process different nutrients, tolerate certain foods, and even what we prefer to taste. One well-known example is lactose tolerance.
Have you ever wondered why your friend has to run to the bathroom the second they eat cheesy pasta while you feel completely fine? Well, you might be lactose tolerant and your friend might be lactose intolerant. In Northern European populations, a genetic mutation in the lactase-phlorizin hydrolase (LPH) enzyme enables adults to digest lactose, allowing dairy to be a dietary staple.
Almost all babies in the world are born with lactose tolerance because it is found in breast milk. However, in approximately two-thirds of the population, the levels of LPH drastically decrease after the weaning phase (lactase non-persistence), while others can maintain the high levels of LPH lifelong (lactose persistence), thus being lactose tolerant. In East Asian, African, and some Middle Eastern populations, lactose intolerance is common due to the absence of this genetic trait, leading these cultures to develop dairy-free alternatives such as soy milk and fermented products.
Similarly, genetic variations influence metabolism. Think about Thanksgiving. Some people in the family can eat a whole turkey by themselves, yet gain very little to no weight, while others are prone to gaining weight even if they eat a single serving of the mashed potatoes. This is all related to metabolism. The melanocortin-4 receptor (MC4R) gene and genes in the CYP450 family show variations in allele frequencies among different populations and across different regions. These variations result in the differences in metabolism among people. Certain populations, such as Indigenous groups in North America or the Pacific Islands, may be genetically less adapted to high-sugar, high-fat Western diets, resulting in increased rates of obesity, diabetes, and heart disease. On the other hand, Mediterranean populations may possess genetic traits that help metabolize fats more efficiently, aligning well with their traditional diets rich in olive oil and fish.
Ultimately, food habits around the world are the result of a complex interplay between biology and environment. Understanding these factors not only helps explain global dietary diversity but also opens the door to personalized nutrition.
Barroso, I., & McCarthy, M. I. (2019). The Genetic Basis of Metabolic Disease. Cell, 177(1), 146–161. https://doi.org/10.1016/j.cell.2019.02.024 Sun, H., Lin, M., Russell, E. M., Minster, R. L., Chan, T. F., Dinh, B. L., Naseri, T., Reupena, M. S., Lum-Jones, A., Samoan Obesity, Lifestyle, and Genetic Adaptations (OLaGA) Study Group, Cheng, I., Wilkens, L. R., Le Marchand, L., Haiman, C. A., & Chiang, C. W. K. (2021). The impact of global and local Polynesian genetic ancestry on complex traits in Native Hawaiians. PLoS genetics, 17(2), e1009273.
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