Hello everyone,
Today, we discuss having a sweet tooth. I have had a sweet tooth for as long as I can remember. I would easily give up food to indulge in something sweet. My mother is the same.
Of course, having a sweet tooth and PCOS don’t quite go hand in hand, but there is a reason why it happens.
How do we feel taste?
When we eat or drink, chemical substances in food and beverages come into contact with taste receptor cells located in taste buds on our tongue and other parts of the oral cavity. These taste buds are found primarily in structures called papillae on the tongue's surface.
Taste receptors interact with taste molecules in different ways:
Sweet, bitter, and umami tastes are detected when molecules bind to G protein-coupled receptors on taste cell membranes
Salty and sour tastes are perceived when alkali metals or hydrogen ions interact with taste buds
Depending on the molecules, it binds to different taste receptors. When a taste substance activates a receptor, it changes the sensory cell's proteins. This change causes the cell to release chemical messengers, activating nearby nerve cells. The activated nerve cells transmit the taste information to the brain via cranial nerves. This signal travels to the gustatory cortex, the part of the brain responsible for taste perception. VOILA!
Why do some people prefer a sweet taste over others?
There are a few reasons why this happens:
A genetic variation
A specific variation of the sweetness receptor TAS1R2 makes people more inclined to prefer sweet taste.
The FTO gene - we have discussed this gene in this article. It can increase preferences for sweets.
GLUT2 (SLC2A2): some studies have found associations between GLUT2 variants and sugar consumption. This gene is also involved in glucose metabolism. I have this variation.
While genetic factors can influence taste preferences, they don't necessarily dictate eating behaviour. Those genetically predisposed to prefer sweet tastes may be more likely to enjoy sugary foods, but this doesn't always translate to higher consumption. Knowledge about nutrition and health (what we try to do here) can override genetic predispositions.
Sweet exposure
People always say “cut sugar for two weeks and you’ll find all sweet foods too sweet” but is it true? Some studies confirm that higher sugar consumption may lead to a decreased perception of sweetness, increasing the preference for sweeter foods over time. However, the findings from some studies suggest no impact of sweet taste exposure on sweet taste preferences or intake. The relationship between preferences and intake is likely, but what is being questioned is whether exposure impacts these preferences and, therefore, intakes. My hypothesis here would be that it is more down to other genetic and habitual factors that lead someone to want to eat higher-sugar foods.
Candida
Candida is a yeast commonly found in various parts of the human body. While it's a normal part of our microbiome, when it grows in excess, it can damage our gut microbiome.
Candida thrives on sugar. Candida overgrowth can lead to intense sugar cravings caused by this opportunistic bacteria. Testing your microbiome can uncover this. I have recently done so, and I have a small yeast overgrowth.
Nutritional deficiency
Several nutrient deficiencies have been associated with increased sugar cravings:
Magnesium: Low magnesium levels can lead to cravings for chocolate and other sweets.
Chromium: This mineral helps regulate blood sugar levels, and its deficiency may increase sugar cravings.
Zinc: Zinc deficiency can affect taste perception, potentially leading to increased sugar consumption.
B-complex vitamins are crucial for energy metabolism, and their deficiency may lead to cravings for quick energy sources like sugar.
Vitamin D Deficiency Has been associated with increased sugar intake and risk of obesity
This is one reason why what you eat is incredibly important. Micronutrients are incredibly important for maintaining health.
Emotions
This article has discussed emotional eating at length in this article. In short, sugar makes us feel good. If we associate stress, sadness, or any unpleasant emotions with eating sweets, we will be using it as a coping mechanism.
The industry
Lastly, I think there are teams of scientists making sure that the sweets that are being produced have the right consistency and taste to make us want more. The packaging, branding, fat content, and sugar thresholds are all thought through to maximise sales. I would love to delve deeper into this topic at a later date.
If you have a sweet tooth, the question is: How can I work with it? All of the above can influence your behaviour. If we pay attention to these and work with them, we can manage when we have them.
See you next Sunday,
Francesca