Our genetic structure matters to metabolize the daily caffeine intake
July 19 - 2024
Coffee Geography Magazine
People all around the world enjoy coffee not only for its taste but also to fuel the body for active mind and positive mood. The research published by Neuropsychopharmacology journal reveals how the genetic makeup in our body is directly linked with our bodies’ reaction to the caffeine in different way and form based on our DNA. The study shows that consumption desire is a heritable trait.
The study utilized data from two large cohorts: US-based participants from 23andMe, Inc. (130,153 participants) and the UK Biobank (334,659 participants). Both cohorts included individuals of European ancestry who provided information on their daily coffee consumption. The 23andMe participants answered the question, “How many 5-ounce (cup-sized) servings of caffeinated coffee do you consume each day?” In contrast, the UK Biobank participants answered, “How many cups of coffee do you drink each day? (Include decaffeinated coffee).”
Genetic data were collected from saliva samples and processed to identify single nucleotide polymorphisms (SNPs), which are variations in the DNA sequence that can affect various traits. The researchers conducted genome-wide association studies to pinpoint specific genetic variants associated with coffee consumption.
In a GWAS, researchers scan the entire genome of many individuals, looking for SNPs that occur more frequently in those with a particular trait or condition compared to those without it. By comparing the genetic differences between these groups, GWAS can pinpoint specific regions of the genome that may contribute to the trait or disease being studied.
One of the primary findings of the study is that coffee consumption is a heritable trait, meaning that genetic factors significantly contribute to how much coffee individuals consume. The researchers identified seven genetic loci associated with coffee intake in the 23andMe cohort. Most of these loci are involved in metabolic processes, with notable genes including CYP1A1 and CYP1A2. These genetic variants influence how quickly individuals metabolize caffeine.
“As we expected, the decision to consume coffee is partially influenced by individual genetic differences. Moreover, we were able to confidently identify specific genes that influenced coffee consumption, including some that influence how quickly caffeine is metabolized,” said Hayley H. A. Thorpe, the lead author on the paper and a postdoctoral fellow at Western University.
The study provides valuable insights into the genetic basis of coffee consumption, highlighting the significant role of genetic factors in influencing our coffee drinking habits. But there are some limitations to consider. The study focused primarily on individuals of European ancestry, limiting the generalizability of the findings to other populations.