An international team of scientists has discovered that individuals who enjoy the taste and scent of onions are less likely to suffer from type 2 diabetes and high blood pressure. The findings were published in the journal BMC Medicine.
The link between diet and health has been studied for decades, but it is challenging to determine which foods truly influence disease risk. Eating habits are simultaneously shaped by lifestyle, social factors, and pre-existing health conditions.
To overcome this issue, researchers employed an unconventional approach grounded in genetics. They analyzed data from the UK Biobank, which includes information on participants’ genes and their food preferences.
“We examined 325 genes associated with taste and smell perception and their connection to preferences for 140 different foods. The most intriguing pattern emerged with onions. It turned out that a specific variant of the olfactory receptor gene OR2T6 is linked to a fondness for the flavor and aroma of this vegetable,” the researchers explained.
The team then investigated whether this genetic trait is tied to health outcomes. The analysis showed that carriers of the OR2T6 variant, which is associated with a love for onions, have a reduced risk of developing type 2 diabetes and hypertension.
The authors emphasize that this does not yet imply a direct cause-and-effect relationship. The study does not prove that consuming onions alone protects against these conditions. However, the findings highlight a potential role for bioactive compounds present in onions and open up new avenues for research.
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