One of the specificities of our species is its great cultural diversity which, in the same way as genes, is transmitted from generation to generation, which raises the question: how do cultural differences between human populations interact with their biological diversity and vice versa?
The basis of this research program, led by Harilanto Razafindrazaka (PhD, CR CNRS), is based on the influence of genetic factors on food preferences, which is a true social fact. In recent years, the identification of genes encoding taste and smell receptors has allowed the emergence of a research axis based on the association between genetic diversity and diversity of food perception. Recent advances have demonstrated the existence of genetic factors for the detection of sugar, bitterness but also for the perception of aromas and odors. Thus, the genetic diversity of olfactory receptors can explain up to 95% of the perception we have of certain aromas, which thus influences our food preferences and choices. At the same time, other research has shown the link between low olfactory acuity, a certain taste perception profile of bitterness and a tendency to obesogenic eating, suggesting a link between sensory perceptions and weight gain.
These recent advances have thus allowed the emergence of an interdisciplinary collaborative work involving several researchers from different laboratories (MNHN, EVOLSAN, LESC Paris Naterre: emerging collaboration of the GDR Reshape). This collaboration aims at setting up a global approach to understand all the determinants of obesogenic food choices and to analyze their influences, particularly in the current context of nutritional transition in so-called traditional societies, especially in low- and middle-income countries.