People have different tastes in drinking coffee and other caffeinated drinks. But a recent study focused on the mood of some people when drinking black coffee without milk and sweeteners, and found the reason.

The study says that some people’s preference for black coffee – and sometimes even bitter coffee – is due to a person’s special genes, according to a report by the Deutsche Welle website.

This was the content of a recent study in which researchers delved into an attempt to understand the genetic characteristics of coffee drinkers. The study showed that people whose genes enable them to metabolize and digest caffeine quickly like to drink their coffee black without milk, and they also mostly prefer dark chocolate to milk chocolate.

Genes

During the study, published in the journal Scientific Reports, researchers looked at the genetic information of people from whom they collected extensive reports about their diets, including how much coffee or tea they drank, and how they sweetened it, whether through sugar or Change it, or not sweeten it.

The researchers also studied preferences for bitter flavours, such as those found in some types of dark chocolate.

The study revealed that people whose genes indicated their bodies’ ability to metabolize caffeine faster were more likely to prefer the taste and smell of black coffee and dark chocolate.

But, why do these people love black coffee without milk or sweeteners in general? The study concludes that these people mainly seek caffeine in hot drinks. Since people who metabolize caffeine faster feel the effects of coffee disappear quickly, they look for coffee that they see as strong, that is, one that contains a greater amount of caffeine, which means it stays for a longer period in the body, which achieves the desired feeling from drinking. Drinks containing this substance. The presence of sweeteners or milk reduces the feeling of enjoyment due to the rich caffeine content.

Bitterness of caffeine

“Our interpretation is that these people balance the natural bitterness of caffeine with the psychostimulant effect,” says Marilyn Cornelis, an assistant professor of preventive medicine and nutritional medicine at Northwestern University and lead author of the study. “We see an acquired effect here. When these people think of caffeine, they think of a bitter taste, so they enjoy dark coffee as well as dark chocolate.”

During the study, people with genes associated with higher sensitivity to the effects of caffeine reported less liking for the flavor of sweetened coffee.

Cornelis hopes to use the study’s conclusions about genetic markers associated with coffee and dark chocolate consumption to help future studies on the health benefits of foods and drinks that contain different amounts of caffeine.