Is the key to weight loss in our DNA? We’re being fed half the answer
Genetic testing is set to transform the diet industry, but when this pasta addict tried it she was left unimpressed
Rightly or wrongly, I have always found carbs to be my friends. I frequently consume my own body weight in pasta at about 9pm after work and, when making sandwiches, no fewer than four slices will do. So when I took a DNA test to learn what kind of diet best suited my genetic make-up, the results came as a blow.
I’d expected to be told I should follow a Mediterranean regime because, well, shouldn’t everyone? Instead, I was advised to switch to a low-carb plan. It was sufficiently sobering to make me pause, my sandwich halfway to my lips.
This revelation about where I was erring gastronomically came courtesy of DNAfit, a genetic testing company with the catchline: “One test. A lifetime of change.” The firm recently teamed up with restaurant chain Yo! Sushi to offer a personalised eating plan tailored to one’s DNA – calculated via a test tube of saliva, from which a large amount of data can be extracted. For instance, my results told me I am not lactose intolerant (which I already knew); that I have a normal sensitivity to alcohol (debatable, and probably depends on who you ask); that I have a raised sensitivity to salt (might this explain my crisps addiction?); and a slow sensitivity to caffeine (surprising, given the speed with which I come up on coffee)...